Fort Trail Bars Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving 1–2 inches overhang for easy removal, or lightly grease with cooking spray.

Measure out and roughly chop the almonds (if using whole). If you want a chewier bar, measure quick oats separately; for uniform texture use only rolled oats.

Warm peanut butter and honey

In a medium microwave-safe bowl, combine peanut butter, honey, and brown sugar. Microwave in 20–30 second bursts, stirring between bursts, until the mixture is warm and pourable and the sugar has dissolved (about 45–60 seconds total). Alternatively, warm gently in a small saucepan over low heat, stirring until smooth.

Whisk the warm peanut butter mixture with the egg and vanilla until smooth and uniform. If the mixture is hot, let it cool a minute before adding the egg to avoid scrambling.

In a large bowl, combine rolled oats, quick oats (if using), flour, baking powder, salt, and ground cinnamon. Stir until evenly mixed.

Pour the wet peanut butter-honey-egg mixture into the bowl with the dry ingredients. Stir with a sturdy spatula or wooden spoon until everything is evenly coated and a sticky dough forms.

Fold in chopped almonds, sunflower seeds, dried cranberries, and chocolate chips (if using). Ensure add-ins are evenly distributed so each bar will have a balanced mix.

If the mixture feels too dry and won’t hold together, add 1–2 tablespoons of additional honey or 1–2 teaspoons of water. If too wet, add up to 2 tablespoons more oats or 1 tablespoon flour.

Press into pan

Transfer the mixture to the prepared pan. Use a piece of parchment, the back of a spatula, or lightly oiled fingers to press the mixture firmly and evenly into the pan, compacting it so the bars hold together after baking.

Sprinkle the top lightly with coarse sea salt for contrast.

Bake

Bake in the preheated 350°F (175°C) oven for 15–18 minutes, until edges are golden and the center is set but still slightly soft (they will firm up as they cool).

Remove pan from oven and let cool on a wire rack for 20–30 minutes. For cleaner bars, chill in the refrigerator for 30–60 minutes to fully set before slicing.

Using the parchment overhang, lift the slab from the pan. Place on a cutting board and slice into 4 equal bars (2 rows x 2 columns) for a 4-pack. For even edges, use a sharp knife warmed under hot water and wiped dry between cuts.

Store bars individually wrapped in parchment or airtight container. They keep at room temperature for up to 3 days, refrigerated for up to 2 weeks, or frozen for up to 3 months.