KLP COOKS: CAPNOLA BARS

by CAP Crew

CAPnola has become the ultimate anytime of day staple. Whether it's served with milk, on top of yogurt or sprinkled on ice cream, it's an easy and delicious treat no matter when. So couldn't help but wonder how it would be in a granola bar form? Turns out, delicious. Our version is very homemade using our Nut Butter, Pink Mountain Salt, Coconut Butter, Matcha and honey for an easy and delicious treat. We've been making them in bulk, popping them in freezer and thawing them out before serving. Consider it the latest addition to the CAP grocery, no cooking needed. 

RECIPE

 

BARS

 

1 cup Nut Butter

1/4 cup Honey 

1T Vanilla 

1/2 teaspoon Pink Mountain Salt 

2cups CAPnola 

Add Nut Butter, Honey, Vanilla and Pink Mountain Salt to a large mixing bowl and mix together. Add CAPnola and stir through until it's evenly distributed. Line baking pan with parchment paper, and add mixture to pan pressing it down as much as possible. Place another sheet of parchment paper on top and roll out with a glass so it's evenly distributed across the pan. Put in freezer for at least two hours. 

 

FROSTING 

 

3/4 cup Coconut Butter 

2T Matcha 

Bring a pot of water to a very low boil and gently add the Coconut Butter jar into water to soften up the Butter. Once soft, pour into a bowl and add Matcha. stirring with a whisk till it's a bright green color and an easy to pour consistency. Pour on top of the bars, and add to the freezer for at least two hours. When ready to serve, take out of freezer and let thaw for around 20 minutes then cut into the size and shape you'd like and serve. 

 

 

Previous Article Next Article

Leave a comment

Please note, comments must be approved before they are published

Back to The Thinking CAP