As what seemed like unending rain from Hurricane Harvey relentlessly poured down on Houston, my husband and I were fortunate enough to have no flooding or power outages. Thousands of Houstonians were not as lucky and lost houses, cars, belongings, and are now staying in temporary shelters. Many awesome organizations and selfless people have pulled through in a huge way for Houston. Many people traveled from different states with their boats in tow to rescue families trapped by floodwaters. The generosity and selflessness strangers have shown towards one another in the last few days was a reminder to me of how good people are. I named this recipe Harvey Bars as to me they will always be a reminder of a bad disaster that brought out so much good in people.
On a lighter note, I had lots of time to experiment with recipes while we were stuck inside. Prior to the storm hitting my husband went to the grocery store to get some food that we could eat without cooking if the power went out. We were a little late to the game so just about everything was picked over. With slim pickins, he returned with 6 boxes of granola bars, oranges, and shelf stable almond milk… I crossed my fingers we wouldn’t lose power. Although, the granola bars he bought did spark an idea — I should have just made granola bars! So that’s what I did. Three trial runs later we now have 6 boxes + 3 homemade batches of granola bars + 1 kick butt recipe!
It’s no coincidence that these bars taste a lot like no bake cookies. My readily available husband (who’s favorite dessert is no bake cookies) was my official taste tester. His constant input slowly evolved these bars to taste very similar to his favorite dessert. I’m not complaining… you really can’t go wrong with the chocolate-PB combo.
- Place water and dates in food processor and process until smooth, stopping to scrape down sides as needed.
- Preheat oven to 325ºF.
- Combine pureed dates along with the rest of all the ingredients in a large bowl and mix well.
- Spread mixture evenly out in a parchment paper lined 9x13" pan.
- Bake for 30 minutes.
- Remove from oven and let sit in pan for 5 minutes.Lift parchment paper out of pan and sit on cooling rack. Let cool for 5 more minutes before cutting into bars.