Afternoon Snack IDEAS | Peanut Date Bars, Morning Rounds Recipe Dupe, and Mounds Bars

Hi Everyone, Welcome Back! Today, I’m sharing three afternoon snack ideas. Two of them are vegan, one is gluten free (two could be, if you had gluten free graham crackers), and one of them is a quick and easy sweet snack that anyone can make! I’m making my mother in law’s Mounds Bars recipe, some peanut date bars (that taste like a snickers, so caramelly delicious), and a first pass at a dupe recipe for the Ozery Bakery muesli morning rounds (the kind in the Starbucks protein boxes!).

These little snacks would be great with some tea for the afternoon, a little dessert after dinner or lunch, and some of them make a great addition to lunch boxes.

Mounds Bars (I made a half recipe for just us two and used homemade graham crackers):
2 Cups crushed graham crackers ( I use the crshed ones for crust)
1/2 Cup melted butter
1/4 Cup brown sugar
1 can sweetened condensed milk
1 tsp. vanilla
2 Cups coconut
1 pkg chocolate chips
 
Mix cracker crumbs, butter and brown sugar. Pat into 9x13 pan. Bake at 350 for 10 minutes. Make filling of milk, vanilla and coconut. This is sticky- drop by spoonful and carefully spread over crust. Rebake for 10 minutes. Sprinkle with chocolate chips, turn off oven, return with chocolate chips to oven until chocolate is melted. Spread evenly with a spoon over coconut.
Chill/let set until cool.

Peanut Date Bars:
1 c. Pitted dates (10-13)
1 c. Roasted Salted Peanuts
Optional 1/2 c. Chocolate chips (use vegan for a vegan treat!)

Process the dates and peanuts until a dough is formed, add chocolate chips if using and pulse the food processor a few times until they’re incorporated. Press flat onto a cookie sheet with either a silpat, parchment paper, or wax paper. Cover and cool in the fridge for 30 minutes, or until set. Cut into 10 bars and layer in covered dish with sheets of parchment or wax paper in between so they don’t stick together.

Muesli Pita Bread Rounds:

1 c. + 2 TBSP Water (Divided: 2/3 C. Boiling)
2 TBSP. Brown Sugar
1 Heaping tsp. Instant Yeast
2 tsp. Vegetable oil
2 c. White Whole Wheat Flour
1 tsp. Salt
1/2 c. Rolled oats
2 TBSP. Ground Flax Seeds
1/2 C. Raisins
1/4 C. Dried Cranberries
1/4 C. Sunflower Seeds

1. For the soaker: combine oats, seeds, and dried fruit in a bowl, soak in 2/3 c. Boiling water until cooled to the touch.
2. Combine sugar, yeast, flour, and salt in a larger bowl, mix to combine.
3. Pour remaining water (1/3 c. Plus 2 tbsp) and oil over the dry ingredients. Add the soaker. Stir to combine.
4. Allow to sit for ten minutes so that the flour can hydrate.
5. Once the flour is hydrated, knead until the dough is elastic and pliable but slightly sticky. About 10 minutes by hand or 5-6 minutes by machine.
6. Allow the dough to rise, covered, for 45 minutes.
7. Preheat the oven to 375 F.
8. Portion the dough into 8 pieces (~80 grams each), roll into a ball, then lightly roll with a rolling pin until it is a flat disk. The disk should be about 1 cm or 1/3 inch thick.
9. Place on a baking sheet with silicone mat or parchment, then dock all of them lightly.
10. Bake for 20-25 minutes or until lightly brown and puffy.
11. Cool before eating.

My Kitchen Tools:

Food processor:
Silicone mats:
Pyrex baking dish:

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