Reader Recipe: Blueberry Crisp Bars

Favorite trail snacks


Chef Megan Figura, Bozeman, MT (practicaltrailcooking.com)

Cooking secret “Choose the right stove for your trip. If I’m using my eight-inch frypan, I take my Soto OD-1R for its wide burner head. If I’m only boiling water, I bring the Brunton Raptor for its four-leg stability and concentrated flame. Cold temps call for the MSR Windpro.”

1 tablespoon butter

5 1/2 cups Special K Blueberry Cereal flakes, lightly crushed

3/4 cup crunchy peanut butter

3/4 cup dried blueberries

1/2 cup honey

3/4 cup brown sugar

At home

Grease a 9”x13” pan with butter. In a large bowl, mix cereal and dried fruit. Put sugar and honey in a medium-size pot and heat on medium until sugar fully dissolves. Be careful not to burn the sugar. Remove from heat, and completely stir in peanut butter. Pour over cereal flakes and mix together gently but thoroughly. Spread mixture in pan. Place in fridge for two hours to cool and set. Cut into bars and wrap individually. You can freeze extra. Makes 12 bars.