Chocolate Dipped Almond Coconut Oatmeal Squares

we are planning a family vacation this summer. as in a whole family vacation - the first in a long time. mom, dad, brother, sister-in-law, and husband.

we are going to algonquin park in canada and will be relaxing, hiking, canoeing, sunning, napping, eating, and spending quality time together. the food is rumored to be top notch but i am still looking to bring a couple things with us - mainly snacks for cocktail hour and hiking.

i knew an oatmeal-type bar would be perfect for hiking and canoeing. while i have an old standby recipe i love (chocolate chip granola bars) i wanted to try something new.

as soon as i laid eyes on this recipe from jessica over at how sweet eats, i knew i wanted to re-create it with a few tweaks. what i love most about this recipe is how the oatmeal remains chewy. the chocolate and coconut are the perfect pair and the almonds add a bit more protein for the trail.

i have a feeling you'll enjoy these as much as i do.

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Chocolate Dipped Almond Coconut Oatmeal Squares
slightly adapted from how sweet eats
makes 16 squares

2 cups old fashioned oats
1/2 cup slivered almonds
1 cup shredded, sweetened coconut
1/4 cup sucanat
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil, measured solid
1/4 cup honey
1 cup dark chocolate chips
1 tbs coconut oil, measure solid

in a medium bowl, mix together oats, almonds, coconut, sucanat, and salt. melt butter and oil in a small saucepan over medium heat. pour over dry ingredients with honey and stir well until combined and uniformly coated. press into greased 8x8 square baking dish and refrigerate for 10 minutes.

meanwhile, melt chocolate and oil in same small saucepan and pour over chilled oatmeal. spread evenly over surface and chill an additional 45 minutes. remove from fridge and let sit at room temperature for 5 minutes. cut into 16 squares and store in airtight container (i keep mine in the fridge).

Black Truffle Popcorn

i just discovered the joy of stove top popcorn. i had no idea how many bad things are in microwave popcorn. i know, i know, i should know. but now i know and more importantly, now i know better.

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as it turns out, popcorn is really easy to make on the stovetop. as in super easy.

wanna know what's even better than pure, natural, stove popped popcorn without any nasty ingredients? two heavenly ingredients - truffle butter and black truffle salt. oh. my. goodness.

i simple popped plain popcorn and tossed it with melted truffle butter (you could use plain butter) and black truffle salt. it was out of this world. if you love black truffle, this popcorn will be an indulgent treat for you. its crazy easy and is surprisingly satisfying when you have a truffle fries craving (which i may or may not have on a weekly basis:)

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Black Truffle Popcorn
makes 4-5 cups (enough for 2 people)

3 tbs canola, peanut or grapeseed oil (i prefer grapeseed oil)
1/3 cup of high quality popcorn kernels
2 tbs truffle butter or regular butter (or more to taste)
1 tsp black truffle salt (or more to taste)

heat oil in 3-qt saucepan with lid over medium high heat. put 4 kernels in oil. when kernels start to pop, add remaining 1/3 cup of popcorn kernels. cover saucepan and remove from heat.

wait exactly 30 seconds, then return pan to heat. it should begin popping soon.

once the popping starts, shake pan back and forth occasionally to ensure even heating. once the popping slows to several seconds between pops, remove pan from heat and immediately dump popcorn into large bowl.

add butter to pan to melt and pour over popcorn. sprinkle with salt and toss well (your hands work best) to evenly distribute.

enjoy!