March 28, 2017

Recipe - Green Teas ›


Cherry Blossom Tea Cocktails

Cherry Blossom Tea Cocktails

While roaming though Little Tokyo the other day, I was lucky enough to come across a fresh bucket of cherry blossom branches at one of the local flower shops. With a light trail of petals fallen behind me, I left inspired to create a tea cocktail that would showcase these iconic signs of spring.

Cherry Blossom Tea Cocktails

The base of this cocktail starts with tea-infused sake or vodka. Using some tender leaves of organic Sencha, the infusion only takes an hour to develop a light and refreshing layer of tea taste.

Cherry Blossom Tea Cocktails

You can make these with either sake or vodka. Using sake will give a sweeter, smoother taste to the cocktail, while using vodka will yield sharper, brighter and more noticeably alcoholic notes.

Cherry Blossom Tea Cocktails

The smallest splash of concentrated tart cherry juice gives these cocktails a soft mauve tinge. You’ll be tempted to add more juice, but for subtility it’s important to stay light-handed here.

Cherry Blossom Tea Cocktails

For an extra special touch, decorate these Cherry Blossom Tea Cocktails with pickled sakura blossoms and leaves. These pretty pink drinks are a elegant way to wind down after a long spring day–a once in a year treat that’s definitely worth the wait!

Cherry Blossom Tea Cocktails


Cherry Blossom Tea Cocktails

Ingredients:

{For 1 Cocktail}
- 1 cup ginger ale or citrus flavored soda, regular or diet
- 1 oz. tea-infused sake or vodka
- 1 tsp tart cherry juice concentrate
- squeeze of fresh lemon or lime
- pickled sakura blossoms and leaves
- ice
{Tea-Infused Sake or Vodka}
- 1 cup sake or vodka
- 1 Tbsp Sencha tea leaves (I used Yamamotoyama’s Organic Sencha)

 

Directions:

1. Make the tea-infused sake or vodka by combining the two ingredients for about an hour. Strain out the tea leaves from the alcohol.

2. Prep the sakura blossoms by placing them in hot water for 5 minutes. After 5 minutes, remove them from the hot water and pat dry.

3. Mix all the ingredients for one cocktail together with ice. Strain out the ice and serve with a prepped sakura blossom and/or sakura leaves.


 

 

March 27, 2017

Recipe - Soy Wrapper ›


Sakura Blossom Sushi

Sakura Blossom Sushi

Every spring, I make it a point to celebrate with sakura blossoms. These blush-pink blooms mark the arrival of another sunny time of year, and of course, picnic or hanami season!

Sakura Blossom Sushi

Many imagine the flavor of sakura blossoms as being cherry-like, but because the flowers are pickled, it’s actually much more of a salty flavor. Although the blooms have some floral undertones, sakura blossoms taste nothing like cherries.

Sakura Blossom Sushi

Since we eat with our eyes, I thought it might be a good idea to feature sakura blossoms atop a savory dish like sushi. For those new to sakura, this is a great way of hinting at what you should expect to taste.

Sakura Blossom Sushi

The rice of this sushi is flavored with Sakura Denbu, or flaked cod, which gives a mild fish taste to the rice. Like the blossoms themselves, this pinkish powder is both savory and sweet, and also tints the rice the prettiest shade of ballerina pink.

Sakura Blossom Sushi

I like to use a thin sheet of green soy wrapper to provide a color contrast to the beautiful blossoms. The crepe-like look is especially delicate, making the rolls almost resemble little cakes!

Sakura Blossom Sushi

Serve these with a hot cup of Sencha or even some of the sakura tea leftover after hydrating the blossoms. Even better, take these along for a picnic under a canopy cherry blossoms. There isn’t a better meal to celebrate springtime with!


Sakura Blossom Sushi

Makes 8 pieces.

Ingredients:

- 1 cup cooked white rice
- 3 Tbsp Sakura Denbu
- 1 green soy wrapper (I used Yamamotoyama’s Soy Wrappers)
- 8 sakura blossoms

 

Directions:

1. Soak the blossoms in a cup of hot water for about 5 minutes. Remove the blossoms from the water, shake off any excess water, and set aside. The leftover liquid can be diluted with more hot water to create a sakura tea.

2. Scatter the Sakura Denbu in with the rice and mix together. Place the soy wrapper on a sushi mat. With wet hands, distribute the rice on the lower half of a soy wrapper sheet. Roll the mat upwards to create a tight roll. Cut the roll into 8 equal pieces.

3. Place a blossom atop each roll. Enjoy alone or as a side dish.


 

 

March 24, 2017

Recipe - Soy Wrapper ›


Salmon & Pea Onigiri Pops

Salmon & Pea Onigiri Pops

Onigiri Pops are the savory version of cake pops, those one bite wonders that are always a hit at parties. These are like sushi on a stick, but that much easier to make with the help of some delicate, crepe-like, edible soy wrappers.

Salmon & Pea Onigiri Pops

To make Onigiri Pops, you’ll need a greater proportion of rice to filling. It’s also important to use short grain sushi rice here–its stickiness allows for the rice ball to secure around the stick.

Salmon & Pea Onigiri Pops

Naturally small or tiny bits of flavorful ingredients work well here. Ground meat, finely diced veggies or even freshly cut herbs will all make tasty additions, just be careful with the amounts that you use.

Salmon & Pea Onigiri Pops

This is a great time to use up leftovers like grilled salmon or tuna. Even the canned variety will do. Flake it up with a fork and make sure it’s free of fine bones before throwing it in with the hot rice.

Salmon & Pea Onigiri Pops

Just like the wrappers on sugary lollipops, you can see some of the ingredients peeking though these semi-transparent soy wraps. A tie with twine and Salmon & Pea Onigiri Pops are sure to add an unexpected pop of fun to your next sushi party!


Salmon & Pea Onigiri Pops

Makes 8 pops.

Ingredients:

- 1 cup seasoned sushi rice
- 1/4 cup petit peas
- 1/2 cup cooked salmon, flaked
- soy wrappers, cut into 5″ squares (I used Yamamotoyama’s Soy Wrappers)

 

Directions:

1. In a mixing bowl, lightly mix all the ingredients together.

2. With wetted hands, shape the rice into 2 Tbsp balls. Let the rice balls sit for about 10 minutes so that they hold together well.

3. Insert a lollipop stick into the center of each rice ball. Wrap each ball with a soy wrapper, then tie with a piece of twine.


 

 

March 23, 2017

Recipe - Nori Seaweed ›


Unagi Sushi Burrito

Unagi Sushi Burrito

It sounds cliché, but sometimes the best ideas are the simplest ones. Case in point: Sushi Burritos!

Unagi Sushi Burrito

So what is a Sushi Burrito anyway? It’s basically an uncut sushi roll stuffed more generously and with a little less finesse. That’s the great thing about these…anyone can make them–no precision necessary!

Unagi Sushi Burrito

I’m a huge fan of sashimi and poke, but the hubby isn’t, so unagi is a great ingredient to use here if you don’t prefer raw fish. This sweet and salty broiled eel is glazed with a teriyaki-like sauce, and best of all, you can buy it in stores in the frozen section already pre-made.

Unagi Sushi Burrito

This burrito has very few ingredients, but each is packed with flavor from the sea. Seaweed salad adds a nice sweetness and crunch while ikura, or salmon roe, lends a salty richness. To hold everything together, there’s a crisp, briny sheet of nori.

Unagi Sushi Burrito

As great as this combination is, feel free to play around with the ingredients! I like to choose at least 3 different fillings, with taste, texture and color in mind. For easy serving, wrap these up in parchment and enjoy with your favorite Japanese tea!

Unagi Sushi Burrito


Unagi Sushi Burrito

Makes 2 burritos.

Ingredients:

- 2 cups of seasoned sushi rice
- 1 unagi, baked in a 400 degree F oven for 10 minutes, then cut into 3″ x 1″ strips
- 1/4 cup seaweed salad
- 1/2 cup purple cabbage, shredded
- 2 Tbsp salmon roe
- 2 sheets nori (I used Yamamotoyama’s Kiku Ariake)

 

Directions:

1. Place a sheet of nori shiny side down on a work-surface. With wetted hands, distribute 1 cup of rice evenly on the sheet, leaving a 1/2″ border on the bottom and a 1″ border on the top.

2. Place 2-3 strips of unagi in the center of the rice, then top with 2 Tbsp of seaweed salad, 1/4 cup shredded purple cabbage and 1 Tbsp of salmon roe. Lightly dab the top 1″ border with some water.

3. To create the burrito, take the bottom edge of the nori and gently flip upwards, using your other fingers to keep the fillings tucked in. To seal, flip the Burrito over seam side down.

4. For easy serving, wrap the burrito in a large sheet of parchment paper


 

 

March 21, 2017

Recipe - Nori Seaweed ›


Sushi Donuts

Sushi Donuts

I recently received a special request from a reader to make Sushi Donuts. Sushi what, you say? Yes, Sushi Donuts! Once you figure these out there’s almost no reason to go back to making regular sushi.

Sushi Donuts

This trendy meets tasty recipe involves using a donut pan, the same kind used for making baked donuts. We simply use the pan as a mold here, packing it with freshly steamed sushi rice.

Sushi Donuts

You can also use short grain brown rice or mixed grain rice to make these. Whichever rice you use, just make sure that it’s slightly sticky or glutinous so that the donuts hold their shape after being unmolded.

Sushi Donuts

Start by attaching the smaller ingredients first. For me, this means carefully sprinkling the donuts with black and brown sesame seeds or even Sakura Denbu— a pinkish, fluffy, ground codfish that has a sweet-salty taste. I also like to use tobiko if I can find it, especially since it comes in many vibrant colors (like orange, red and even green).

Sushi Donuts

After the first ingredients are attached, you can start arranging the larger pieces and slices of meat or vegetables. Try to pick and slice the ingredients on the smaller side, keeping the size of the donut in mind.

Sushi Donuts

The standard condiments–wasabi and ginger–can even be served right atop the Sushi
Donuts instead of on the side. A drizzle of mayo, some drops of fiery sriracha, or even a
dash of togarashi make a pretty finishing touches.

Sushi Donuts

For serving, enjoy these in two clever ways. The first way is to eat this as you would regular sushi, in a plate along with a pair chopsticks. Break the donut up into bite-sized clumps, eating the toppings either by themselves or with rice.

Sushi Donuts

Another way to enjoy these (this time, chopstick-free!) is to park each donut onto a piece of shiny nori which also serves as an edible serving wrap. This portable method is definitely my preference, super fun and casual.

Sushi Donuts

Served alongside a variety of Japanese teas, Sushi Donuts are an enticing addition to sushi night. Create the “donuts” ahead of time with a bounty of fresh fish, veggies and condiments to choose from. Your guests will have the best time creating the Sushi Donut of their dreams!


Sushi Donuts

Makes 10 large donuts.

Ingredients:

- 4 cups sushi rice, cooked & seasoned - radish sprouts
- sashimi - strips of nori
- cooked shrimp - lemon slices
- tobiko - radish slices
- Sakura Denbu (seasoned codfish, grinded) - cucumber slices
- sesame seeds - mayo
- half sheets of nori, soy sauce, wasabi & pickled ginger, for serving

 

Directions:

1. Create rice donuts by packing the sushi rice into the cavities of a greased donut pan. Pack the rice in evenly and firmly.

2. Turn the pan upside down and smack gently over a work surface covered with plastic wrap to release the donuts.

3. To decorate the donuts, first attach smaller seasonings like sesame seeds or a strip of nori. Lay larger pieces of meat, sashimi or vegetables on the donuts, followed by accents like sprouts or lemon slices. For easy serving, transfer each donut onto a folded half-sheet of nori using a flat spatula. Serve with soy sauce, wasabi and pickled ginger and enjoy as you would regular sushi!


 

 

March 09, 2017

Recipe - Soy Wrapper ›


Curried Chicken Salad Cones

Curried Chicken Salad Cones

So it seems that wherever I go for afternoon tea these days, I’m running into mini ice cream cones. Tea sandwiches are the classic, but these delicate, cookie-like vessels now often take the place of bread, and are filled with all kinds of yummy fillings, from savory to sweet.

Curried Chicken Salad Cones

One of the tastiest fillings for mini cones is a scoop of sweet-hot curried chicken salad. This is a no-frills chicken salad recipe made with apples, plenty of curry powder, and a touch of cilantro. The cones are fresh and crisp using my batter recipe from Homemade Fortune Cookies. But don’t worry–in a pinch you can just purchase these online.

Curried Chicken Salad Cones

I like to add an extra pop of color to these bites by slipping a square of soy wrapper into each cone, the same kind used to make sushi. For this recipe, I prefer the orange wrappers made with turmeric or the green wrappers made with spinach. Both are complementary to those spicy curry flavors in the filing.

Curried Chicken Salad Cones

The wrappers also serve as a moisture barrier between the filling and the crisp cone. They magically prevent the cone from getting soggy, especially great if you plan on serving these for a party.

Curried Chicken Salad Cones

There are a few items that a tea time menu always should always have and Curried Chicken Salad Cones are definitely one of them. These are a welcome change from regular tea sandwiches, a way to add a lively twist to your next afternoon tea!

Curried Chicken Salad Cones


Curried Chicken Salad Cones

Makes about 16 cones.

Ingredients:

- 1 1/2 cups roasted shicken, shredded - 1/2 cup mayo
- 1 Fuji apple, cored and diced fine - 3 Tbsp curry powder
- 1/4 cup cilantro, chopped fine - salt and black pepper, to taste
- 3 small green onions, sliced thin - 16 mini cones, homemade or store-bought
- 1 lemon, juiced
- soy wrappers, in spinach/green and turmeric/yellow, cutinto 9 equal squares per sheet

 

Directions:

1. Process the chicken in a food processor until it resembles crumbles.

2. Transfer to a mixing bowl, add the rest of the filling ingredients and mix until just incorporated.

3. Place 1-2 squares of colored soy wrapper into each mini cone. Use a small cookie dough scoop to top each cone with a generous spoonful of the Curried Chicken Salad. Best enjoyed immediately.


 

March 08, 2017

Recipe - Nori Seaweed ›


Nori Smoked Salmon Tea Sandwiches

Nori Smoked Salmon Tea Sandwiches

As an afternoon tea groupie, I’ve certainly had my fill of Smoked Salmon Tea Sandwiches. Open-faced, in between slices of whole wheat, whipped up into a mousse–Smoked Salmon is classic tea menu fare.

Nori Smoked Salmon Tea Sandwiches

Looking for a way to spruce up the standard, I’ve invited nori to the tea party today. The briny, ocean-like essence of crisp seaweed is so perfect here, highlighting the flavors of soft fish and fresh herbs.

Nori Smoked Salmon Tea Sandwiches

If you don’t want to bake your own buns, you can always just attach pieces of nori to the tops of any bread or roll with a smear of softened butter, mayo or cream cheese. For a decorative touch, you can even cut out shapes from the nori sheets with a paper punch.

Nori Smoked Salmon Tea Sandwiches

Nori Buns are made by simply attaching nori to the shaped dough after you’ve brushed it with egg wash and before it goes into the oven. You can use your favorite bun dough recipe, or cheat with store-bought frozen bread dough like I have here. The storebought version tastes surprisingly great and is super easy to bake up.

Nori Smoked Salmon Tea Sandwiches

These sandwiches are delicious with any Japanese green tea, but I’m gonna give an extra push for Gyokuro, those emerald green leaves that yield a luxuriously intense cup. The strong marine and umami essence of this shaded tea is bold and energizing, like a fresh sea breeze.

Nori Smoked Salmon Tea Sandwiches

“X” marks the spot for this must-make tea time recipe for Nori Smoked Salmon Tea Sandwiches. These have a rich character and taste, not to be confused with your typical dainty finger sandwich!

Nori Smoked Salmon Tea Sandwiches ! PHOTO


Nori Smoked Salmon Tea Sandwiches

Makes 12 small sandwiches.

Ingredients:

Nori Buns Filling
- 2 sheets Yamamotoyama’s Kiku Ariake nori - 6 oz. smoked salmon
- 12dough balls of frozen bread dough - fresh dill springs
- 1 egg, beaten wit 1 tsp of water - 5 oz. herb or shive flavored cream cheese, at room temp
- 1 lemon juiced
- black pepper, to taste

 

Directions:

1. Make the Buns. Thaw the frozen bread dough balls to room temp, then shape them into mini bun rounds. Heat the oven to 375 degrees F. Place the dough rounds on a large baking sheet lined with parchment. Use a pastry brush to paint the tops of the buns with egg wash. Place 1/2" x 2" strips of nori atop the buns in an "X" pattern. Bake the buns for 10-12 minutes until golden brown. Wait to cool completely, then cut in half horizontally using a serrated knife.

2. Flavor the Cream Cheese. Add the lemon juice and black pepper to the softened cream cheese and mix together thoroughly. Spread this generously on the cut sides of each split bun.

3. Assemble the Sandwiches. Cut some shreds of niri atop the cream cheese on the bottom half of each bun. Place 1-2 small slices of the smoked salmon atop the nori, then top the fish with a few fresh tips of dill and the top bun. Best served immediately with generous cups of Gyokuro!


 

March 07, 2017

Recipe - Green Teas ›


Grapefruit Green Tea Gummy Bears

Grapefruit Green Tea Gummy Bears

Hands down, my favorite drink at modern Asian tea bars is Grapefruit Green Tea. I love the play on tart and bright flavors, and slight bitterness of the citrus juice is so refreshing.

Grapefruit Green Tea Gummy Bears

These Gummy Bears are created out of my love of Grapefruit Green Tea. They’re almost as easy to make as the drink itself, but much more playful and dare I say… gourmet?

Grapefruit Green Tea Gummy Bears

The gummies get a nice punch of flavor powdered green tea and juice. I sometimes use regular brewed tea to make these types of candies, but using the powdered form makes the process so much simpler.

Grapefruit Green Tea Gummy Bears

The powdered tea I’m using here is sugar-free, organic, and has added natural grapefruit flavor. The powder has a bold citrus flavor that can be made stronger or weaker based on your preference.

Grapefruit Green Tea Gummy Bears

An optional ingredient that makes these treats super enticing is beet juice, which can easily be found at any natural food store. Just a splash of this brilliant liquid and the gummy base takes on the most beautiful hue of ruby red grapefruit.

Grapefruit Green Tea Gummies

Slip a handful of these into a baggie for lunch or enjoy them as a healthy road trip pickme-up. Make plenty of them, because these squishy pink bears are as tasty as they are adorable!

Grapefruit Green Tea Gummies


Grapefruit Green Tea Gummy Bears

Makes 2 cups of gummy bears.

Ingredients:

- 2 cups grapefruit juice - 2 Tbsp honey
- 2 packets powdered green tea - 1 tsp stevia, or more to taste
- 1 tsp beet juice for color, optional non-stick spray

 

Directions:

1. Place 1 1/2 cups of grapefruit juice into the pot, then heat over medium heat. Meanwhile, give a gummy bear mold a light misting of non-stick spray.

2. Leave a 1/2 cup of the grapefruit juice in the measuring cup, then stir the gelatin in it to bloom. When the juice in the pot just starts to come to a boil, lower the heat and add the bloomed gelatin. Let the gelatin melt completely.

3. Take the pot off the heat, then sift the powderedgreen tea into it. Add the honey, stevia, and beet juice, then mix everything together. Pour the mixture back into the measuring cup, then pour into the gummy molds..

4. hill the gummies in the fridge until fully set, then unmold and enjoy!


 

March 06, 2017

Recipe - Nori Seaweed ›


Nori Cheese Crackers

Nori Cheese Crackers

There’s something really satisfying about baking up a batch of crackers at home. We always think of cookies as the go-to baking item, but crackers are just as fun to make and a welcome change to go alongside your favorite cup of tea.

Nori Cheese Crackers

Nori Cheese Crackers are based on a recipe for everyone’s favorite cheese snacks, except that this time, they’ve got a crisp layer of seaweed stuck on them. These are like a zesty version of Japanese rice crackers, an East meets West kind of snack.

Nori Cheese Crackers

You’ll want to use super fresh, best-quality nori here. The crispness will help during the cutting process, as will a sharp knife. A thin painting of beaten egg white will adhere the seaweed to the surface of the cracker dough, and then it’s time to cut away!

Nori Cheese Crackers

Tea and cheese pairings are super trendy these days, so feel free to get fancy with the tea that you pair with these. I like Sencha for a bright punch of flavor or Hojicha for bringing out the subtle nutty sweetness of the parmesan.

Nori Cheese Crackers

These are like the on-the-go version of my recipe for Nori Grilled Cheese Sandwiches, super savory and always a crowd favorite. Fancy enough be served at a dinner party but simple enough as an after school snack, these homemade crackers are hard to resist!

Nori Cheese Crackers


Nori Cheese Crackers

Makes 3 cups of crackers.

Ingredients:

- 1 cup flour - 1/2 tsp smoked paprika
- 6 oz. sharp cheddar, grated - 1/4 cayenne
- 2 oz. parmesan, grated - 1/4 cup butter, at room temperature bench flour
- 3/4 tsp salt - 1 egg white, beaten
- 2 sheets Yamamotoyama’s Kiku Ariake nori

 

Directions:

1. Place flour, cheeses, salt, and spices in a food processor and pulse until you get an even, sandy looking mixture. Add in the butter and pulse several times. With the food processor running, add the water to the dough in a thin stream until the sandy mixture clumps into a ball. Remove the dough from the food processor, wrap with plastic wrap, and place in fridge to shill for at least 30 minutes.

2. After 30 minutes, scatter some bench flour on a large work surface. Roll the dough out until it is an even 1/8" in thickness. Preheat oven to 350 degreesF.

3. Use the pastry brush to lightly paint the rolled dough with egg white, then place full sheets of nori atop the dough in a single layer. Use a pairing knife to cut out 1" squares of dough, then transfer the cut cracker dough pieces onto a large parchment lined baking sheet, about 1" apart from one another.Use a toothpick to prick a hole in the centerof each dough square.

4. Bake the crackers for 10-12 minutes or until lightly puffed and browned. When done baking, place on large rack to cool completely.


 

March 06, 2017

Recipe - Green Teas ›


Blueberry Green Tea Granola Bars

Blueberry Green Tea Granola Bars

In my household, I have the glorious task of packing lunch for my husband during the work week. For the most part, I enjoy this task, but when I’m short on time it can be hard deciding what to throw into the lunch bucket.

Blueberry Green Tea Granola Bars

My hubby tells me that lunch is an eat and get-back-to-work situation, and not a time to mess around. So, everything I pack in his lunch is aimed at getting a time efficient recharge in to power through the rest of the day.

Blueberry Green Tea Granola Bars

These Blueberry Green Tea Bars are a way that I can sneak a host of wholesome ingredients into a portable little snack. The recipe consists of oats, blueberries, seeds and green tea and can be easily tweaked to add in even more nutritious ingredients (chia seeds, flax meal, dark chocolate!).

Blueberry Green Tea Granola Bars

So that the flavor of green tea comes through, I like to combine the it with the oats before throwing it in with the rest of the ingredients. A quick toast in the oven helps to enhance the fragrance of the tea and also gives the bars a nuttier flavor.

Blueberry Green Tea Granola Bars

And since it’s hard to see the tea, some melted yogurt chips mixed in with the same green tea powder give a hint that you can expect a boost from these infused bars. Do that math and you’ll realize that there’s one packet of tea in each bar–just the right amount to get things going!

Blueberry Green Tea Granola Bars

The verdict from hubby? I get an “A” for these Blueberry Green Tea Granola Bars. The hub tends to be a very nice grader, but honestly, I do believe he’s right here. Make a batch for yourself to power through your busiest days!


Blueberry Green Tea Granola Bars

Makes 10 bars.

Ingredients:

- 2 1/2 cups rolled oats - 1/4 tsp sea salt
- 1/2 cup wheat bran - 1 cup pumpkin seeds
- 10 packets powdered green tea - 3/4 cup dried blueberries
- 1/2 cup coconut oil, divided {Tea Drizzle}
- 3/4 cup almond butter - 1/4 cup yogurt or white chocolate chips
- 1/2 cup brown rice syrup - 1 extra packet of powdered green tea

 

Directions:

1. Heat the oven to 350 degrees F. Spread the oats and wheat germ out onto a large baking sheet fitted with parchment. In a small bowl, combine 1/4 cup of coconut oil (liquid) with the green tea powder to create a tea oil. Drizzle this tea oil onto the oats and wheat germ, then use your hands to gently rub the oil into the oats and wheat germ evenly. Bake for 10 minutes until lightly toasted.

2. Meanwhile, in a medium pot, combine the almond butter, brown rice syrup, maple syrup and another 1/4 cup coconut oil. Stir over low heat until everything melts together. Mix to combine, then turn off the heat and add the vanilla and salt.

3. When the oats have finished baking, add them directly to the pot. Also add the pumpkin seeds and blueberries to the mix. Lightly fold the mixture together until everything is combined.

4. Transfer the mixture to a greased 9″ square baking pan, then lightly pat it down with your hands to create an even layer. After the mixture has completely cooled, cut it into 10 bars and enjoy!