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This dense, chewy calorie-packed bar has its roots in Minnesota's Boundary Waters, where trappers and paddlers tote the bars in their canoes. For a boost of protein, smear the bar with peanut butter. Our version comes from the Gunflint Lodge in Grand Marais.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
22 mins
cool:
10 mins
total:
47 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Beat in honey, cornstarch and corn syrup until combined. Gradually stir in oats. (Dough will be crumbly.)

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  • Press oat mixture firmly into a 15x10x1-inch baking pan. Bake in a 375°F. oven for 22 to 24 minutes, rotating pan once, or until bars are light brown and have tiny bubbles across the entire surface. Do not overbake. Cool in pan 10 minutes. Cut into 24 pieces. Cool completely.

Nutrition Facts

335 calories; fat 18g; cholesterol 41mg; saturated fat 10g; carbohydrates 42g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 18g; protein 4g; vitamin a 437.3IU; vitamin b12 0.1mcg; sodium 137mg; potassium 7mg; calcium 10.1mg; iron 1.6mg.
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