Ingredients
2 eggs
23 cup peanut butter
12 cup milk
12 cup honey
12 cup brown sugar
1 cup whole wheat flour
2 cups old-fashioned rolled oats (not quick or instant)
12 cup oat bran
12 teaspoon baking powder
12 teaspoon table salt
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In work bowl of a stand mixer (or using a hand blender), beat eggs until frothy. Add peanut butter, milk, honey and brown sugar and beat until well combined. In a large bowl, combine flour, oats, oat bran, baking powder, table salt, coconut and dried fruit (or chocolate chips). Add 1/3 of the dry mixture to the bowl and blend on low until just combined. Add 1/2 the remaining dry mixture and repeat; then add the last dose of dry mixture and beat on low until just combined. Line a 9x13" baking pan with plastic wrap and spray thoroughly with non-stick cooking spray. Oil hands lightly. Transfer dough to baking pan and press out to form an even layer. Refrigerate 30 minutes. Transfer chilled dough to a greased baking sheet and remove the plastic. Bake in preheated 300F oven for 20 minutes or until firm to touch. Cool and cut into 2" squares.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation