Honey and peanut butter booster bars from River Cottage Every Day (page 39) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light muscovado sugar for brown sugar.

  • Rutabaga on March 11, 2018

    These are tasty, but rather sticky and gooey, even though I baked them 15 minutes longer than the recommended time. Perhaps adding extra oats would help firm them up a bit. I would definitely cut the sugar in half next time - while still enjoyable, they were much sweeter than necessary, especially since I used only apricots for the dried fruit. For seeds I used about half pumpkin and half sunflower. But they're quite easy, a good take-along snack for hiking, and something both kids seemed to enjoy, so worth making again.

  • Zosia on April 09, 2016

    The author makes no claims that these are a healthy treat, just that they're better than most store-bought varieties, and they're easy to customize. I replaced the butter with coconut oil, used only half the brown sugar and added raisins, cranberries, flax, pumpkin and sunflower seeds. Still a little on the sweet side for me but family loved them. They were a little loose and sticky at room temperature the day they were baked but firmed up nicely the next day.

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