Chocolate and Peanut Butter Balls of Energy

I got this recipe here, but I changed a couple of things to make it easier and fit better with ingredients I usually have on hand.  

I made these today, and oh my goodness, they are so tasty!  Warning:  they are really filling!  I kinda sorta ate three of them over the course of rolling them up, and now I feel horribly full.  Don't do that.

Chocolate and Peanut Butter Balls of Energy

1 cup old-fashioned oats
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/4 cup wheat germ
1/3 cup honey
1/4 cup unsweetened cocoa powder
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract

Thoroughly mix everything in a medium bowl. Chill in the refrigerator for at least half an hour, until it's easy to mold into a ball without sticking to your fingers or falling apart. Roll into balls of whatever size you would like, and flatten them a little between your palms if you want them to be more cookie-shaped and easier for little mouths to bite into.  Store in an airtight container in the fridge -- they should keep for up to a week. Makes about 20.

Caramel Apples with Toasted Coconut

I kid you not -- these are The Best Caramel Apples I Have Ever Eaten.

Caramel Apples with Toasted Coconut

5 medium Apples
5 Apple sticks
1 11 oz. bag Caramel bits
1/2 cup Coconut flakes

 In a medium skillet, toast coconut until brown and fragrant. Set aside. Melt caramels according to package. Spoon caramel over skewered apples. Roll apples in coconut. Refrigerated for one hour before serving.

Dutch Almond Bars

My Dutch grandma made these all the time -- one of my fondest memories of staying with her and Grandpa every summer is snack time, when Grandma would pull the Tupperware container of these bars out of its storage place in the oven and share them out among all involved.  Yeah, she stored cookies and bars in her oven, so you had to be sure you took stuff out of it before you preheated it when you were ready to bake.  Limited counter space in their little kitchen, you see.

Anyway, I just made these tonight, and am taking them to the Easter breakfast at church tomorrow :-)

Dutch Almond Bars

Crust:

3/4 cup shortening
1 1/2 cups flour
3 Tbsp. sugar

Mix this together with a hand mixer or pastry mixer until crumbly.  Pat in the bottom of a 9"x13" pan.  Bake at 350 for 20 minutes.

Filling:

6 eggs -- beaten
2 cups sugar
2 cups flaked coconut
2 Tbsp. almond flavoring

Mix this together and spread over baked crust.  Return to oven and bake for 25-30 minutes or until lightly browned and not gloppy in the middle.  Do not overbake.  Allow to cool completely before cutting.