Owl’s Head Mountain. February snow. I’m eight years old. I’m riding the lift with my dad, feet dangling in the air. This will be our last run. My mom has already thrown in the towel, and she’s waiting for us in the ski resort’s warm cafeteria. My cheeks and toes are frozen solid. As I knock the snow off my skis, my dad keeps singing the same song: “En revenant de Rigaud, su’l dos, su’l ventre, une piasse et quarante, dans’ poche à matante . . . ” I laugh, like I always do. This small father-daughter moment will stay with me for the rest of my life.

At the top of the mountain, we begin our final run. As ever, it’s one run too many—we’re exhausted. I narrowly avoid crashing into trees, almost lose a ski, and fall, my pride in tatters, having slipped on an invisible patch of ice.

Then, at last, freedom. We make it to the lodge. I take off my ski boots and feel like I’m walking on a cloud. I blow on a mug of watery hot chocolate that has never tasted so good. As I wolf down one of mom’s chewy homemade granola bars, I feel warmth returning to my chilly limbs after a white and beautiful day.

Servings: 16 chewy bars

Preparation time: 1 hour 45 minutes

INGREDIENTS

Chewy bars:

  • 3 cups (750 ml) rolled oats
  • 1 ½ cups (375 ml) puffed rice
  • ½ cup (125 ml) brown sugar
  • ½ cup (125 ml) almond powder
  • ¼ cup (60 ml) whole almonds, chopped
  • One pinch salt
  • ¼ cup (60 ml) salted butter
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) sunflower oil

Yogurt icing:

  • 1 cup (250 ml) Activia Raspberry Yogurt
  • ¼ cup (60 ml) 35% cream (add more as needed)
  • ½ cup (125 ml) caster sugar

PREPARATION

Chewy bars:

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine rolled oats, puffed rice, brown sugar, powdered almonds, chopped almonds and salt.
  3. In a small saucepan, melt butter over low heat, and add honey and sunflower oil.
  4. Pour the heated mixture over the dry ingredients and mix by hand (a much easier method), taking care not to burn yourself.
  5.  Line a large baking sheet with parchment paper. Spread the mixture by pressing it into the tray.
  6. Bake on the middle rack of your oven at 350°F (180°C) for about 20 to 25 minutes, or until browned.
  7. Remove from oven and let cool for about 15 minutes.
  8. Slice into bars with a large knife.
  9. Allow to cool completely, then separate the bars.

Icing:

  1. In a medium bowl, use an electric mixer to mix the raspberry yogurt and cream.
  2.  Add caster sugar and beat for 10 minutes (this will make the icing smoother).
  3. The goal is to get a semi-fluid icing. If necessary, add a few drops of cream to thin it out.
  4. Dip one side of each chewy bar into the yogurt icing and allow it to dry, iced side up, on a plate.
  5.  Once the icing is dry, you can keep the bars in the refrigerator in an airtight metal box (the bars should not be left to dry for more than two hours at room temperature).

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