by Philly | 4:01 am

Homemade Peanut Butter Kind Bars

After my Homemade Clif Bars were such a hit, I asked all of you which bar you would like to see next.  The answers were all asking for KIND bars.  I had never even tried one, so I went to the store and got one to dissect.  The first flavor I attempted was Peanut Butter Chocolate.  I have plans for more homemade KIND bars in the future.


These, like my Clean Eating Samoas,  are kind of involved, but I think they turned out pretty good!  I used my Sweet Peanut Butter Spread as inspiration for the ingredient that binds this bar together.  So here is the recipe.  I got about 10 bars out of the recipe, but mine are quite thick.

    • 2 cups mixed nuts chopped (I bought mine out of the bulk bin)
    • 2 cups brown rice cereal (I used Nature’s Path)
    • 12 medjool dates pitted
    • 1/2 cup natural peanut butter
    • 3/4 cup water
For the chocolate coating:
  • 1 cup chocolate chips (I used Enjoy Life Chips )
  • 1/3 cup milk (I used hemp milk)


    1. Preheat oven to 325.
    2. In a large bowl , mix the nuts and cereal.
    3. In the food processor , pulse the dates and water until a thin paste forms.
    4. Add in the peanut butter. If you store your peanut butter in the fridge, pull it out a few hours ahead of time so it will be soft.
    5. Once all those are combined well, add it to the nuts and cereal.
    6. Mix well until everything is combined.
    7. I used an 8×8 baking dish, but I would suggest using a slightly bigger one because my bars came out a bit on the thick side.
    8. Line your pan with parchment paper leaving enough room for some paper to come out the sides so it’s easy to pull the bars out after baking.
    9. Press batter into the pan so it is coated evenly and then press down hard with the spatula. The batter will be very sticky.
    10. Bake for about 20-30 minutes.
    11. Let the bars cool before pulling them out of the pan.
    12. Once cooled and out, slice into bars, spread out and bake for another 18 minutes.  I cut my bars easily with a pizza cutter .
For the chocolate coating:
  1. Using a double boiler, melt the chips and milk together.
  2. Once a smooth and runny consistency is reached, drizzle over the bars and place in the fridge to set.
  3. I had some chocolate left over, so if you want, you can dip the bottom of each bar in to coat as well.  That way, they will be a bit more like the real bars.  Hope you enjoy these.

This recipe is from My Whole Food Life.


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by Philly | 9:11 am

Tips On Picking Cookware

cheftommyandjohnAre you curious what kind of cookware our Chefs use at home? If you are looking for a cookware set, here are a few recommendations from the Chef John and Chef Tommy.

When asked which his favorite cookware set was, Chef John didn’t hesitate to recommend his favorite Swiss Diamond reinforced cookware set. He ensures that through using this set, food comes out with an authentic flavor. Also, he adds that this set comes with very good non-stick pans that are very convenient for frying eggs and pancakes.

This Swiss diamond set comes with a Swiss diamond frying pan that has proved very effective in John’s frying sessions. He said that this pan fries and releases food without sticking on its surfaces. The pans are also very easy to clean because food particles do not stick onto their surfaces. The life time warranty is another good aspect to look out for in cookware sets, Chef John said with a chuckle.

This aluminium set is rather majestic. So you may want save up if you’re considering it.

Chef Tommy on the other hand, recently bought a Calphalon non stick cookware set at $200. He said that it is very good at heating food evenly without sticking.He quotes that the handle is sturdy but it is not as good as that of some pricier sets. However, Tommy said that this set is very cool to touch and this makes it easy to cook with the pan even at very high temperatures. This Aluminium set is very durable and strong. Like the Swiss, this set too comes with a 10 year warranty.

Both Chef John and Tommy agree that research is the best way you can learn about all the offerings on the market. Googling terms like the best cookware sets for 2017 or the best pots and pans of the year will be certain to turn a plethora of results. So, let the reviews guide you to your very own cookware set.

Good Luck From All Of Us At PhillySnackBar.Com

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by Philly | 3:54 am

Using The All-Clad 4403 Stainless Steel Saute Pan

There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. You can go ahead and read a thousand best stainless steel pots and pans to buy in 2017 and find something you’re looking for. Trust me, it’s never boring reading cookware reviews, but not all reviews cater to professional 5-star kitchens. So here’s a taste of what 5-star chefs use in their kitchen.

One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan.

best stainless steel cookware

Available with a large 18/10 stainless steel interior, this Sauté pan is capable of cooking a variety of different meals without running out of space. This Sauté pan pre-heats quite fast thanks to the three-layer construction that includes a thin aluminum core in-between two stainless steel layers.

When it comes to cooking your favorite foods, there’s nothing to worry about because the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan does everything for you. The walls of this pan are longer as compared to an ordinary pan while the long riveted handle and the dedicated steel lid work together to make sure that the cooking procedure is smooth and more simplified. As we conclude, let me say that this Sauté Pan has a light weight of 4 pounds making it very easy to stir food when cooking on the stove or in the oven.


  • This Sauté Pan allows you to turn food without spilling off to the stove top.
  • The riveted handle and the easy grip-loop handle provide maximum stability to this pan when cooking.
  • The dedicated lid retains heat inside the pan to allow for fast and even cooking of your food.
  • The aluminum core allows for an excellent heat transfer throughout the pan when cooking.
  • The stainless steel material means that this Sauté Pan doesn’t react with your food.
  • This pan is lightweight and dishwasher safe.


  • The inside of this Sauté Pan is not non-stick. Most of the food that’s cooked sticks to the inner walls but since its dishwasher safe, I think this setback is not a real issue.
  • Although the handle is long, it’s quite thin making it hard to hold when cooking.There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. One way of doing this is through using a Sauté pan. One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan.


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by Philly | 4:09 am

No Bake Granola Bars

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
Recipe type: Breakfast, Snack
Cuisine: Gluten Free
Serves: 10 bars
  • 1 heaping cup packed (~220 g) dates, pitted (deglet nour or medjool)*
  • 1/4 cup (84 g) maple syrup, agave nectar, or honey if not vegan
  • 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
  • 1 cup (112 g) roasted unsalted almonds*, loosely chopped
  • 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
  2. Optional step: Toast your oats (and almonds if raw) in a 350 degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor.
  3. Place oats, almonds and dates in a large mixing bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
  7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
  8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
*Although not ideal, if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.
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