How To make Squamish Bars (Canadian)
1 c Peanut butter
1/2 c Brown sugar;packed
1/2 c Corn syrup
1 c Crisp rice cereal
1 c Cornflakes
FILLING:
2 c Icing sugar
1/4 c Butter;softened
2 tb Light cream
1 1/2 ts Vanilla
TOPPING:
3 oz Chocolate; bittersweet or
-semisweet 1 tb Butter
In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased (" square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double boiler, over hot water, melt chocolate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES
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Jess Winter is a self-taught nourishment enthusiast with the firm belief that food is medicine that can heal your body! To Jess, the kitchen is a place that feeds her creativity, allows her to connect to Mother Earth through food, create magic, and of course nourish herself and loved ones.
Over the past five years Jess has developed her skills and knowledge in zero-waste cooking and living, kitchen herbalism, fermentation, bulk food prepping, recipe development, as well as sourcing high-quality ingredients through supporting local sustainable farmers.
If Jess had to pick her most favourite thing about food it would be, how it brings people together!
Born in West Sussex in the South Downs of England, Alice Savage has had a passion for cooking since she was young. Brought up cooking brownies and flapjacks after Sunday afternoon walks in the countryside, she followed her passion for food and trained at the Tante Marie, Cordon Bleu Cookery School, near London, England.
Alice has 22 years of experience in all areas of the hospitality industry. She has worked on film sets, in private homes, ski chalets and in hotels and wine bars around the world. Her education also includes an advanced certificate with the Wines and Spirits Educational Trust.
Alice now lives near Squamish, where she is raising her 2 girls. She was the chef in two exclusive chalets in Whistler’s Nicklaus North, and afterwards worked at the Fairmont Chateau Whistler for a number of years. Alice furthered her education in Holistic Nutrition at the Canadian School of Nutrition and graduated as an R.H.N. ( Registered Holistic Nutritionist ) in August 2014. Since then she has started up a Fermentation business and sells delicious zesty fermented sauerkrauts and such at the Squamish Farmers Market and Vancouver Farmers Markets during the fall and winter seasons.