I mean. If that title is reeling you in, we’re already friends. These bars are my idea of perfection – they’re not too sweet, so they seem equally appropriate for brunch with tea, or when you want a treat after dinner but don’t want to feel too full. If you’ve already made my Raspberry-Rhubarb Bars, you’ll notice several similarities! The base is very much the same, but I’ve swapped out a few key ingredients so they taste quite different. In Michigan, the blueberries are starting to get a little more sour – the particular variety I used for these bars is called Elliot. When peaches are ripe and need to be used that day, their juicy, luscious flavor makes a perfect complement to the little blue jewels of late summer.
You guys have been really, truly making my day. I mean it. One of my co-workers stopped by my office this morning to report her girls loved the cacao-coconut power balls (and they agreed with Aidan – better without the dried cherries). Another co-worker said she can barely boil water, but made the kale-red pepper-mushroom quiche to such success she felt like a kitchen warrior. A friend who now lives out west texted me pictures of the mango-sesame tofu spring rolls she made over the weekend, and mentioned multiple success with the granola, too. This literally makes me so happy, I can hardly put it into words. So thank you for every time you tell me you made a recipe from this site and loved it. I can tell you right now that will never get old!