A power-packed bar that’s perfect for spa guests!

A couple of years ago, Lance Whipple, pastry chef at Arizona’s Four Seasons Scottsdale at Troon North, scoured the ingredients listed on the back of his favorite nutrition bar, and was floored. “Packaged power bars are really bad,” he says. “There are so many preservatives and things that don’t need to be in them, because they basically require the shelf life of an MRE [Meal Ready to Eat].” Whipple knew he could do better. His power bar recipe is a hit with spa guests, not only because it’s delicious and healthy, but also because it’s flexible. “I’m allergic to peanuts, so I use praline paste, but you can also use almond butter or peanut butter,” Whipple explains. “You can also play around with the flavors, cut the sugar content by half or use substitutes for people who don’t like coconut,” he adds. “As long as the dry ingredients and fruit ingredients are in equal amounts by volume, you can do whatever you want.” Whatever you do, be sure to make enough! Served in a tapered glass cookie jar in the spa lounge, Whipple’s Power Bars are cut into one-inch squares, so while grabbing a handful of them might feel indulgent, it really isn’t. More power to them! —Lisa Sweetingham

Power Bars from The Spa at Four Seasons Scottsdale at Troon North

Makes two dozen squares

1/2 c. wheat bran
3/4 c. sliced almonds
1/2 c. rolled oats
1 c. shredded coconut
1/2 c. sesame seeds
1 c. chopped apricots
1 c. golden raisins
1 c. dried currants
3/4 c. agave nectar
1 c. honey
1 1/2 c. sugar
2 1/4 c. praline paste
2 tbsp. milk powder

– Toast the bran, almonds, oats, coconut and sesame seeds on
a baking sheet; add the dried fruit and set aside.
– Bring the sugar, agave nectar and honey to a boil in a saucepan; add the praline and mix until smooth; add the milk powder and heat to 217° F.
– Combine all ingredients in a bowl, gently stirring.
– Roll out and cut into 1-inch squares while still warm.
– Wrap and store up to two weeks.

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