Secret Ingedient Mock Mojo aka Kitchen Sink Bars

Over the past six months I've been making my own energy bars. Part of this was brought on by being sick of nearly every other energy bar out there (both in the way they taste and in how much they cost), and part of it is that the only bars I really like have a very limited distribution in the UK. So until Clif manages to export Chocolate Brownie and Cool Mint Chocolate flavours to the European market, I'm stuck buying them by the boxload the few times a year I visit home. And making my own when I run out.

Last year I discovered another Clif invention that was nearly as good as their regular bar -- the Mojo bar. For long bike rides, these rock! Sweet and salty, a nice chewy mix of textures and of course can't-do-without chocolate. So this recipe is my ode to the Mojo bar. Named after my old housemate's cat Mojo, of course, who's not a fan of being mocked as you can see.


Mojo circa 2007, photo by Barry

Mock Mojo Bars
*all measurements approximate*

1/2 cup maltodextrin (this is the secret ingredient!) dissolved in 1/4 cup warm water
2 tablespoons runny honey (or melted crystallised honey), less for less sweet
1 cup of jumbo Scottish oats
1/2 teaspoon table salt to taste (I like mine on the salty side)
total of 1 to 1 1/2 cups of any/all of the following (this is the kitchen sink part):
- raisins
- currants
- dried cranberries
- chopped dates and figs
- dried coconut flakes
- pumpkin seeds
- sunflower seeds
- walnut or almond pieces
- roasted peanuts
- chocolate chips or chunks
- pretzel pieces (not super common in the UK)

Stir the honey into the dissolved maltodextrin, then add the oats and blend well til coated. Add the other ingredients and stir well. Add a little water if the mixture is too stiff or falling apart. Add more oats or some crushed up Special K cereal if it's too sticky. The mix should have the consistency of cookie dough but not stick too badly to the spoon. Put into a baking pan -- I found a glass Pyrex square pan lined with parchment paper to work best -- and bake at 200C for ~20 min. The top should feel very lightly crusted when it's done, don't overbake or you will be needing a trip to the dentist. Cool and cut into squares/rectangles and wrap separately in foil or cling-wrap. Store in the fridge. Put into jersey pocket before a ride and enjoy!


The finished product