Snack - Backpacking/Car Camping - Granola Bars

Blueberry-Banana Peanut Butter Bars
from A Fork in the Trail, by Laurie Ann March (Wilderness Press, 2008)

1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups high-energy cereal made of strong flakes, crushed
1/2 cup dried blueberries
1/3 cup slivered almonds
1/4 cup dried banana chips
1/3 cup white chocolate chips

"Break the banana chips into small pieces and set aside. Heat the honey and brown sugar in a large pot and simmer for 1 minute. (Boiling too long will make the bars brittle.) Remove the pan from the heat and stir in the peanut butter. Add the remaining ingredients and combine well.
Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pack down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board. Allow to return to room temperature and then cut into 10 bars. Wrap bars in waxed paper and store in zip-top bags. The bars will keep in the freezer for three months. "

I make these and they are yummy! I use Trader Joe's Gluten Free Granola.
I modify the recipe a bit, using more nuts and more peanut butter, and dark choco chips instead of white choco, plus I used less choco chips than the recipe calls for because they were a little bit too prone to melt.