Ramblings and Recipes
Hi, it’s Meesh Moran here (The Nomadic Chef). This winter my first experience EVER cooking at lodges – AND IT’S LOVE! (Ha.) I am purely driven by a passion for food and a need to cook for others (it makes me so happy). Bonus part of lodge life: I get to meet so many new people and even cook for some familiar faces. So, for me it’s also about sharing stories on the skin track and bonding over music at après after a day in the mountains. But my favourite moment is when the dinner table quietens after the first few bites of a meal… that brings a smile to my face as much as skiing with the guides & guests earlier that day!
The first recipe is a throwback treat from my childhood that my mom would always make. They’re the easiest bars in the world to whip up. More importantly they’re everything you want to energize you back up the skin-track for another lap. I had to hide these from the guests otherwise they’d often disappear before I could say breakfast is ready. Many guests asked for the recipe so here you go!
Meesh’s Mountain Squares
Preheat oven to 350°F.
- 3 cups of graham cracker crumbs
- ¾ cup butter melted
- 1 ½ cups chocolate chips
- ¾ cup hazelnuts
- ¾ cup each pecan halves
- ¾ cup unsweeted, shredded coconut
- 1 can sweetened condensed milk
- Combine graham cracker crumbs and melted butter and press into a 9”x13” parchment lined baking pan and bake for 10 minutes. Remove and let cool for 15min.
- Once cooled, sprinkle remaining ingredients (chocolate chips, pecans, coconut) evenly in order as listed, then drizzle the can of sweetened condensed milk over the whole lot.
- Bake in the oven for 20-30minutes or until the top is golden brown and delicious.
- NOTE: use as much or as little of each layer as you feel necessary… you can’t go wrong you just want a good layer of all the goods.
- Allow to fully cool before cutting… if you can!
- Recipe makes LOTS but never quite enough (depends on how big you cut them).