Summer road trip season has a way of exposing the weak spots in your snack drawer. Gas station options tend to swing between candy bars and stale granola, and packaged bars from the store are often more sugar than substance. That’s what sent us looking for something better: a snack that travels well, actually tastes good, and doesn’t require refrigeration the second you leave the driveway.

These smoked almond snack bars check every box. Smoked almonds and pumpkin seeds bring crunch and protein, a hit of smoked paprika or chipotle powder adds a savory edge you don’t often find in snack bars, and a simple brown rice syrup and honey binder holds everything together without tasting overly sweet. A splash of liquid smoke is optional, but it pushes the smoky flavor even further if that’s your thing.

The best part for road trip planning: These bars are meant to be made ahead. They keep at room temperature for a few days, in the fridge for up to two weeks, or in the freezer for up to three months, so you can bake a batch well before you hit the road and just grab them on your way out.

Smoked Almond Snack Bars

Ingredients

• 1 1/2 cups smoked almonds
• 1/2 cup pepitas or pumpkin seeds
• 1/4 cup millet, puffed millet, sesame seeds or a mix
• 1 1/2 tablespoons chia seeds, optional
• 1/2 teaspoon smoked paprika or chipotle powder
• 1/2 teaspoon garlic powder or onion powder
• 1/2 teaspoon salt (use less if your almonds are salty)
• 1/4 cup brown rice syrup
• 2 tablespoons honey
• 1/2 teaspoon liquid smoke, optional for more intense smokiness

Directions

1. Preheat the oven to 325 degrees. Line an 8-by-8-inch baking pan with a sling of parchment and coat the bottom and sides with cooking spray.
2. Roughly chop the almonds so there are some small pieces but also some almonds that are left whole. Combine the chopped almonds, pepitas, millet (or other seed), smoked paprika, garlic powder and salt in a mixing bowl.
3. Combine the brown rice syrup and honey in a measuring cup and microwave for 30 seconds to make it easy to pour. Stir in the liquid smoke, if using. Pour the syrup over the nut mixture and stir until all the ingredients are evenly coated and quite sticky.
4. Scrape the nut mixture into the baking pan with a spatula. Spray your hands or a piece of parchment with cooking spray and gently press the nut mixture evenly into the pan. Bake for 18 to 20 minutes, until the syrup is bubbling around the edges and there’s a touch of toasty color on the lighter seeds that touch the sides of the pan.
5. Cool the bars in the pan on a cooling rack for 20 to 30 minutes, until they hold together in a solid block when you lift them from the pan but are still a bit pliable and flexible. If the bars cool too much and you have trouble lifting them from the pan, put them back in the oven for a few minutes to soften the syrup again.
6. Lift the partially cooled bars to a cutting board — you may need to run a paring knife around the edge of the pan to loosen the bars from the pan. Spray a sharp chef’s knife with cooking spray and slice the brick into 10 bars. Do not move the bars once you slice them — leave them on the cutting board to cool completely and finish firming up. If any bits fall off, press them gently back into the bars.
7. If possible, leave the bars on the cutting board for several hours before moving them or packing them up. The bars may take longer to firm up than you might expect. When ready, you should be able to lift them from the cutting board without the bars bending in the middle or falling apart.
8. Store the bars between layers of parchment in an airtight container for a few days at room temperature or up to two weeks refrigerated. Bars can also be individually wrapped and kept frozen for up to three months.

This recipe was originally published on The Kitchn.