Get ready for a spicy take on the foolproof 3-ingredient Hunter Energy Bar recipe we shared last year. These are a serious crowd pleaser at deer camp and the best part is, you can make this recipe for about 15 bucks (no pun intended).

INGREDIENTS

• 1 Pound of Hot Pork Sausage. Or use maple sausage if you like that sweet heat.
• 16 oz Bag of Shredded Pepper Jack Cheese. Heat seeker? Use ghost pepper or habanero cheese.
• 15 oz Box of Jalapeño Cornbread Mix. Use regular cornbread mix if you want to dial down the heat level.
• 1 can of diced tomatoes and green chilies. Use the whole can, do not drain.
• 1 block of cream cheese.
• Optional – If you like it really hot: ½ cup diced pickled jalapeños and a few shakes of your favorite hot sauce

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl. Use clean hands or an electric mixer. Pro Tip - It will mix easier if you let the cream cheese come to room temperature.
3. Once everything is thoroughly combined, spread evenly in a non-stick 9x13 pan or baking dish.
4. Bake for 30-35 minutes depending on your preferred texture. 30 mins for softer bars, 35 mins for a nice crust.
5. Cut bars into squares and enjoy.

Your crew will finish the pan before the weekend at deer camp is over.

BONUS RECIPE

This sauce is perfect for these energy bars or a baked potato. Trust us.

• 1/2 Cup Sour Cream
• 1/3 Cup Raspberry Jalapeño Jam
• 2-3 Grinds of Fresh Black Pepper

Simply mix everything in a small bowl and let sit in the fridge for at least 30 minutes.