Butterscotch Almond Granola Bars Recipes

NO BAKE ALMOND BUTTER GRANOLA BARS

Steps:

• In a large bowl, combine rolled oats and puffed rice cereal; set aside.
• In a small saucepan on medium-high heat, whisk together coconut oil, brown sugar, almond butter and honey and bring to a boil. Lower the heat to medium-low, continually whisking, and allow mixture to simmer for about 2 minutes. Remove mixture from heat and stir in the vanilla extract.
• Pour mixture over the dry oat mixture and fold together so everything is evenly coated. Stir in one tablespoon of chocolate chips and transfer to a prepared 9×13-inch baking dish lined with parchment paper.
• Press granola mixture firmly into the baking dish (I used extra parchment paper to press down to avoid granola from sticking to my fingers) and sprinkle remaining chocolate chips over top along with a pinch of sea salt. Cover and refrigerate for two hours.
• Remove from refrigerator and lift the parchment paper so the bars are easily removed from the baking dish. Cut into 18 bars and store at room temp individually wrapped in plastic wrap or freeze for later.

BUTTERSCOTCH ALMOND GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, butterscotch extract and butterscotch chips with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

BUTTERSCOTCH ALMOND BARS

Steps:

• Preheat oven to 350 degrees.
• Combine flour and baking powder.
• Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla.
• Stir in the flour and baking powder.
• Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool.
• For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly.
• Take off the heat and stir in the almonds.
• Pour over the baked base.
• Melt the chocolate and drizzle over. Let cool completely.

BUTTERSCOTCH ALMOND BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking dish.
• Combine flour and baking powder; set aside.
• Blend in sugar into melted butter.
• Beat in eggs and vanilla.
• Stir in flour mixture.
• Spread batter into greased prepared baking pan (don't pack down too hard).
• Bake for 20 minutes.
• Remove from oven.
• To prepare nutty topping: Melt butter in small saucepan.
• Add and mix in sugar, cornsyrup, water a salt.
• Bring mixture to boil; boil 4 minutes, stirring constantly.
• Stir in sliced almonds.
• Spread nutty topping evenly over baked crust.
• Bake 15 minutes longer.
• Cool.
• Melt chocolate; drizzle over bars.
• Cut into bars.