Chewy Chocolate Chip Granola Bars Recipes

CHEWY CHOCOLATE CHIP GRANOLA BARS (QUAKER COPYCAT)

Steps:

• Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with two pieces of parchment paper, perpendicular to each other. Let each piece of parchment overhang on two opposite sides of the pan.
• Place coconut oil, honey and salt in a small saucepan. Heat over low heat, stirring, until the mixture comes to a low boil. Continue to let it bubble as you stir it for 1-2 minutes. Remove from heat and stir in the vanilla. Let the mixture cool for 2-3 minutes.
• Meanwhile, in a large bowl, stir together the oats and brown rice crisp cereal.
• Pour the coconut oil and honey mixture over the oats and cereal in the bowl and stir until well combined. Stir in about 2/3 of the chocolate chips.
• Transfer the mixture to the prepared baking dish. Lay a piece of parchment across the top and use a rubber spatula and your hand to press it very firmly into the pan. Be sure to press the mixture down firmly to make sure that the bars will hold together when you cut them.
• Sprinkle on the remaining chocolate chips and gently press them into the top of the bars.
• Bake for 15 minutes. Let cool and then chill in the refrigerator for at least an hour before cutting into bars.
• Store granola bars wrapped airtight in the refrigerator for 1-2 weeks (we never have any left after 1 week!) or the freezer for up to 3 months.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
• In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
• Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
• Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1½ - 2 hours to cool.
• Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
• Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
• Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

NONUTTIN' CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
• Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
• In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
• Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

CHEWY CHIP BARS

Steps:

• In a large bowl, combine the first seven ingredients. Stir in chips. , Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 18-22 minutes or until golden brown. Cool on a wire rack for 10 minutes; cut into bars. Cool completely in the pan.