CHEWY CHOCOLATE CHIP GRANOLA BARS
These chewy, crispy no-bake chocolate chip granola bars are easy to make -- and they put all those store-bought bars to shame.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 2h
Yield 18 bars
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 bar, Calories 187, Fat 8g, Carbohydrate 26g, Protein 4g, SaturatedFat 3g, Sugar 12g, Fiber 3g, Sodium 21mg, Cholesterol 11mg
EASY NO-BAKE GRANOLA BARS
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
Provided by Cookie and Kate
Categories Snack
Time 20m
Number Of Ingredients 7
Steps:
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
- Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
- In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
- Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
- Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.
Nutrition Facts : ServingSize 1 granola bar (made with pecans, pepitas and shredded coconut), Calories 250 calories, Sugar 10.8 g, Sodium 142.6 mg, Fat 16.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 2.9 g, Protein 7.2 g, Cholesterol 0 mg
NO-BAKE CHOCOLATE CHIP GRANOLA BARS
This Chewy Chocolate Chip Granola Bar Recipe is THE BEST and easiest way to make granola bars! Plus, they're cheaper and healthier than the store bought kind!
Provided by Lauren's Latest
Categories Snack
Time 2h5m
Number Of Ingredients 7
Steps:
- In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium-high heat until it comes to a bubble. Reduce the heat and cook 2 minutes or until the sugar dissolves. (should take 1-2 minutes) Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients.
- Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly.
- Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Nutrition Facts : Carbohydrate 29 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 46 mg, Fiber 2 g, Sugar 16 g, Calories 176 kcal, ServingSize 1 serving
CHOCOLATE CHIP MARSHMALLOW SQUARES
Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 15m
Yield 1 9x9
Number Of Ingredients 5
Steps:
- On stovetop or in microwave melt first 3 ingredients.
- When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
HONEY CHIP GRANOLA BARS
I first tried these not-too-sweet bars at my mother-in-law's house. A marshmallow, honey and peanut butter mixture is delicious over crunchy cereal, oats and nuts. Be sure to let the bars cool a bit before pressing the mini chocolate chips on top or they'll melt. -RosAnna Troyer Millersburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the butter, oil and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat; stir in honey and peanut butter. , Combine the oats, cereal, cracker crumbs, coconut and peanuts. Add to the marshmallow mixture; mix well. Press into a greased 15x10x1-in. pan. Cool for 10-15 minutes. Sprinkle with chips and gently press into top. Cool completely. Cut into bars.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 63mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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