Dark Chocolate Chip Granola Bars
I’ve been wanting to make granola bars in what seems like forever! But I finally found a recipe that I liked and wanted to try. I really have to look at the ingredients in order for me to decide if I’m going to make it. I’m not crazy about nuts (I prefer them on their own) and it’s not uncommon to see many granola recipes with a variety of nuts included. I wanted something that the kids would enjoy and not find things to pick out or require too much effort on their part. When I came across this awesome recipe from a lovely little blog called Lauren’s Latest, I knew I had found “it”. Lauren’s recipe was adapted from Rachel Ray, and I adapted her version with what I had available.
I decided to make these after I lost my natural light, but I knew there would be nothing left after they were ready, so I went ahead and took photographs anyway. I’ve made these granola bars twice and only a few make it to daylight.
|Dark Chocolate Chip Granola Bars, No-Bake||
- 3 Tbsp Butter
- 3 Tbsp Cinnamon Creamed Honey (Or plain honey)
- 1 Tbsp Agave Nectar
- 1/3 Cup Brown Sugar
- 2 Cups Quick Oats
- 1 Cup Puffed Rice Cereal (like Rice Krispies)
- 1 Tsp Vanilla
- 1/2 Cup Dark Chocolate Chips (or milk chocolate)
- In a medium bowl, add cereal and oats. Stir to combine and set aside.
- In a small saucepan, melt butter, honey, agave, and sugar over medium heat just to a boil. Stir to combine. Reduce heat and remove after about 2-3 minutes.
- Add vanilla and stir
- Pour into cereal and oats, mix well to incorporate
- Transfer into a rimmed tray (12X8 inch and about an inch deep)
- Press firmly in order for the oats to cover the entire surface evenly
- Sprinkle with chocolate chips and gently, press down
- Allow to cool for a few minutes in the fridge (or an hour at room temperature)
- When firm, cut into bars.
Press firmly into the tray to prevent the bars from falling apart. Try to achieve about 3/4 inch thickness. I put mine in the fridge for about 20 minutes before serving.
Rice Krispies and Quick Oats. These two ingredients were united for the first time in my house. I never had to buy Rice Krispies prior to this recipe. I even allowed my son to listen to them “snap, crackle and pop” like the commercials I used to see as a child. Embrace the Rice Krispie experience!
I chose to use the Cinnamon Creamed Honey that I bought from the Farmer’s Market over the plain honey. The jar was unopened. How could that be!!!??? When I tasted it at the market, it was splendid! I envisioned myself having it on toast with a cup of tea! I suppose I also wanted to add a very special flavour to the granola bars too. It worked out very well!
I didn’t allow it to remain at a boil, I just wanted to make sure everything was combined well before I removed it from the heat.
Muscle up for this part. The liquid firms up rather quickly and you have to make sure that everything is thoroughly combined.
Press firmly to ensure the mixture is packed tightly. This helps to keep the bars from crumbling. I waited for it to cool for about 10 minutes (you should probably wait a little bit longer – an hour or so)
I flipped everything onto a parchment lined cutting board. I sprinkled the chocolate chips then pressed them down. Whats funny is – they started to melt I then used a pizza wheel (genius) and a knife to separate into bars. The kids were by my feet almost the entire time just waiting to get their hands on a piece. They had some crumbled bits, but got the real deal after it came out of the fridge for about 20 minutes or so. You know, to a child that’s like “forever”.
My kids loved these little bars! Okay, so did I. We all had them with a glass of milk. A sweet treat to bring the family together.
Picky eater APPROVED!