Chocolate Chip Granola Bar Food

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.

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
• Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
• Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
• Preheat the oven to 325 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
• Mix oil, honey and vanilla in a large bowl.
• Add cooled oats, chocolate chips and nuts (if using) and mix well. (Note: If the oats are still warm at all, the chocolate chips will melt.).
• Line a 9x13 baking dish with parchment paper and mist with oil.
• Spread the mixture evenly onto the parchment.
• Lay a sheet of waxed paper over the mixture and press to compact. (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.).
• Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish.
• Bake for 20 minutes.
• Cool completely and lift parchment from the dish.
• Cut into 16 bars.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• Cream together the sugars and butter until fluffy.
• Add the honey, vanilla, egg and mix well.
• Blend in the flour, cinnamon, baking soda, and salt.
• Stir in the remaining ingredients.
• Press the mixture into a greased 9x13 inch pan.
• Bake at 350 degrees for 20-25 minutes.
• Cool completely before cutting into bars.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350.
• Beat first 5 ingredients until well blended.
• Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
• Stir in chocolate chips.
• Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
• Bake 12-15 minutes. Cool completely and slice into bars.