Chocolate Chip Granola Bars Food

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.

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.

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.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• 1. Preheat oven to 325 F.
• 2. Combine the first 6 ingredients in a bowl.3. In a separate bowl, whisk together the remaining ingredients.4. Pour the wet ingredients over the oat mixture and stir to combine.5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.6. Bake for 40 minutes.7. Allow to cool completely then cut into 3 x 1 inch bars.*** You can substitute raisins or other dried fruit for the chocolate chips.** Individually wrapped, the bars will remain fresh for several weeks.

COCONUT CHOCOLATE CHIP GRANOLA BARS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Prep a rimmed baking sheet with a non-stick cooking spray(I prefer to use a misto which I just fill with oil). For this recipe you only need to spray half the pan.
• Add oil, honey, sugar and salt to a medium sized pot on the stove and warm over low to medium low heat until melted.
• While the ingredients on the stove are warming combine the rolled oats, coconut and cereal in a large bowl. Have chocolate chips ready.
• When the ingredients on the stove have melted stir together until the sugar is dissolved then increase the heat to medium or medium high heat and cook until 260℉. Once 260℉ remove from the heat and add the vanilla. The hot mixture will bubble up so stand back! Stir together then pour over the oat mixture.
• Stir together until everything is evenly coated then pour onto the prepared side of the baking pan. Spread out in 1/3 of the pan and sprinkle with chocolate chips as desired. Then take a soft spatula and firmly press down until the granola bars are tightly packed and smooth on top making sure they don't take up more than 1/3 of the baking sheet or they will be too thin.
• Place in the fridge and chill for 1 hour or until chilled all the way through. To remove from the pan simple turn upside down and press on the underside of the pan. The granola bars should come away easily. Cut into small granola bars and store in an airtight container in a cool, dry location.

HONEY-SWEETENED ALMOND CHOCOLATE CHIP GRANOLA BARS

Steps:

• Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.
• In a 2-cup liquid measuring cup, measure out the nut butter. Top with 1/2 cup honey and the vanilla extract. Whisk 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 cool before you pour it into the dry mixture (the chocolate chips 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. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
• 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), covered in a small piece of parchment paper (see photo), to pack the mixture down as firmly and evenly as possible.
• Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• In a large bowl, combine the first seven ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until edges are golden brown. Cool on a wire rack, Use a knife to cut into squares or cookie cutters to cut into shapes. Tint frosting if desired; frost bars. Store in an airtight container or wrap bars individually in foil or waxed paper.