Chocolate Dipped Granola Bars Food

HOMEMADE CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Line an 8x8 baking dish with parchment paper so that it hangs over the edges.
• *Optional - spread oats on a baking sheet in a single layer and toast in the oven for 7-10 minutes shaking the pan occasionally until just starting to turn golden brown. Remove from the oven and let cool a few minutes.
• Transfer the cooled oats to a large bowl and add the dried fruit, nuts, cacao powder and salt, stir to mix.
• In a medium bowl, whisk together the applesauce, maple syrup and vanilla until smooth.
• Fold in the chia seeds and cacao nibs if using until combined.
• Spread the mixture evenly into the prepared baking dish, pressing into the corners and flattening the top.
• Bake for 30 minutes, remove from oven and place on a rack to cool for 10-15 minutes.
• Remove the bars from the dish by lifting the edges of the parchment paper up and place directly on the rack until cooled completely.
• Cut into 8 pieces and store wrapped tightly or in an air tight container. Bars will keep at room temperature for about 5 days or up to 2 weeks in the refrigerator.

GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat.
• Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky.
• Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they're still warm if that's easier.
• Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.