GHIRARDELLI CARAMEL GRANOLA BARS
These oat and almond granola bars with caramel chips are drizzled with even more caramel for a delicious treat with tea or coffee.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h11m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
- In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
- Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
- Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
- Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
- Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 25.1 g, Cholesterol 9 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 74.6 mg, Sugar 10.6 g
GHIRARDELLI NO-BAKE FUDGE BAR
A chocolate cookie-crumb crust is topped with a creamy layer of chocolate, sprinkled with mini chocolate chips, then chilled for an easy, elegant dessert.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 3h15m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
- For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
- Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
- Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 17.5 g, Cholesterol 29.7 mg, Fat 19.2 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 10.9 g, Sodium 91.1 mg, Sugar 11.4 g
GHIRARDELLI CARAMEL GRANOLA BARS
These oat and almond granola bars with caramel chips are drizzled with even more caramel for a delicious treat with tea or coffee.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h11m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
- In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
- Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
- Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
- Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
- Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 25.1 g, Cholesterol 9 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 74.6 mg, Sugar 10.6 g
GHIRARDELLI CARAMEL GRANOLA BARS
These oat and almond granola bars with caramel chips are drizzled with even more caramel for a delicious treat with tea or coffee.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h11m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
- In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
- Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
- Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
- Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
- Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 25.1 g, Cholesterol 9 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 74.6 mg, Sugar 10.6 g
GHIRARDELLI CARAMEL GRANOLA BARS
These oat and almond granola bars with caramel chips are drizzled with even more caramel for a delicious treat with tea or coffee.
Provided by Ghirardelli
Categories Ghirardelli®
Time 1h11m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
- In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
- Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
- Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
- Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
- Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 25.1 g, Cholesterol 9 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 74.6 mg, Sugar 10.6 g
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- In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
- Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
- Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
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