Granola And Georgia Pecan Grabbers Food

REBECCA'S TROPICAL GRANOLA GRABBERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
• Blend granola in a food processor until finely ground. Set aside in a bowl.
• Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
• Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
• Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
• Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

SEEDED PECAN GRANOLA

Steps:

• Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
• In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
• In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
• Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

BANOFFEE PECAN GRANOLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss together the oats, banana chips, pecan halves and flaked sea salt in an oven tray. Stir through the melted unsalted butter. Warm the dulche de leche in the microwave for 1 min or until melted, drizzle over the granola and bake for 35-40 mins or until golden brown, stirring halfway. Leave to cool completely, then toss with the dark chocolate chips. Serve this this granola with ice cream as a dessert. Store for up to six weeks in an airtight glass jar.

GRANOLA AND GEORGIA PECAN GRABBERS

Steps:

• Melt butter in medium saucepan over low heat. Add marshmallows, stirring occasionally until melted. Remove from heat and stir in granola and pecans, mixing well.
• Transfer mixture to lightly buttered 9x5 loaf pan. Press firmly and evenly into pan and set aside to cool.
• Invert pan to remove block of granola. Cut lengthwisen half, then crosswise into 8 bars. Serve as is, or insert extra long toothpicks as handles and dip in chocolate.
• Chocolate Dip: Use 4oz semisweet chocolate, melted, to cover all 16 pieces.