Peanut Raisin Granola Bars Food

GRANOLA BARS

Steps:

• Melt 2 tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

SIMPLE, CHEWY PEANUT BUTTER RAISIN GRANOLA BARS

Steps:

• In a large bowl, combine cereal, oats and raisins (or other fruit). Set aside.
• In a small pan, mix brown sugar and corn syrup. Heat and stir until boiling.
• Remove brown sugar mixture from heat and stir in peanut butter and vanilla.
• Pour brown sugar/peanut butter mixture over the cereal mixture and stir to mix well (until everything appears to be coated in the peanut butter mixture).
• Spray a 9x13 inch glass baking dish with cooking spray and press the mixture firmly into it.
• Cool and cut into 16 bars. Store in an airtight container.

GRANOLA BARS

Steps:

• Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
• Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
• In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

PEANUT-RAISIN GRANOLA BARS

Steps:

• Preheat the oven to 325*F. Line a 15x10-inch rimmed baking sheet with foil and coat with cooking spray.
• Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.

PEANUT BUTTER GRANOLA BARS

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
• In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
• Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
• *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

CINNAMON-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.), Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with vegetable spray.
• Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl.
• Combine until well mixed.
• In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth.
• Pour over dry ingredients and stir to combine.
• Press into prepared pan and bake for 15-20 minutes or until browned.
• Let cool completely before cutting into bars.

EASY OATMEAL RAISIN GRANOLA BARS

Steps:

• Mix well and press into a greased 9 x 13 pan.
• Bake at 325 for 18-22 minutes
• Use the bottom of a glass cup to press down again after they are done cooking.
• Slice and keep in the freezer or fridge to stay fresh.
• Makes 18 bars. Enjoy!