Simple Chewy Peanut Butter Raisin Granola Bars Food

EASY NO-BAKE GRANOLA BARS

Steps:

• Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
• Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
• Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
• In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir 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 close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it 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. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
• 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) to pack the mixture down as firmly and evenly as possible.
• Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
• Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

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.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

PEANUT BUTTER GRANOLA BARS

Steps:

• Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
• Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
• Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting 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.

CHEWY GRANOLA BARS

Steps:

• In a large bowl, mix together the oats, rice cereal, chocolate chips, coconut, sunflowers, peanuts, raisins, wheat germ, and sesame seeds.
• In a large microwave-safe bowl, combine the marshmallows, peanut butter, butter, corn syrup and vanilla.
• Microwave the marshmallow mixture at 70% power for 2-3 minutes, stirring often until well-blended.
• Quicky stir the dry ingredients in to the marshmallow mixture. You'll have to work quickly as the mix will get gooey fast.
• Spread into a greased 13-in. X 9-in. X 2-in. baking pan. To flatten the granola bars, I spray the BOTTOM of a second baking pan with cooking spray, nest this second pan on top of the pan with the mix and press down hard.
• Bake at 350 degrees F. for 15-20 minutes.
• Cool and cut into 24 bars.

PEANUT BUTTER AND HONEY CHEWY GRANOLA BARS

Steps:

• To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done.
• Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
• Remove from heat and stir in the remaining ingredients.
• Press into an 8x8 dish and let sit until firm.
• Cut into bars and wrap in plastic wrap.

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.