S'MORE GRANOLA BARS
Does anyone hate S'Mores? Here's a lunch-bag, picnic, hiking version of an all-time favorite. I found this in "The King Arthur Flour Baker's Companion"
Provided by Hey Jude
Categories Breakfast
Time 50m
Yield 9 bars
Number Of Ingredients 9
Steps:
- In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar and syrup, cooking until the sugar has dissolved; stir in the oats, flour, salt and graham cracker crumbs.
- Press slightly more than half of the mixture into a lightly greased 9x9-inch pan, let cool completely.
- Preheat oven to 350°.
- Sprinkle the chocolate chips evenly over the top, then top with the marshmallows; top with remaining crust mixture.
- Bake the bars for 15-20 minutes; remove from the oven and let them rest for 20 minutes, then cut into squares while still slightly warm.
Nutrition Facts : Calories 385.8, Fat 15.7, SaturatedFat 8.6, Cholesterol 20.4, Sodium 194.5, Carbohydrate 61, Fiber 3.6, Sugar 27.1, Protein 5
SMORES GRANOLA BITES
Steps:
- Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
- Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
- Mix the granola, graham cereal and toffee bits in a shallow dish.
- Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.
SMORES GRANOLA BITES
Make and share this Smores Granola Bites recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 45m
Yield 30 bites
Number Of Ingredients 7
Steps:
- Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
- Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
- Mix the granola, graham cereal and toffee bits in a shallow dish.
- Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.
Nutrition Facts : Calories 117.3, Fat 6.4, SaturatedFat 3, Sodium 44.2, Carbohydrate 15.6, Fiber 1.6, Sugar 11.1, Protein 1.8
S'MORES GRANOLA
This dessert granola tastes just like the campfire treat. It's great eaten on its own, by the handful.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 5 cups
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 25 to 30 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
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- Preheat oven to 350 degrees. Line a sheet pan with a silicone baking mat, or spray with nonstick spray.
- Place butter and honey in a small saucepan. Over medium heat, warm the mixture just until the butter melts, stirring frequently. Remove from the heat and add the vanilla. Set aside for 10 minutes to cool.
- Spray a spatula with nonstick spray. Pour the cooled mixture over the oat/brown sugar mixture. Fold until the dry ingredients are moistened. Spread on the prepared pan.
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S'MORES DESSERT GRANOLA - SARA HAAS, RDN, LDN
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- Preheat oven to 300’F and line a large, rimmed baking sheet with parchment paper. (I like to use my jelly roll pan.)
- Take ½ cup of oats and ¼ cup nuts and pulse for a few seconds in a small food processor, until almost a flour consistency. Transfer to a large mixing bowl then add the remaining oats along with the nuts and salt and stir to combine.
- Heat the vanilla, oil and honey in a microwave-safe measuring cup for 30 seconds at medium heat. Stir then pour over the dry ingredients. Stir to combine, making sure oat mixture is well coated. Add the egg white and stir again to combine.
- Spread the oat mixture onto a baking sheet in an even layer and bake about 25-30 minutes or until golden, rotating pan once halfway through baking time.
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- Place the dates, water, maple syrup, chia seeds, and salt into the bowl of your food processor. Let it all soak for 5 minutes, then process until fairly smooth (it’s OK to have some pieces of dates remaining, but you don’t want any big chunks).
- Toast oats over medium heat in a heavy bottomed skillet until golden brown, about 5 minutes. Stir frequently to ensure even toasting and prevent them from burning.
- In a medium mixing bowl, add the oats, graham crackers, marshmallows, dark chocolate and the date mixture. Mix well with a spoon until all the dry ingredients are completely covered in the date mixture.
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- Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, stirring once and making sure they don't burn.
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Reviews 61Estimated Reading Time 5 mins
- Add graham crackers and brown sugar to a large food processor. Pulse until the graham crackers have become a fine crumb. Add 2 tablespoons of oil and run the food processor for about 4 minutes. Stir. Add the rest of the oil and process for an additional 4-6 minutes, stirring and letting the processor rest after about 3 minutes. (If your processor gets too hot during a long run, let it sit for a minute.)
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- In another bowl, toss together the Rice Krispies, graham cracker crumbs and oats. Pour this mixture into the melted marshmallows and butter. Stir until thoroughly combined.
- Let the mix start to cool. Then gently fold in the remaining mini marshmallows and the chocolate chips.
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