Chewy Granola Bars
User Reviews
4.7
Chewy Granola Bars
Description
The recipe begins by combining oats and rice cereal for a mix of textures. A mixture of butter, honey, and brown sugar is heated to melt and combine, then simmered briefly to slightly thicken. After stirring in vanilla, this syrup coats the dry ingredients evenly. Pressing the mixture firmly into the pan is crucial to prevent crumbly bars after cooling.
The mini chocolate chips sprinkled on top gently melt into the warm bars, adding sweetness and a soft chocolate layer. Once cooled, the bars hold together with a chewy and slightly sticky texture balanced by crispness from the cereals.
These bars make a suitable snack or portable breakfast element. They can be cut into squares and stored at room temperature. Because the recipe is small batch, using a slightly smaller pan or packing mixture into a smaller area helps maintain bar thickness.
Using quick oats is important as they integrate better without making the bars crumbly. Toasting oats beforehand can deepen flavor and add a subtle nutty note.
Ingredients
- 4 tablespoons butter
- ¼ cup honey
- ¼ cup light brown sugar packed
- 2 cups oats quick cooking
- 1 cup Rice Krispies cereal
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
- In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
- Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
- Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.
Notes
- Use quick-cooking oats only; rolled oats may cause crumbliness unless briefly processed.
- Press mixture firmly into the pan to ensure bars hold together upon cooling.
- To toast oats for enhanced flavor, bake at 350°F for 4-7 minutes and cool before use.
- If an 8x12 or similar pan is used instead of 9x11 inches, the bars will be thicker and chewier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 bars
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 180kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 60mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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