The day is finally here!
No. I’m still pregnant.
I finally FINALLY figured out how to make granola bars.
I know it’s not rocket science, but truly, I’ve made batch after batch to find that it’s too crumbly and only works as cereal.
Which is cool and all, but I mean, I want a dang granola bar that I don’t have to unwrap.
So today is a big day. It’s a big day because I made it up by looking at four different recipes and looking at my notes of what went wrong on all the other attempts.
First of all. The secret to making a granola bar. Bread pans. It then doesn’t get too thin, is the perfect size for cutting and makes it so much easier for pressing.
Also, lining the pans. I never did this before. Today I used tinfoil because I was out of parchment paper. Worked just fine.
They are pretty versatile, but I love peanut butter so that’s what I used as my base. Instead of using peanut butter, you could use butter, by cutting the amount in half and upping the amount of brown sugar. But these ones are truly winners.
I mean, could this face be any more of an indication?
Best of all, all three of my kids could help me make them.
Here’s how to make it!
yields 12-14 bars, at approx. 200 calories a bar
2 cups rolled oats
1 cup rice crispies cereal
1 cup peanut butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup semi-sweet chocolate chips
In a medium bowl, mix the rolled oats, rice crispies and chocolate chips.
In a saucepan, melt the peanut butter, brown sugar and honey on medium to medium/low heat, stirring constantly, as the peanut butter will burn.
When the sugar is completely dissolved and the peanut butter is thin, stir into the dry ingredients.
Line two bread pans with parchment paper (or even tinfoil, being careful not to rip it) and divide the mixture among the two pans. Wet down a spoon or rubber spatula and press firmly. This is important. It needs to be super packed down.
Let rest for 30 minutes in either the fridge or on the counter.
Pull the granola bars out by the parchment paper and cut and store.