Saturday, March 6, 2010

Granola bars, sort of

I was on a granola bar kick for a while, because I needed healthy, portable snacks. I wanted to mix things up by adding some (dairy free) chocolate chips, so I looked up recipes and came across a few. Don't laugh, but I used a combination of Rachel Ray's "No Bake Chewy Granola Bar" recipe and some other food blogger recipes. Rachel's recipe calls for rice crispy cereal. I used a gluten free, brown rice cereal instead. I used 1/4 cup brown sugar instead of 1/2 (I used extra honey). I also added peanuts to make up for the other ingredients I was missing. I didn't have raisins or granola, so my bars fell apart a little, but were still the perfect combination of salty and sweet.


4 tablespoons (1/2 stick) unsalted butter (I used Earth Balance)
1/2 cup packed light brown sugar
1/4 cup honey
2 cups granola,
1 cup rice cereal
1/2 cup raisins
1/2 cup thin pretzel sticks
1/2 cup semisweet chocolate chips
1/4 cup peanuts


1. In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
2. Add the granola, rice cereal, raisins and pretzels to the saucepan and fold the ingredients to evenly coat with the sauce. Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into 2 1/4-by 3-inch bars.


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