Chewy Granola Bars
For a satisfying snack that's both soft and crispy, try this recipe. These bars are a tempting, nutritious treat.—Virgina M Krites, Cridersville, Ohio
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups quick-cooking oats
- 1-1/4 cups Rice Krispies
- 1 cup chopped nuts
- Optional: Raisins or semisweet chocolate chips (1 cup each)
Reviews
How well do these hold up ?? I need bars everyday for lunches
instead of 1cup nuts, I used 1/2 c. dried cranberries, and 1/2 cup coconut flakes. Delicious!It comes in at 4 points for all of you weight watchers friends. : )
I made these today and the only thing I changed was I used half a cup of Old Fashion Oatmeal and 1 Cup of Quick Oats instead of all Quick Oats. Very Good! I will make them again. These were done baking at 25 minutes, don't over bake them. Some of my edges were a little too browned for my liking. My husband came home and ate 4 bars in a row. He loved them too. I used chopped pecans with Golden Raisins. Next time I will try Chocolate Chips. So Yummy!
Just made these, and they are super yummy. Made as written with these changes: Used old fashioned oats, added 1/4 cup peanut butter, cut down cinnamon to 1/2 ts, and used 1/2 cup mini chocolate chips, 1/4 cup Craisins, and 3/4 cup chopped walnuts. Didn't have rice cereal so used Honey Bunches of Oats instead. Cooked for 25 minutes but I think next time I'll cook for about 20 minutes instead. Very flexible recipe. p.s. I used a spatula to smoosh these down about halfway through cooking time. When cool, they cut very cleanly - very little crumbling.
very yummy! I want to tweek the recipe a little to make mine more granola-y and a little less like a cookie, but it is delicious!
These are a HIT each time I make them. I make them wheat free by substituting spelt flour. I also sub out 1/2 the total sugar (brown and white) with coconut sugar to make them more low-glycemic while preserving the depth from the brown sugar. I've tried to use 100% coconut sugar and they come out hard. The brown sugar and honey ensure the end product is chewy. I process walnuts to a fine meal so as to hide them from my picky eater. :)
These are amazing, Absolutely perfect cookie bar!Love the original recipe, but my family loves a little variation: substitute the honey for peanut butter (or more to taste) omit the cinnamon, use 1 cup of sea salt roasted peanuts for nuts and 3/4 cup of chocolate chips = peanut butter chocolate crunchy goodness!! I make them at least once a week, put it in my kids lunch box with a thermos full of ice cold skim milk, even the hubby takes one for work and a few to share with his coworkers and I send some to my neighbor for helping with carpool in the morning!
Delicious!
This is a lot of sugar and carbs to be considered a good diabetic choice! I used 1/2 c brown sugar and 1/2 c Splenda and it probably could be reduced more and still taste sweet enough, especially with the additions of raisins or prunes. I added 1/4 c ground flax for additional fiber. These are super good, don't overbake or they get crumbly. 18 min with light browning on top gives perfect chewy-crispy balance.
I make these all the time. The best and easest by far.