A few days ago, I pinned this photo of chewy granola bars
I was eager to try them because my kids love having granola bars to grab-and-go, but I cringe at the amount of refined sugar and preservatives in the store-bought bars.
So I followed the directions and made the basic bars. Here they are, stacked up and ready to bag.
I only managed to cut mine into 16 bars, not 18. and mine weren’t as neatly cut as the pinned photo. I guess practice makes perfect. Fortunately, my family liked them so much, it only took a couple days before they were ready for me to practice making them again. This time, I made two batches…
For the second batch, I adapted the original recipe to make a larger recipe and make them more like the sweet and salty bars my family also adores.
Homemade Sweet & Salty Bars
1 package Reese’s peanut butter chips (you could use white chocolate chips, or half peanut butter and half butterscotch chips)
6 tablespoons butter
1/3 corn syrup
1/3 cup honey
2/3 cup brown sugar
3 cups granola
1 1/2 cups crisp rice cereal
1/2 cup cashew pieces (you could use peanuts or almonds)
Place parchment paper in 9×12 pan and sprinkle chips evenly on bottom. Place in 350 oven for 2 minutes; remove and smear chips in an even layer on bottom of pan; set aside.
In 3-quart heavy saucepan, combine butter, corn syrup and honey; when melted add brown sugar and heat to boiling over medium-high heat. Reduce heat to medium and continue stirring until brown sugar is completely dissolved, about 2 minutes. Add cereal and nuts; stir to coat. Pour into pan and spread evenly, press firmly with spatula and rerigerate for 15 minutes or until firm; cut into bars.
The third batch was “rocky road” with mini marshmallows and chocolate chips; the only change I made to the original recipe was to place the chips and marshmallows on the bottom of the pan instead of trying to sprinkle and press them into the top.