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Wednesday, February 29, 2012

Granola Bars


One of our big grocery expenses is Clif Bars for Daniel. He loves them.

We have been discussing alternative options for the bars and Daniel asked if I could make something similar. Since that conversation, I have been on the hunt for a good recipe.

Over the course of the last month I tried several different recipes. One had condensed milk {low fat} as a key ingredient. Another had peanut butter and honey as the sticky component. I have been experimenting with the bases and trying different flavors. 

Then I jumped off the wagon and tried Popcorn Balls with Dark Chocolate, Peanut Butter and Pretzels {it was a healthy snack with popcorn in lieu of oats}. Daniel was not amused {I thought they were delicious}. He emailed me to ask if I had lost my mind and why were their popcorn kernels that he might chip a tooth on in his granola bars???

I guess I got a bit distracted from the task at hand. I didn't think it was a big deal, but when the story of the popcorn balls was shared with both my family and his mom and sister, I learned that maybe I was a little off my rocker on this one.

So yesterday I returned to my senses and went back to the recipe that Daniel liked the most. It is simple and fairly healthy {high calorie, but CalorieCount.com gave it a B-}.


They taste great and I still plan on experimenting with the flavors some... after all, if you know me, you know I don't cook the same recipe very often.

Granola Bars {that are not Popcorn Balls}
Recipe adapted from A Recipe A Day

Ingredients
2 cups quick oats
1 cup old-fashioned oats
2 tbsp flaxseed
14 oz sweetened condensed milk {I used Eagle Brand, low fat}
1 cup dark chocolate chips
1 cup craisins

Directions
Heat oven to 350ºF.
 

Line a 11×7-inch pan with lightly-greased parchment paper. 

Mix all ingredients together in a bowl then spread into the prepared pan, evenly pressing into the corners and out to the sides.

Bake 20-25 minutes until the edges are golden brown {use slightly less time for chewier bars and slightly more time for crunchier bars}


Let bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars.


Let the bars cool completely and store in an airtight container.

Makes 8 bars. 

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