Chocolate Dipped Chewy Granola Bars Recipes

GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat.
• Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky.
• Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they're still warm if that's easier.
• Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

CHOCOLATE-DIPPED CHEWY GRANOLA BARS

Steps:

• In a large bowl, combine Honey Bunches of Oats® Honey Roasted (1 cup) Chocolate (200 gram) Old Fashioned Rolled Oats (3/4 cup), Dried Cranberries (2/3 cup), Unsweetened Coconut Flakes (1/2 cup), Medium Grind Bulgur Wheat (1/3 cup), Sunflower Kernels (1/4 cup) and Pumpkin Seeds (1/4 cup). Combine Honey (1/2 cup) and Vanilla Extract (1 teaspoon) in a small sauce pan and bring to a boil over medium-high heat. Boil, stirring frequently for five minutes.
• Quickly stir hot honey into dry ingredients until well incorporated, then line an 11x7 inch rimmed baking sheet with parchment paper (or whatever sized dish you have!) Press granola mixture into pan, using the bottom of a clean cup to really pack it tightly. Set in refrigerator or freezer for 10 to 20 minutes to cool and harden.
• Melt Dark Chocolate (200 gram) in microwave or using the double boiler method. Get your granola and cut it into eight big or twelve smaller rectangles. Transfer chocolate to a shallow dish or plate. Dip the granola bars so that the top is covered with chocolate and the bottom is naked. Set on parchment paper and refrigerate a few minutes to harden.