Cocoagranolabars Recipes

HOMEMADE CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Line an 8x8 baking dish with parchment paper so that it hangs over the edges.
• *Optional - spread oats on a baking sheet in a single layer and toast in the oven for 7-10 minutes shaking the pan occasionally until just starting to turn golden brown. Remove from the oven and let cool a few minutes.
• Transfer the cooled oats to a large bowl and add the dried fruit, nuts, cacao powder and salt, stir to mix.
• In a medium bowl, whisk together the applesauce, maple syrup and vanilla until smooth.
• Fold in the chia seeds and cacao nibs if using until combined.
• Spread the mixture evenly into the prepared baking dish, pressing into the corners and flattening the top.
• Bake for 30 minutes, remove from oven and place on a rack to cool for 10-15 minutes.
• Remove the bars from the dish by lifting the edges of the parchment paper up and place directly on the rack until cooled completely.
• Cut into 8 pieces and store wrapped tightly or in an air tight container. Bars will keep at room temperature for about 5 days or up to 2 weeks in the refrigerator.

GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
• Spread the oats and coconut evenly across a baking sheet.
• Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
• Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
• Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.

COCOA GRANOLA BARS

Steps:

• Combine cereal, oats,raisins and white chocolate chips in a big bowl.
• Warm honey, brown sugar, and light corn syrup in a saucepan on the stove top, stirring to combine.
• Add peanut butter and vanilla and stir to combine then take off heat.
• Pour mixture over cereal mixture and mix well.
• Press into a 9 x 13 ungreased pan.
• Be sure to press hard into pan all over so they don't fall apart.
• Put in refrigerator for an hour to cool which makes them easier to cut.
• Cut into 15 bars and enjoy.
• You may also wrap in wax paper and freeze.

COCONUT GRANOLA BARS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
• Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
• Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.