Chewy S'mores Granola Bars

In my quest to replace processed snack foods with homemade/healthier versions, I was excited to find this granola bar recipe at My Recipe Magic.  I adapted the recipe slightly and came up with these delicious granola bars that my kids gobbled right up.  You could definitely leave out the chocolate chips (and I suppose even the marshmallows) for a healthier treat.  I doubled this recipe and it filled a 9x13 pan.

Chewy S'mores Granola Bars

 

• 1/4 cup butter (I substituted coconut oil.)
• 1/4 cup honey
• 1/3 cup packed brown sugar (These were plenty sweet so next time I might even half this.)
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 teaspoon vanilla
• 1/2 cup mini marshmallows
• 2 tablespoons mini chocolate chips (I used regular.)

1. In a large bowl, stir oats, rice cereal, and mini marshmallows together. Set aside.
2. In a small pot, melt butter (or coconut oil), honey, and brown sugar together over medium high heat until it comes to a boil.
3. Reduce the heat and cook 3 minutes. Pour in vanilla and stir.
4. Pour over dry ingredients and mix well to coat.
5. Pour into an 8x8 baking dish (or 9x13 if doubling), lined with wax paper and lightly greased. Cover with another sheet of wax paper and press down really well, just like you're making Rice Krispie treats.
6. Sprinkle with mini chocolate chips and press down lightly.
7. Let cool to room temperature for two hours or until the chocolate chips are set before cutting into bars.

Granola Bites

I made these for a snack for the kids the other day and they were a hit!  They were also super easy and quick which means I'll be making them again!  We actually tried baking some of these and decided we preferred them unbaked, cold out of the refrigerator.  This recipe comes from Mel's Kitchen Cafe.

Granola Bites

• 2 cups quick oats
• 1 cup crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips (I used regular-sized.)
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheet.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Chewy Granola Bars

These granola bars are quick and easy and make a great after school snack.  I left off the chocolate chips (shocker, I know!) but they would have been delicious either way.  I also doubled the recipe and it filled a large cookie sheet perfectly.  The next time I make these I will probably use half as much brown sugar or leave it out all together... they were quite sweet and I think they'd still be good (and healthier) with the sugar adjusted.... I will have to play around with it next time.  This recipe came from here. 

Chewy Granola Bars

• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Lightly coat a 9X11-inch pan with cooking spray and set aside. Or double the recipe and use a large jelly roll pan.
2. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
3. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Using a piece of wax paper, press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars.
4. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Blondies (Applebees Knock-Off)

I think it's pretty apparent that I do a lot more baking than I do cooking.  And I love sweets... definitely a weakness of mine.  I sure wish I was more like my husband who rarely even craves them.  Anyway, these blond brownies are chewy goodness.  And add a scoop of vanilla ice cream on top... divine.  The recipe comes from Mels Kitchen Cafe.

Blondies (Applebees Knock-Off)

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 10 tablespoons butter
• 2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3/4 cup semisweet or milk chocolate chips (I also added white chocolate chips.)
• 3/4 cup chopped walnuts or pecans (I always omit nuts.)

1. Preheat the oven to 350 degrees. Line a 9X13-inch pan with foil and lightly grease with cooking spray.
2. In a medium microwave-safe bowl, melt the butter. Add the brown sugar and mix well. Add the eggs and vanilla and mix. Add the flour, baking powder, salt and baking soda and blend until combined.
3. Spread the batter in the prepared pan. Sprinkle the chocolate chips and nuts over the batter. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Looking at this picture makes me want to make these again right now!  These were so good...especially cold right out of the fridge.  My friend Carrie just gave up sugar for an entire month.  I really don't know if I could ever do it...  I like things like this too much.

Cheesecake Stuffed Chocolate Chip Cookie Bars

Chocolate Chip Cookie Layer:
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips 

Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.

For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not over-mix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer.

For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.

Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It’s ok if there are small spaces; the entire top doesn’t need to be completely covered just make sure it is mostly covered with cookie dough.

Bake the bars for 30-35 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Granola Bars

I got this recipe from my friend Ruby years ago.  These are a little more like a crunchy cookie than a chewy granola bar but definitely healthier for you than the average cookie.  My boys love these and have been asking for them for breakfast, lunch and dinner!

Granola Bars

Cream for 2 minutes:

1 cup brown sugar (I substituted coconut sugar.)
1/2 cup butter (Could also substitute coconut oil here.)

Add and mix:

2 T honey
1/2 cup peanut butter
1/2 tsp vanilla
1 egg

Add and then mix quickly:

1 1/3 cup wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1 1/2 cup old fashioned rolled oats
1/2 cup coconut

Fold in by hand:

1/2 cup craisins or raisins
1/2 cup sliced almond (With nut allergies here, these have to be omitted.)
1 1/2 cup Rice Krispies
1/2 cup chocolate chips

Press mixture into greased cookie sheet.  (Large jelly roll pan works great.) Bake at 350 for about 20-22 minutes. Cool and then cut into strips.