Monday, October 17, 2011
I've needed a good granola bar recipe for some time. Since we've given up processed food, I've been on my own for quick, on-the-go snacks for the girls. I've tried a few baked granola bar recipes, but they all seemed to end in a dry, crumbly mess.
So when I ran across this no-bake recipe from Judicial Peach, I was hopeful. And it turned out great. I used my own granola recipe, and adjusted the gluey mixture until I found one I liked...more pb, less honey.
The ratio to remember is about 3 cups of dry ingredients to 1 cup gluey ingredients. I tried the peanut butter/honey combo for glue initially and it is quite tasty. But I'm now addicted to almond butter/honey. I'm in some serious love with almond butter.
4 cups granola (without the dried fruit added at the end)
1 cup raisins
3/4 cup chocolate chips
1/4 tsp Kosher salt
1 1/4 cups natural almond butter (or peanut butter)**
3/4 cup honey
Put the chocolate chips in the freezer for a few minutes. (This will prevent melting later...although they certainly aren't bad with the chocolate melted throughout).
Mix the granola, raisins and salt together in a large bowl.
Mix the almond butter and honey together in a small pan over low heat until melted and smooth. This doesn't take long, 3-4 minutes. Don't burn it. It does not smell nice and it's not fun to clean the pan.
Add the honey mixture to the granola mixture and mix thoroughly.
Stir in the chocolate chips.
Line a 9"x13" pan with plastic wrap, and press the granola mixture into the pan.
Refrigerate for 2 hours.
Lift the granola bars out by the plastic wrap and cut into squares or rectangles.
Enjoy, and keep refrigerated in an airtight container.
**NOTE: I use all natural peanut butter and almond butter, meaning all it contains is mashed nuts and salt. Peanut butters such as Jiffy or Skippy have added oil, which may affect the way the granola bars hold together. It may be okay, but I haven't tried it.