Wednesday, September 21, 2011

Chocolate Chunk Toffee Granola Bars

I'm not sure if anyone else feels this way, but in the last two years, my life's mission has been to make enough food to fatten feed my husband.  Unlike the average American, he needs MORE food and calories, especially with training for a marathon this fall.  But he doesn't love desserts (like I do) and I don't like to keep processed foods in the house, so I'm always looking for an extra snack or small meal I can make.  Protein shakes, trail mix, homemade Lara bars, homemade crackers, bread....I like to have something that I can throw in his lunch or he can have after a workout.  This week, it's granola bars.

A few of these granola bars found their way into my lunch as well.  For research purposes, obviously.  These granola bars are crunchy with a great taste but aren't overly sweet like some store-bought brands. I found mine were a little crumbly (although I didn't really mind) so I might add an extra tablespoon of melted butter next time to hold them together better.  Next time, I also might double the recipe and bake it in a 9x13 baking dish because we he does go through them quickly.

Chocolate Chunk Toffee Granola Bars
Taken from: Oh She Glows
Makes 8ish bars (depending on the size)
  • 1 1/2 cups oats
  • 1/4 cup whole grain spelt  or white whole wheat flour
  • 2 tbsp chia seeds (I used 2 tbsp flax seed instead)
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 cup walnuts, chopped
  • 1/2 cup brown rice syrup (or honey or maple syrup -- I used honey)
  • 2 tbsp butter (add 1 extra tbsp of melted butter if mixture seems dry)
  • 1/4 cup packed brown sugar
  • 1/4 cup all natural peanut butter or any other nut butter
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chunks or chips
  1. Preheat oven to 350F and line an 8-inch pan with a large piece of parchment paper (that covers the sides completely), so the bars do not stick to pan.
  2. In a large bowl, stir together the dry ingredients (oats, flour, chia seeds, cinnamon, salt, walnuts).
  3. In a microwavable bowl, stir together the brown rice syrup, butter, brown sugar, and peanut butter. Microwave on high for 45 seconds. Alternatively you can heat this on the stovetop.
  4. Pour wet mixture onto dry and stir well. The mixture will be very tough to stir (it’s a thick dough!) so don’t be alarmed. Allow the dough to cool a bit before mixing in the chocolate (otherwise, if you add in the chocolate too soon, it will melt, and it’s best chunky).
  5. Scoop into prepared pan and with a wet spoon spread out the mixture. The dough will be very thick and sticky. I dipped a pastry roller into water and rolled it out. Try to get it as even as possible!
  6. Bake for 30-32 minutes at 350F. Allow to cool in the pan, on a cooling rack, for at least 15 minutes. Remove carefully from pan and allow to cool on the rack for another 20-30 minutes. If you cut the bars before completely cooling, they will crack, so it’s a good idea to wait as they will firm up.

1 comment:

  1. Hi Anne,
    Lisa passed alone your blog to me. It's recipe heaven! And I will be making these very soon... my kids will love them.
    (from church... I *think* we have met... please forgive me. I know my husband knows you. Anyway, I'll ask Lisa to connect us at church.)