I have given you my granola bar recipe in the past and they work great for snacks or for breakfast. So when this recipe was recommended I just had to try it and wow, are they yummy!
Now, they bars are low in fat, travel well and hit the spot for a snack or lunch time dessert but they are by no means low in sugar and you will see what I mean when you read the recipe. There is a fair amount of honey in the bars, which is what binds them together. Not only will you love these but so will your kids/friends so be prepared to fight off the masses when you bring them in your lunch. Enjoy!!! For comments/questions email firstname.lastname@example.org
Chocolate Cherry Snack Bars
- 2 1/2 cups unsweetened puffed wheat cereal
- 3/4 cup old-fashioned rolled oats
- 1/2 cup dried cherries or dried cranberries, coarsely chopped
- 1/2 cup honey
- 1/2 teaspoon vanilla extract ( I used Beanilla which complimented the bars wonderfully)
- 1/8 teaspoon salt
- 1/2 cup mini semi sweet chocolate chips or finely chopped bittersweet chocolate
- Position a rack in lower third of oven and pre-heat to 300 degrees. Line an 8-inch-square pan with parchment paper not wax paper, letting it overhang on two opposite sides.
- Toss cereal, oats and dried cherries/cranberries in a large bowl.
- Combine honey, vanilla and salt in a small saucepan. Warm over medium heat, stirring, until the honey is more fluid and the salt is dissolved. Pour the honey mixture over the dry ingredients and fold until everything is moistened and sticky. Let cool for 5 minutes. Fold in chips until evenly distributed (tricky part, don’t put in while mixture is too hot or chocolate chips will melt but don’t wait to long or extremely sticky) . Scrape the mixture into the prepared pan and spread evenly with a fork or you can do what I did and spray your hands with Pam and press the mixture evenly into the bottom of the pan.
- Bake until the top is golden brown, about 30 minutes, be sure not to burn the honey! Run a knife along the unlined sides of the pan to detach the bars. Let cool in the pan on a wire rack to room temperature, about 1 hour. Use the ends of the parchment to lift the bars from the pan. Gently peel off the parchment. Use a heavy sharp knife to cut into 16 bars or squares.