Chocolate & Granola Squares

Kitty FloridoMay 25, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Earlier this year I started to make my own Granola (Helga can tell you how good it really is!), and it was only a natural progression until I started to make Granola Squares. I looked left and right for different recipes, but most of the recipes I could find all asked for all everything but prepared granola. I finally found this recipe at Lauren’s Latest which is an adaptation of a recipe from Rachael Ray. The original recipe has raisins and thin pretzel sticks – not my favorite ingredients for my precious bars/squares!

So, following the directions from Lauren’s version of the recipe, I just twisted things a bit by splitting all the honey that the recipe calls for, for half honey half light corn syrup. The secret to this recipe is to let the melted mixture to cook as directed and make the granola mix thick enough and really pack it tight enough so they don’t fall apart. Also, helps to stick them in the fridge (before cutting) for 20 minutes and that should help keep them together. If they still fall apart, next time cut the butter to 3 tablespoons.

The recipe as is came out fantastic! I cut them into 1½ inch squares and those are just the perfect size for either a quick on the run breakfast or a snack for those long afternoons when you know you won’t have dinner until later that mind.

Kitty

Chocolate & Granola Squares

From Lauren’s Latest
Yield: 10-12 squares

Ingredients:
⅓ cup light brown sugar
2 tablespoons of honey
2 tablespoons of light corn syrup
4 tablespoons unsalted butter
2 cups homemade granola
1 cup crispy rice cereal
½ teaspoon vanilla extract
3 tablespoons mini chocolate chips

Directions:

Lightly grease an 8-inch square baking pan; set aside.
In a large bowl, stir the granola and rice cereal together; set aside.
In a small saucepan, melt the brown sugar, honey, light corn syrup and butter together over medium-high heat until it begins to bubble. Reduce the heat to low and cook for 2 minutes. Remove from heat and stir in the vanilla extract.
Pour the melted mixture over the dry ingredients and mix well to moisten all ingredients. Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. Sprinkle the top evenly with the miniature chocolate chips and press down on the top lightly with the back of a spoon.
Cool at room temperature for at least 2 hours before cutting into bars and then into squares. Wrap in plastic wrap or keep in an airtight container and store at room temperature for up to 5 days.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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