I have tried for years to make a decent granola bar…one that doesn’t fall apart in my hand or practically crack a filling when I try to bite into it. I had almost given up hope of finding a recipe that produced a crispy on the edges, chewy in the center bar that was easy to work with and had tons of flavor and texture. I recently found this recipe at ALEXANDRA’S KITCHEN and, with just a few minor changes, I think my granola bar issues are resolved. Alexandra calls these bars Acrobatic Granola Bars because they bend in the middle without breaking…I had to laugh at that! I’m definitely not acrobatic! I’m not the only one with GB problems. One of my favorite bloggers, DAVID LEBOVITZ, calls them his nemeses and has sworn off ever trying to make them again. The issues are all the same, too hard, too soft, too sweet, crumbly…on and on. Should I drop him a note and tell him I found THE recipe?
As long as you keep the ratio of dry to wet ingredients listed in the recipe you can substitute any dried fruits and nuts and use different nut butters to achieve different flavors. In this recipe I used peanut butter and added some chopped peanuts as part of the quantity of nuts called for. Alexandra mentioned that she used dried blueberries and didn’t care for them because they were overpowering. She doesn’t like peanut butter for the same reason. I thought it was good…I like peanuts, but next time I will try almond or cashew butter that I can purchase at my farmers’ market. If you want a gluten free GB use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. When you have combined your ingredients pat the mixture firmly into a parchment lined 9×9-inch square pan and bake for 23 minutes.
The parchment paper lifts easily out of the pan when the bars are done. Let them cool and then slice into the desired size. I used a ruler and a pizza cutter to slice them and it worked like a charm.
As you will notice, this recipe contains corn syrup. If you have a problem with this you can substitute honey. I don’t know if you will get the same results, but if it’s an issue it’s worth a try. Purchased GB’s can have a list a mile long of unrecognizable ingredients and I like being able to choose what I add to the recipe. As always, homemade is best.
SINGING DOG VANILLA’S giveaway is still open. If you would like a chance to win some of their wonderful vanilla products just leave a comment on this post.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm