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Tk’s Bomb-Ass Granola Bars Choose the combination of nuts, seeds and dried fruits to suit your taste INGREDIENTS 2.5 Cups large oat flakes (quick oats, but not instant) 2 Cups crispy rice cereal 1 Cup unsweetened coconut 1 Cup nuts (I like chopped cashews and slivered almonds) 1 Cup dried fruits (I like chopped apricots and cherries or craisins and raisins) 1 Cup seeds (I like salted pumpkin seeds and sunflower seeds) 1/2 Cup butter or margarine (I like margarine best - the butter is a bit greasy) 1/2 Cup honey 1/2 Cup brown sugar INSTRUCTIONS Combine oats, crisp rice, coconut, nuts, dried fruits and seeds.  Set aside. Place butter, honey and brown sugar in a large pot.  Over medium heat, stir to combine ingredients as butter melts. When mixture begins to bubble, add dry ingredients and stir well. Cook approximately 7 minutes until mixture is light golden brown, stirring constantly to avoid over-browning.  Lower heat if mixture is darkening too quickly. Press into lightly greased 9”x13” pan.  Press down firmly! Cool completely (in the fridge for a while). Cut into bars and wrap individually. Yields 20 - 24 bars.  A half-recipe works well if you have a smaller pan.

Tk’s Bomb-Ass Granola Bars

Choose the combination of nuts, seeds and dried fruits to suit your taste

INGREDIENTS

  • 2.5 Cups large oat flakes (quick oats, but not instant)
  • 2 Cups crispy rice cereal
  • 1 Cup unsweetened coconut
  • 1 Cup nuts (I like chopped cashews and slivered almonds)
  • 1 Cup dried fruits (I like chopped apricots and cherries or craisins and raisins)
  • 1 Cup seeds (I like salted pumpkin seeds and sunflower seeds)
  • 1/2 Cup butter or margarine (I like margarine best - the butter is a bit greasy)
  • 1/2 Cup honey
  • 1/2 Cup brown sugar

INSTRUCTIONS

  1. Combine oats, crisp rice, coconut, nuts, dried fruits and seeds.  Set aside.
  2. Place butter, honey and brown sugar in a large pot.  Over medium heat, stir to combine ingredients as butter melts.
  3. When mixture begins to bubble, add dry ingredients and stir well.
  4. Cook approximately 7 minutes until mixture is light golden brown, stirring constantly to avoid over-browning.  Lower heat if mixture is darkening too quickly.
  5. Press into lightly greased 9”x13” pan.  Press down firmly!
  6. Cool completely (in the fridge for a while).
  7. Cut into bars and wrap individually.

Yields 20 - 24 bars.  A half-recipe works well if you have a smaller pan.

  1. cookedbook posted this

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