Homemade Granola Bars

Homemade apple-cinnamon-craisin granola bars

Ed likes to take granola bars to snack on at work. We like Kashi brand bars, which we only get at Big Lots, but the prices have gone up even there, so I started making some last year. We're experimenting with different kinds. So far, we've tried apple-cinnamon-craisin and cherry-almond.

I got the recipe from this site, but here's my slightly modified short version (there's a lot to read on that site before you finally get to the recipe). They're really quick and easy to make.

No-Bake Chewy Granola Bars
Makes about 12-18 bars, depending on how thick you want them and how you cut them. I make about 12 5"x1.5" bars about 1/2" thick.

• 1/2 stick butter (4 Tbsp.)
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 cups plain granola
• 1 cup puffed grain(s) (such as rice, millet, or a blend) or cereal (such as Rice Krispies or Kashi 7 Whole Grain Puffs) 

Optional add-in ideas (if combining, adjust quantities so as not to exceed 1/2-2/3 cup total):

• 1/4 cup raisins/craisins and 1/4 cup chopped dehydrated apple slices with a few dashes of cinnamon
• 1/4 cup chopped dried cherries and 1/4 cup thinly sliced almonds
• 1/4 cup mini chocolate chips
• 1/2 cup any small or chopped dried fruit and/or nuts (apricot, tropical fruit mix, walnuts, pecans, etc.)
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 1 tsp. flax seeds

Directions:

1. Line a baking pan/sheet with parchment paper, wax paper, or freezer paper. (I use a 9"x13" baking sheet, but it only takes up about 2/3 or 3/4 of the sheet.)
2. Heat butter, brown sugar, and honey in medium saucepan to a boil over medium heat, then lower heat to medium-low. Simmer until sugar is dissolved (about 2 min.).
3. Remove from and turn off heat. Quickly fold in granola and puffed grains/cereal until evenly moistened, and, if using, fold in dried fruit, nuts, spices, etc.
4. Spread into a baking pan/sheet and press down. Using a spatula or some other flat utensil will help, since it'll be hot.
5. Optional: Sprinkle chocolate chips on top and gently press in.
6. Let it sit to cool and harden (I usually wait about 30 min. to an hour or so), then cut into desired size bars/pieces. To store, I wrap them individually in fold-top sandwich bags, so it's easier for Ed to take them to work.

Storage: Keep them in an airtight container in the refrigerator/freezer if you need to store them for a while, so they don't go rancid.