Chewy Granola Bars

My aunt Beth was here last week and shared this recipe with us - thanks Beth! We made ours with blanched, slivered almonds and dried cherries - delicious and healthy! They remind me of the Nature Valley chewy granola bars.

-From Joyful Abode

Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:
2 cups oats (we used old fashioned)
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed (blanched, slivered almonds)
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt (1/4 tsp. table salt)
Approximately 8 oz. dried fruit (we used about 2 cups dried cherries)

Mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides (9x13 cake pan). Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.

Meanwhile, prepare a glass baking dish, about 11 x 13 inches, for your granola by lining it with waxed paper lightly sprayed with a nonstick spray. (We used a 9x13 pan lined with parchment)

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit.

Mix everything really well because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.

Spread out the mixture with a wooden spoon or spatula. Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.

Wait 2-3 hours or until the granola has totally cooled. Then, open the waxed paper and carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

I wrapped ours individually in plastic wrap, so that we could just throw one into our bag or lunch box in the morning. If you’d like to save on packaging though, you can store yours in an airtight container, between sheets of waxed paper so they don’t stick together.

(We put ours in snack-sized baggies.)

Butterfinger Cookies

A chewy peanut butter cookie studded with chunks of Butterfinger - yummy!

-Taste of Home, Carol Kitchens

1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar
2 egg whites
1-1/4 cups chunky peanut butter (we used creamy)
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bars (2.1 oz each), chopped (we used 4)

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Stir in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.

Shape into 1-1/2 in. balls and place 2 in. apart on greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. removed to wire racks to cool.

(I made larger cookies and got 2 1/2 dozen, baked on silpat on dark pan (325) for 14 minutes.)

Neapolitan Krispie Treats

These are yummy and fun twist on the original Krispie Treats. I made a few changes to the recipe I found in the Taste of Home magazine -they were a big hit!

Vanilla Layer
3 tablespoons butter or margarine
1 package (10 oz.) mini marshmallows
6 cups Rice Krispies cereal

Chocolate Layer

3 tablespoons butter or margarine
1 package (10 oz.) mini marshmallows
1/2 cup mini chocolate chips
6 cups Cocoa Krispies cereal

For the Strawberry Layer  

3 tablespoons butter or margarine
1 package (10 oz.) strawberry flavored marshmallows*
6 cups Rice Krispies cereal
*if you can't find strawberry marshmallows, use a package of regular marshmallows, ½ tsp. imitation strawberry flavoring and 2-3 drops of red food coloring

Spray a straight-sided 9x13 pan with non-stick spray and line with parchment  (or use Demarle Flexiflat with steel frame).

Vanilla Layer: microwave the butter in a large bowl (or Demarle large round mold) for 30 seconds. Add the marshmallows and stir. Return to microwave for 1 minute. Stir to combine marshmallows and butter and then stir in Rice Krispies. Pour into prepared pan and press firmly with rubber spatula. Wash out your bowl (or mold) and proceed to the Chocolate Layer.

Chocolate Layer: microwave the butter in a large bowl (or Demarle large round mold) for 30 seconds. Add the marshmallows and chocolate chips and stir. Return to microwave for 1 minute. Stir to combine marshmallows, chocolate chips and butter and then stir in Cocoa Krispies. Pour on top of vanilla layer and press firmly with rubber spatula. Wash out your bowl (or mold) and proceed to the Strawberry Layer.

Strawberry Layer: microwave the butter in a large bowl (or Demarle large round mold) for 30 seconds. Add the marshmallows and stir. Return to microwave for 1 minute. (If using extract and food coloring, add this now). Stir to combine marshmallows and butter and then stir in Rice Krispies. Pour on top of chocolate layer and press firmly with rubber spatula. Place in refrigerator to firm up.

When the treats have cooled completely, remove them from the pan. Place them on a cutting board. Discard the parchment and cut the large rectangle into slices. Then cut each large slice into smaller squares. Enjoy!