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Homemade chocolate-pretzel granola bars

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  • Makes18 bars
Homemade chocolate-pretzel granola bars

Chocolate-pretzel bar recipe

Chatelaine Triple Tested

We thought homemade granola bars took hours to make and bake. Then we discovered this easy stovetop granola bar recipe, and four simple variations of it. Make a batch this Sunday for easy weekday treats!

Ingredients

  • 1 1/4 cups quick oats

  • 1/4 cup unsalted butter

  • 1/4 cup creamed honey

  • 1/4 cup packed brown sugar

  • 3/4 cup puffed-rice cereal

  • 3/4 cup chopped pretzels

  • 2 tbsp flax seeds

  • 1/3 cup chocolate chips

Instructions

  • HEAT a large non-stick frying pan over medium-high. Add quick oats, stirring often, until browned, 4 to 5 min. Set aside.

  • STIR unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oats, puffed-rice cereal, chopped pretzels and flax seeds until combined.

  • SCRAPE into a greased 8×8-in. baking dish. Smooth top, then sprinkle with chocolate chips. Refrigerate until firm, about 30 min. Cut into bars. Let stand at room temperature 5 min before serving. Keeps well, refrigerated in a resealable plastic bag, up to 1 week.

Granola Bar Recipe Variations

Gingerbread granola bar recipe

1. Spray an 8x8-in. baking dish lightly with oil. Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup chopped pecans, stirring often, until browned, 4 to 5 min. Set aside.

2. Combine 1/4 cup each unsalted butter, creamed honey and packed brown sugar with 1 tsp cinnamon, 1/4 tsp ground ginger and a 1/8 tsp cloves in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves.

3. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, 1/4 cup finely chopped candied ginger and 2 tbsp flax seeds until combined.

4. Scrape into prepared dish and smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.

Blueberry-cinnamon granola bar recipe

1. Cover 1/4 cup dried blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

2. Spray an 8x8-in. baking dish lightly with oil. Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup sliced almonds, stirring often, until browned, 4 to 5 min. Set aside.

3. Combine 1/4 cup each unsalted butter, creamed honey and packed brown sugar with 1 tsp cinnamon in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, blueberries and 2 tbsp flax seeds until combined.

4. Scrape into prepared dish and smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.

Gorp granola bar recipe

1. Cover 1/4 raisins with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

2. Spray an 8x8-in. baking dish lightly with oil. Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup chopped, salted peanuts, stirring often, until browned, 4 to 5 min. Set aside.

3. Combine 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves.

4. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, raisins and 2 tbsp flax seeds until combined.

5. Scrape into prepared dish, then sprinkle 1/3 cup m&m's evenly overtop. Smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.

Dark chocolate-cherry granola bar recipe

1. Cover 1/4 cup finely chopped dried cherries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

2. Spray an 8x8-in. baking dish lightly with oil. Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup sliced almonds, stirring often, until browned, 4 to 5 min. Set aside.

3. Combine 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves.

4. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, cherries and 2 tbsp flax seeds until combined.

5. Scrape into prepared dish, then sprinkle 1/3 cup dark chocolate chips evenly overtop. Smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.

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