Thick and Chewy Granola Bars – Smitten Kitchen


Good granola bars are hard to come by here. They're either packed full of artificial flavors, sugar, or substandard ingredients, or they're really expensive. I'm a fan of Smitten Kitchen, and a few weeks ago I found her recipe for Thick and Chewy Granola Bars, which she had adapted from King Arthur Flour. I've made these bars twice in the past three weeks, and they're great – it's a flexible recipe, so you can make them as healthy as you want by adding whatever mix of dried fruit, nuts, and cereals that sounds good to you.

The first time I made them, I tried to make them kid-friendly: I added cranberries, peanut butter, wheat germ, and raisins, and that was about it. None of the kids ate them – they doggedly stuck to their All-Bran chocolate granola bars – and I ended up eating the entire batch. So for the next batch, I thought, "Forget it. I'm going to put in what I want!" I made them with wheat germ, shredded coconut, pecans, walnuts, cranberries, and peanut butter. Yum! The one constant between both batches was Rice Krispies, which gave a nice crisp to the bars.

I'm going to direct you to Smitten Kitchen's website now, as she has great photos and clear directions. Try these, and as long as you're not one of my kids, you'll love them!

Smitten Kitchen's Thick and Chewy Granola Bars


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