Chewy Granola Bars

Last weekend, Charlie and some friends (Go Lady Eagles!) were volunteering at a school function. Since they were to be there for several hours, possibly without lunch, I sent along some granola bars to tide them over. I know they were hoping for brownies, but they ate them all anyway.

I had everything on hand, except for the toasted wheat germ. I bought some raw wheat germ, and toasted it in the oven for about 8 minutes. These weren't overly sweet, like store bought granola bars, and they came together very quickly.

 Baker's Notes: These were good the day I baked them, but were even better the next day, so plan ahead. Next time, I will substitute rolled oats for part of the quick oats, as I prefer the chewier, more substantial texture. I use this gadget to measure sticky ingredients like peanut butter and corn syrup, it's easier and less messy.


Chewy Granola Bars
adapted from a recipe on allrecipes.com

• 1/4 cup butter
• 1/3 cup peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups quick-cooking oats
• 1/2 teaspoon salt
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 3 tablespoons toasted wheat germ
• 1 tablespoon sesame seeds
• 1/2 cup semisweet chocolate chips

 Preheat oven to 350°F. Line an 8-in. square baking pan with aluminum foil or spray with nonstick cooking spray.

 Melt the butter, stir in the peanut butter, brown sugar, corn syrup, and vanilla. and set aside. Don't worry if the peanut butter isn't melted, its fine.

 In a mixing bowl, combine the oats, salt, sunflower seeds, cranberries, wheat germ, sesame seeds, and chocolate chips. Stir in the butter mixture, then turn it all out into your prepared pan, smoothing it out and pressing it down (gently) to form an even layer.

 Bake for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars. Keeps for several days at room temperature in an airtight container.