Michelles Granola Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
• Spread the oats and coconut evenly across a baking sheet.
• Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
• Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
• Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Place peanuts in a plastic bag and smash them with a heavy mallet, measuring cup, or sauce pan. 2. Mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish and toast them in the oven for 10-12 minutes, stirring every few minutes. 3. Prepare a glass baking dish (about 11 x 13 inches) for your granola, lining it with parchment paper. 4. Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly. 5. Mix your toasted grains and nuts together in a large bowl with the sugar mixture and the dried fruit. 6. Mix REALLY WELL to make sure it is completely coated. Put granola mixture into your prepared baking dish. 7. Spread mixture with a wooden spoon or spatula. Fold over the sides of the parchment paper or add a sheet on top, and PRESS HARD all over the granola. You want to compress it together so that your bars won't fall apart when you cut them. 8. 9. Wait 2-3 hours or until the granola has totally cooled. Then, open the paper and carefully turn the granola onto a large cutting board, peeling away the rest of the paper. 10. Firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you'd like. 11. You can wrap bars individually in plastic to keep them from sticking or store in an airtight container, between sheets of parchment paper. Notes Of course, you can mix up the recipe. I used peanuts because they're what we had, but next time I'm going to make the granola nutless at first, but during the pressing-down part, I plan to press almonds into the top of the bars. Another combo that would be fun to try is macadamia nuts, dried pineapple, and coconut flakes. Or try dried cranberries, walnuts, and white chocolate chips (just a few). I also plan to add flax seed to my granola mix. Different flavors of honey would also probably change the final outcome too. Mmm...