Mama's Soft Chewy Chocolate Granola Bars

We love Granola Bars but we love them soft and chewy, not hard and crunchy.  These are fantastic and kid friendly.  Sure you can add dried fruits, seeds, nuts and use plain rice cereal, but we love everything chocolate in this household so we do it our way.  Your kids and family will love them.  I make a batch every week, they are great for breakfast, a snack on the go and wonderful as pick me up right after a work out.  Enjoy!

Mama's Soft Chewy Chocolate Granola Bars
Kid approved
Top rated recipe in Mama's House
No Baking!

 Ingredients

1/2 cup unsalted butter or Coconut Oil

1/4 cup  honey

1/4 cup  real maple syrup or agave nectar

2/3 cup light brown sugar

3 1/2 cups old-fashioned oats

2 cups chocolate rice crispy cereal 

1 tsp. cinnamon

1/2 cup semi-sweet chocolate chips or mini chips 

1/3 cup roughly chopped walnuts

Assembly:

Line a 9" x 13" baking pan with aluminum foil. Spray with Pam. Set aside.

In a large bowl, stir together oats, chocolate rice cereal, cinnamon, nuts and chocolate chips.

Place butter, honey, maple syrup and brown sugar in a medium saucepan.

Heat until melted and sugar is not grainy but thoroughly dissolved.

Pour the butter/syrup mixture over the oats/cereal mixture. Mix with a large spoon until everything is well coated.

Using a rubber spatula put into prepared pan.  Using  plastic gloves or wrapping your hand in cling wrap press mixture into pan.  Press firmly and uniformly until it is well compacted.  Add more chips and nuts on top if desired.  Press those in as well.  

Place in fridge for 2 hours until very firm.  Lift the entire block of granola slab and cut into bars.  Bars can be wrapped up in cling wrap or little plastic bags.  Can be stored in airtight container for up to 2 weeks, if they last that long.  

Cinnamon Ginger Glazed Pecans

    Candied Pecans are great chopped up and tossed in a salad with spring-mix greens.  I love them accompanied with cranberries, apples and a champagne vinaigrette.  You can serve them as an appetizer or after dinner with a wonderful cordial. 

The varieties are endless and up to your imagination.  I made mine with cinnamon and ginger, but you can use chili powder, cumin, rosemary, all spice, clove, pumpkin spice, poultry seasoning, etc.  Have fun and experiment.

*Great for the Holidays and gift giving.  They look great in cellophane bag with a festive ribbon. 

Recipe:
1 egg white
1 Tablespoon port wine or water
1 pound shelled pecans

1 cup sugar
pinch salt
1 tsp.ground cinnamon
1/4 tsp. ginger powder

In a bowl whisk egg white with wine or water, until frothy.  Toss in pecans and coat well.  Line a cookie sheet with parchment paper.  Spray with spray release.  In another bowl, toss sugar, salt and spices until combined.  Toss in pecans coated with egg white mixture.  Coat all the pecans evenly with sugar/spice blend.  Place on top of parchment paper on cookie sheet.  Place in a 250 degree oven for 1 hour.  Take out of oven and let cool.  They will harden up.  Break them apart and store in glass container until ready to use.

Enjoy!