I wasn’t sure if I was going to blog these after messing up the recipe so much, but the results were still very good and I am sure would be even better if made correctly. In true Monday fashion, I wrote down the ingredients wrong when I was making my notes and ended up putting twice the amount of sugar it called for and only a teaspoon of cinnamon when it called for a tablespoon. As I said, the results were still very good, but definitely on the sweet side, so using the correct amount of sugar would likely take care of that issue. My bars did remind me of snickerdoodles, but the additional cinnamon would definitely boost that familiar taste. My version reminds me a lot of the Cinnamon and Brown Sugar instant oatmeal in bar form.
One thing I can’t be sure of is texture… mine were soft and very chewy/filling, but I have to wonder if they would have been firmer perhaps with less sugar. Or maybe the opposite, I honestly don’t know. The recipe I followed describes them as dense and chewy so I think it worked out fine. The real test is whether they are enjoyable anyway right? Well my 2 year old sure thought so as he sat at my feet begging for bites of the one I tried lol. I do hope to try these again soon when my diet will allow and make them the correct way, so perhaps I will come back and add an update with notes on how they turned out. I’d love to hear from anyone who makes them correctly as well. Maybe it will turn out that the perfect recipe is somewhere in the middle!
I loved the simplicity of this recipe, and that there was no cooking involved. I have never made my own granola bars before and now that I know how easy it is I can’t wait to try many other varieties. I can’t say that they are particularly healthy, and especially not with double the sugar like I used, but they aren’t too bad since they are pretty filling, and they do have oatmeal which is good for you. You can likely save a few calories on these by using margarine, and perhaps replace some of the sugar with splenda. The recipe also suggested honey as an alternative to the light corn syrup and, though I don’t know if it’s much lighter in calories, I imagine it is probably more beneficial to your health. I used the light corn syrup because it’s what I had on hand, and I needed to use it up to make room in my fridge. One last thing I found was that I didn’t need as much chocolate as it called for to make a nice drizzle across the bars. I probably ended up using about half of it, but if you like more chocolate go with the full amount.
Snickerdoodle Cookie Granola Bars
Makes : 12 Time to make : 10 minutes + 2 hours
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 T. ground cinnamon
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt (optional, or to taste)
- 3 1/2 cups quick oats (I used the Quaker 1-minute oats)
- 3/4 cup all purpose flour, + up to 4 T. as needed
- 1/2 cup white chocolate chips, melted for drizzling
- Line an 8×8 baking sheet with foil and spray with non-stick cooking spray. You want the foil to have an overhang so you can easily lift it once your bars have set.
- In a large microwave safe bowl combine the butter, syrup and both sugars. Heat for a total of 3 minutes, stirring at the end of each minute. You are making a caramel sauce so watch closely in case it starts to boil over, but you shouldn’t have an issue as long as you used a large bowl.
- To the sauce add your vanilla, cinnamon, cream of tartar and salt and stir to combine. Next add the oatmeal and stir to combine. Add the flour last and a little at a time stirring to incorporate it all. If after the 3/4 cup of flour your mixture is still sloppy you can add up to 4 T. extra (one at a time). Mine didn’t need any extra flour. You do want it moist and sticky.
- Press into your prepared pan firmly and evenly. You can either top with your melted chocolate now or later on each individual bar. (I did it now) Place in the fridge for at least 2 hours to set up, or 1 hour in the freezer if you are in a hurry. Once set, lift your bars out and cut into 12 bars. Individually wrap each in plastic wrap if you aren’t serving them right away and either store in an air-tight ziplockbon the counter up to a week, in the fridge up to a month, or in the freezer up to 3 months.
Recipe from averie cooks