Here's to new beginnings! Welcome to my new blog where I explore the art of baking from my little kitchen in Queens, NY. I'm Rosie and I'm on a journey to discover really delicious food, practice technique, and have some fun. I love making people happy with food and to that end, most of what I make is sweet, but occasionally I will mix it up with a savory dish or two. My husband might also make a guest post here or there – he is the cook to my baker in our culinary relationship. I like to make as much as I can from scratch, so most of the recipes I will include here will be built from the ground up. It takes a bit more work sometimes, but it is almost always worth it.
Ok, enough exposition. I thought a lot about what my first blog post would be about and I decided to start with whatever I happened to be making. Today, it's granola bars. Granola bars are a signature item in my house; my husband loves to grab one for his breakfast. They are also a delicious snack for me and my two daughters, which is a good bonus reason to have them around. I had been making a no bake version, but I was frustrated that they didn't stay together as well as I would have liked and I found them a bit too sweet (this, as you will see, is a frequent complaint of mine). My husband and my daughter liked them so I left it for a bit – truthfully, they eat them far more than I do.
Then inspiration struck. My husband made the most amazing cashew butter and I knew I had to try to use it in their granola bars. After some searching around I had a good idea of how I wanted to put these together. I ended up keeping just a couple elements from the no bake version. These granola bars are a little bit crunchy, but a little bit chewy, a little nutty with a little chocolate too and totally delicious. They come together quick and if you wrap them individually you can stash them in the fridge for a few weeks or a few months in the freezer. You can also store them at room temperature for about a week – they will be a little softer that way.
Chocolate Cashew Crunch Granola Bars
Crunchy chocolate, cashew granola bars.
- 2 Cups Old Fashion Oats (pulsed a couple times in a food processor)
- 1/3 Cup Dark Brown Sugar
- 1 Cup Sliced Almonds
- 1/2 Cup Roasted Cashews (coarsely chopped)
- 1/4 Cup Wheat Germ
- 1/2 Teaspoon Kosher Salt
- 1/3 Cup Dark Chocolate (chopped into little chunks)
- 1/4 Cup Honey
- 2 Tablespoons Light Corn Syrup
- 1 Tablespoon Water
- 6 Tablespoons Unsalted Butter
- 1 1/2 Teaspoon Vanilla Extract
- 1/3 Cup Cashew Butter
- Preheat the over to 350°.
- Line a 9” x 13” pan with aluminum foil in one direction, allowing it to hang over the edge (so that you can lift it out of the pan later). Lightly grease foil and the exposed pan.
- Stir together all of the dry ingredients (including the nuts and chocolate) in a large bowl. In a separate bowl, whisk together the vanilla, honey, corn syrup, water, and melted butter.
- Add the wet ingredients to the dry ingredients along with the cashew butter. Mix with your hands (I find a glove works well here but clean hands work too) until the mixture is well combined. Don’t be afraid to really mush everything together.
- Spread the mixture in the prepared pan, evenly pressing into all four corners. Press down gently until you have one even layer (yes, easier typed than done with such a sticky mixture.)
- Bake the bars for 25 to 30 minutes, until they are nice and golden brown around the edges. They will still be a little soft, especially in the center, but they will firm up nicely once they have cooled down.
- Remove from the oven and allow them to cool for five minutes.
- Carefully lift the bars out of the pan by lifting up on the foil, using the overhanging sides as handles, and place on a cutting board. Use a bench knife (my husband calls them dough scrappers) or a serrated knife to cut the bars into squares while they are still warm. Allow them to cool completely.
- Wrap them individually to store or place them in an airtight container with parchment between the layers. Makes about 24 bars (depending on how big you cut the squares).
Share this recipe
Adapted from Alton Brown
Share this recipe
Adapted from Alton Brown