My sister requested a care package a few weeks after I was down visiting her. Most gluten free granola bars are hard and crunchy, so she wanted a chewy variety. I found this recipe on King Arthur Flour and swapped out the nuts and dried fruit for chocolate chips and caramels.
Ingredients:
1 2/3 cups quick rolled oats (gluten free)
1/2 cup oat flour (gluten free)
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup chocolate chips
1 cup caramels, cut into quarters
1 teaspoon vanilla
6 tablespoons butter, melted
1/3 cup honey or maple syrup
1 tablespoon water
Preparation:
1. Preheat the oven to 350 degrees. Grease and line a 9x13 inch pan with parchment paper.
2. Stir together all the dry ingredients, including chocolate chips and caramels.
3. In a separate bowl, mix vanilla, melted butter, honey (or syrup), and water.
4. Toss wet and dry ingredients together, until just combined.
5. Spread mixture into pan and gently pat down.
6. Bake bars for 25-30 minutes, until bars start to brown around the edges.
7. Remove from the oven and cool for 5 minutes. Cut warm bars in the pan, remove, and cool completely. Wrap individually in plastic and refrigerate. Freeze to store long term.
Ingredients:
1 2/3 cups quick rolled oats (gluten free)
1/2 cup oat flour (gluten free)
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup chocolate chips
1 cup caramels, cut into quarters
1 teaspoon vanilla
6 tablespoons butter, melted
1/3 cup honey or maple syrup
1 tablespoon water
Preparation:
1. Preheat the oven to 350 degrees. Grease and line a 9x13 inch pan with parchment paper.
2. Stir together all the dry ingredients, including chocolate chips and caramels.
3. In a separate bowl, mix vanilla, melted butter, honey (or syrup), and water.
4. Toss wet and dry ingredients together, until just combined.
5. Spread mixture into pan and gently pat down.
6. Bake bars for 25-30 minutes, until bars start to brown around the edges.
7. Remove from the oven and cool for 5 minutes. Cut warm bars in the pan, remove, and cool completely. Wrap individually in plastic and refrigerate. Freeze to store long term.