Thursday, November 29, 2012
CHEWY Peanut Butter Granola Bars
4 tablespoons unsalted butter
1/4 cup honey
3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup roughly chopped pecans
1/2 cup shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.
In a small saucepan melt butter with honey over low heat, stirring continually, until well combined; do not boil.
In a large bowl stir together oats, almonds, pecans, coconut, cinnamon and salt. Pour butter mixture over oat mixture and stir until combined well.
On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.)
Remove from oven and allow the granola to cool on the baking sheet. When the granola is completely cooled, place in a large bowl.
Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved and the mixture is at a boil. Remove from the heat and pour the mixture over the granola, stirring to coat well. Cool slightly and press into the prepared baking dish and let cool completely and harden. Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.
You can store the bars in an airtight Ziploc at room temperature for a week, or in the fridge for 2 weeks.