These chewy, crispy no-bake chocolate chip granola bars are easy to make — and they put all those store-bought bars to shame. Chocolate chip granola bars are a staple in my pantry, but between my husband, my kids, and my kids’ hungry friends, I can’t seem to keep enough of them in the house. Homemade cereal bars I figured it was time to try and make them from scratch, and maybe even sneak in some health food. After many trials, I finally cracked the code and came up with a version that puts all those store-bought bars to shame.
What’s more, they’re no-bake and take only ten minutes to make. What You’ll Need To Make Chocolate Chip Granola Bars Be sure to use quick-cooking oats, which are rolled oats that have been coarsely chopped. The nice thing about these bars is that they’re versatile. If you don’t like chocolate chips, you can use raisins or cranberries. If you’re not a fan of almonds, you can throw in some unsalted sunflower seeds instead. How To Make Chocolate Chip Granola Bars Begin by combining the butter, brown sugar and honey in a large pan.
Bring it to a boil, then let it bubble over low heat for a few minutes to thicken slightly. Off the heat, stir in the salt and vanilla extract. Fold the mixture with a rubber spatula until evenly combined. Transfer the granola bar mixture to a 9 x 13-inch pan lined with aluminum foil. Press the mixture lightly with a rubber spatula to flatten, then sprinkle the chocolate chips over top.
Use the spatula to press the chips firmly into place and compact the mixture into the pan as much as possible. The reason you don’t mix the chips in is that they’ll melt. 2 -2 hours, until the bars are cool. Then use the foil overhang to lift the bars out of the pan and transfer to a cutting board. Using a sharp knife, cut into rectangles. I’d love to know how it turned out!
Please let me know by leaving a review below. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out.
Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. 2 – 2 hours to cool. Use the foil overhang to transfer the uncut bars to a cutting board. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll stick together and fall apart.
Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top. Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. The most amazing granola bars I’ve ever made! 4 cup of honey and 2 tbsps of maple syrup as another commenter suggested. I found a few of them were breaking in half, or losing chunky pieces here and there while doing so.
Hi Amy, Reading what you wrote, I suspect you’re right — that the protein powder may have absorbed some of the liquid that the honey and maple syrup contributed. I will be using Jiff’s Creamy Peanut Butter. If that works, I bet Almond butter would be even more delicious! Hi Amy, let’s try somewhere in the middle. Please LMK how they turn out!
I love the Quaker, Annie and kodiak chewy chocolate chip granola bars. I have some whey protein powder, and I would love to make these have some higher protein to balance the fat. How much would you recommend I use? I’d love to know how they turn out with the protein powder! They are subtly sweet with a wonderful oat, nut and chocolate burst in your mouth.
I calculated nutritionally on myfitnesspal that each bar had 12 grams of protein! Not bad for a light protein bar. I will let you know how the second round turns out once my husband and I finish these. I find it easier to use a piece of plastic wrap to tamp down the mix in the pan so I can press it into the corners evenly and get the chocolate chips into the mixture. Hardest part is waiting til it chills. I am updating my review as I’ve been making this every week and I love it. 4 cup of honey and 2Tbsp of maple syrup this lightens the honey flavour.