Kitchen Sink Granola Bars

Preparation info

  • Makes

    27

    • Difficulty

      Easy

Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Better than any granola bars you can buy, these are quick and easy to press into the pan, and loaded with dried fruit and nuts. (The crunchy, glazed coating might remind you of Cracker Jacks.)

Ingredients

  • Vegetable oil
  • cups granola
  • 1 cup coarse-chopped salted dry-roasted peanuts
  • ¾ cups raisins
  • cup chopped dates
  • cup chopped dried apricots
  • cup coconut, sweetened or unsweetened
  • ¼ cup wheat germ
  • 6 tablespoons (¾ stick) unsalted butter, cut in pieces
  • ½ cup brown sugar
  • 3 tablespoons light corn syrup
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract

    Method

    1. Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with foil, pressing to coat the bottom and sides of the pan smoothly. Rub the foil with a light coating of vegetable oil; set aside.
    2. In a large mixing bowl, stir together the granola, peanuts, raisins, dates, apricots, coconut, and wheat germ. Heat the butter, brown sugar, corn syrup, and honey in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and stir in the vanilla. Add this mixture to the mixing bowl, and stir with a wooden spoon until the ingredients are well combined. Press the mixture into the prepared baking pan, flattening the surface evenly with a palm dampened in cold water.
    3. Bake 20 minutes. Place the baking pan on a wire rack to cool. When the mixture has cooled completely, invert the pan onto a cutting surface; then carefully peel off the foil. (Keep it bottom side up, so the shiny glazed bottom becomes the top.) Let the mixture stand at cool room temperature for an hour or two, to set the glaze. Pressing straight down with a large sharp knife, cut the mixture into three lengths 3 × 13 inches, and then cut each of these into 9 pieces 3 × 1½ inches. You should have twenty-seven 3 × 1½-inch bars. Store airtight. For lunchboxes or mailing, wrap the granola bars individually in plastic wrap, foil, or cellophane.