It’s been a while since I’ve shared one of our family recipes, but with many of you getting back into the swing of things with school, I thought I’d give you a snack idea that has been a favorite here for many years.
First of all, granola bars you buy in the store are either full of preservatives and cheap or not full of preservatives and not cheap. And if you have a big family like mine, one box of granola bars, cheap or not, doesn’t go far. This recipe I spread out into a large bar pan or jelly roll pan (you know, the kind with a small lip around the edge – approximately 12 x 17 x 1-inch), and we get WAY more out of it – no preservatives, cheap, AND lasts longer than 5 seconds – HURRAY!
The great thing about these bars is that you can use ANY granola recipe – homemade or not – to create these yummy bars. For these, I had made a new recipe that included pecans and dark chocolate chunks, and raisins.
I’ve been experimenting with granola recipes because I haven’t quite found one I absolutely love. This one was actually kind of a flop – thus the reason I decided to make it into bars. Even yucky granola tastes good with this recipe!
Enjoy! (And let me know if you have a great crunchy granola recipe!)
- 6 cups granola
- 6 Tbsp. butter
- 1 c. peanut butter
- 4 eggs
- 2 tsp. vanilla
- In a medium saucepan on low, melt butter and peanut butter together.
- Meanwhile, crack eggs into a small bowl and whisk well.
- When butter and peanut butter are melted completely, remove from heat.
- Whisk in eggs quickly so the eggs don’t cook into a gloppy mess. As you mix, they will emulsify and create a dough-like texture.
- Add vanilla and the 6 cups of granola, stirring until well incorporated.
- Grease a jelly roll pan (approximately 12x17x1 inch pan) and spread granola into the pan, smoothing to make it even.
- Chill in refrigerator to firm up and then cut into squares or rectangles and enjoy!