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Tag Archives: Chocolate chip

Chewy Chocolate Chip Granola Bars

20 May

One peek into our pantry reveals our family’s obsession with granola bars.  Fruit-filled granola bars, nutty granola bars, and the kids’ favorite… chewy chocolate chip granola bars.  But because I’m uber picky about the ingredients that go into the granola bars I buy, it gets pricey keeping a replete supply on hand.

chewy chocolate chip granola bars 3

Granola bars must be one of the best creations of all time.  Busy families can attest to their great worth.  After all, granola bars are a multi-hat-wearing kind of food.  They serve as the perfect breakfast-on-the-go, sans mommy guilt because they’re packed with good stuff.  They are an easy grab for the lunch boxes.  Perfect after school snack.  Car snack.  Shopping snack for the kids 😉

chewy chocolate chip granola bars

Whenever I can, I love making our own granola bars.  We’ve done all kinds of granola bars, but my kids’ ultimate fave are these chewy chocolate chip granola bars.  Like the store variety, they are chewy and sweet, but infinitely better because you made them yourself.  You know exactly what went into them.  No ingredients you can’t pronounce.  Only the good stuff goes into these yummy granola bars.

chewy chocolate chip granola bars 2

Sweetened with brown sugar and honey, chock full of oats, and tossed with mini chocolate chips.  Exactly eight ingredients went into these addictive granola bars.  They store well for days, if kept in an airtight container.

Get ready for a quick and satisfying breakfast or snack.  You just might need to double the recipe.

Enjoy!

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CHEWY CHOCOLATE CHIP GRANOLA BARS (makes one 8×8 pan)

INGREDIENTS

1/4 – 1/3 cup  light brown sugar (depending on how sweet you want it)
1/4 cup honey
4 TB salted butter
2 tsp cinnamon
2 cups quick cooking oats
1 cup crispy rice cereal
1/2 tsp vanilla extract
1/2 cup mini chocolate chips

DIRECTIONS

Butter an 8×8 baking pan and set aside.  In large bowl, combine oats and cereal only.  In a saucepan, melt brown sugar, honey, and butter over medium heat, stirring, until it reaches a low boil.  Immediately reduce to simmer, and stir another 2 minutes.  Remove from heat, and stir in cinnamon and vanilla extract until fully incorporated.

Carefully pour melted honey mixture over the cereal mixture.  Mix until fully incorporated.  Press granola mixture into the buttered pan, pressing down to pack the granola tightly and evenly into pan.  Sprinkle mini chocolate chips evenly over top of granola, using back of spoon or slightly wet hands.  (Mini chips may melt if you try to fully mix into the granola rather than sprinkle on top)

Allow granola to fully cool before cutting.  Store in airtight container.

Note:  If your granola bars break apart, it may help to chill the bars prior to cutting.

Source:  Chew Out Loud, adapted from browneyedbaker.com

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Bring It! Crazy Good Chocolate Chip Cookies

3 Oct Bring It Chocolate Chip Cookies

Awhile back, I mentioned that I’d one day step into the densely populated chocolate chip cookie party, right?  That day has come.  Freshly baked, homemade chocolate chip cookies are one of those treats I rarely say no to when someone kindly offers me one.  There is just something special about a still-warm, super chocolatey, chewy cookie – with just the right balance of sweetness and a little bit of saltiness.

Bring It Chocolate Chip Cookies

Delicious Chocolate Chip Cookies

I can’t count how many various chocolate chip cookie recipes I’ve baked up in my life thus far.  Despite my full collection of keeper cookie recipes, I occasionally get compulsive about searching for new recipes to try… just for the fun of it, ya know?

I happily stumbled upon this chocolate chip cookie version from Alice Currah’s Savory Sweet Life.  I named this chocolate chip cookie after Alice’s hilarious cookie war story.  A must-read.

Bring It Chocolate Chip Cookies

So chocolatey, chewy, rich

My kiddos are little cookie monsters.  My main method of portion control is to bake up a small batch and freeze the rest of the raw cookie dough for later.  Another thing I do is morph into that crazy mama who wraps up goodies for anyone who is willing to help prevent my cookie monsters (and me) from over indulging.

Bring It Chocolate Chip Cookies

Perfect balance of a bit of salt ‘n sweet

What makes this chocolate chip cookie outstanding is the delicious addition of coarse sea salt, which gives us that wonderful salty/sweet balance.  I sprinkled a tiny pinch on top of each cookie, which is super yummy, if you love a bit of saltiness cutting through the sweet.  The brown sugar gives it a rich molasses touch.  I decreased the white sugar just so I could heap on some extra chocolate chunks into all that goodness 🙂

Bring It Chocolate Chip Cookies

Bring It Chocolate Chip Cookies

Yeah, go ahead.  Taste it for yourself.  Does this chocolate chip cookie bring it, or what?!

RECIPE (about 48 cookies, depending on size)

INGREDIENTS

1 cup salted butter, just softened
1/4 cup white sugar
1 1/2 cup packed brown sugar
2 large eggs, room temp
1 TB vanilla extract
2 3/4 cups (12 oz) all-purpose flour (use scale if you have one)
3/4 tsp coarse sea salt (not table salt)
1 tsp baking soda
1 1/2 tsp baking powder
3 cups good quality semi-sweet chocolate chunks
bit of sea salt for sprinkling, if desired

DIRECTIONS

Preheat oven to 350.  Be sure butter is just softened enough that it dents a bit when pressed.  Don’t let it get too warm or border on melting, or it will not cream to fluffy.  Cream butter, white sugar, and brown sugar until it is light/airy and fluffy, about 5-7 minutes using electric mixer.  Add vanilla and eggs 1 at a time, beating until incorporated.  In separate bowl, mix baking soda, baking powder, salt, and flour together.  Mix wet and dry ingredients until cookie batter is fully combined.  If it’s easier, mix batter with hands.  Finally, add chocolate chips evenly into dough.

Drop about 2 TB of dough at a time onto a baking sheet lined with parchment paper (important to use parchment.)  If desired, sprinkle a tiny pinch of coarse sea salt on top of cookies.  Bake for about 12 minutes, or just until the edges are turning golden brown.  Do not over bake!  The center may appear a bit underdone, but that’s fine.  Remove immediately, keeping cookies on cookie sheet for a minute.  Transfer parchment paper with cookies still on top to a cool surface.  Let cool a few minutes on parchment paper before removing cookies.  Still-warm cookies are the best!

by chewoutloud, adapted from Savory Sweet Life

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