Crumbly, crunchy granola with an ooey fruity center...anyone?
These little granola bars are TO DIE FOR!
They disappear at my house within days.
The crumbs that are left should be packaged and put on the shelf!
I'd pay good money for those delicious nutty crumbs.
I stacked them in two's here, because you can't eat just one.
Hmmm, looks like there are more than two pieces that have been taken out of the pan.
These little gems would make great gifts as well, stacked and wrapped in a cellophane bag tied with ribbon.
Here is the proof that more than two pieces were removed from said pan of granola bars.
Oh, I guess you want me to post the recipe so you can make some too! No fear, this is a quick throw together recipe. You can also use another flavor of preserves/jam, but raspberry is my favorite!
Raspberry Granola Bars
1 cup pecans (roasted & salted), coarsely chopped
1 ½ cups all-purpose flour
1 ¼ cups old-fashioned rolled oats
⅓ cup granulated sugar
⅓ cup dark brown sugar
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ sticks unsalted butter, melted
1 cup raspberry preserves
1. Preheat the oven to 350°. Butter a 9-inch rectanglular baking pan and line the bottom and sides with parchment paper.
2. In a large bowl, whisk the flour with the rolled oats, sugars, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the mixture is thoroughly combined.
3. Press two-thirds of the oat mixture in an even layer on the bottom of the baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.
4. Bake the bars for about 45 minutes, until the top is golden brown. Transfer pan to a wire rack and let the granola bars cool completely, which takes about 3 hours. Cut into squares and serve.
The bars can be kept in an airtight container for up to 1 week or frozen.
adapted by All Things Beautiful
Enjoy! and thanks for stopping by.