Cocoagranolabars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
• Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
• Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
• Bake in preheated oven until golden brown, 18 to 20 minutes.
• Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
• Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
• Reduce the oven temperature to 300 degrees F.
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Steps:

• Combine cereal, oats,raisins and white chocolate chips in a big bowl.
• Warm honey, brown sugar, and light corn syrup in a saucepan on the stove top, stirring to combine.
• Add peanut butter and vanilla and stir to combine then take off heat.
• Pour mixture over cereal mixture and mix well.
• Press into a 9 x 13 ungreased pan.
• Be sure to press hard into pan all over so they don't fall apart.
• Put in refrigerator for an hour to cool which makes them easier to cut.
• Cut into 15 bars and enjoy.
• You may also wrap in wax paper and freeze.

Steps:

• In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Cut into bars.

Steps:

• Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
• Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
• Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
• Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
• Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
• Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
• For a chewier bar, store in the fridge. For softer bars, store in the cupboard.

Steps:

• Preheat oven to 350F degrees.
• Grease 8x8 pan.
• Combine all ingredients with mixer.
• Press into pan.
• Bake for 20 minutes.
• Cool and cut into bars.