Granola Bars:
2 c. brown sugar
1 1/3 c. peanut butter (smooth or crunchy)
1 c. corn syrup
4 tsp. vanilla
4 c. quick oats
4 c. rice crispies cereal
1 c. coconut (this makes it taste like the store bought)
Optional:
1 c. raisins
1 1/2 c. chocolate chips (mini work best, but I ususally use regular)
**we also have used extra coconut, buttersotch chips or peanut butter chips, etc. I ususally leave out the raisins or use craisins or mixed fruit chopped small. I also like it with a little less of the sugar it calls for (closer to 1 cup). It's fun to experiement.**
Preheat oven to 350F. Prepare a 9X13 baking dish (or larger baking pan) with pan coating, non-stick spray, or parchment paper.
Mix the first 4 ingredients in a large bowl (the largest bowl you own!). Stir in oats, rice crispies and coconut until well blended. Fold in any optional ingredients you are using. (I often have to use my hands to incorporate everything)
Press HARD into cookie sheet pan. Bake for 15-20 minutes or until set and edges are browned. Cool completely before cutting. Store in air tight container (if they last that long!)
2 c. brown sugar
1 1/3 c. peanut butter (smooth or crunchy)
1 c. corn syrup
4 tsp. vanilla
4 c. quick oats
4 c. rice crispies cereal
1 c. coconut (this makes it taste like the store bought)
Optional:
1 c. raisins
1 1/2 c. chocolate chips (mini work best, but I ususally use regular)
**we also have used extra coconut, buttersotch chips or peanut butter chips, etc. I ususally leave out the raisins or use craisins or mixed fruit chopped small. I also like it with a little less of the sugar it calls for (closer to 1 cup). It's fun to experiement.**
Preheat oven to 350F. Prepare a 9X13 baking dish (or larger baking pan) with pan coating, non-stick spray, or parchment paper.
Mix the first 4 ingredients in a large bowl (the largest bowl you own!). Stir in oats, rice crispies and coconut until well blended. Fold in any optional ingredients you are using. (I often have to use my hands to incorporate everything)
Press HARD into cookie sheet pan. Bake for 15-20 minutes or until set and edges are browned. Cool completely before cutting. Store in air tight container (if they last that long!)
