Chocolate-Dipped Granola Bars

One of my favorite ‘foodies’ to follow is The Pioneer Woman, Ree Drummond.  She does a blog, TV show, cookbooks and other fun to read books and writings. And she promotes ranch life! What a good combination, she knows where food comes from and celebrates it.  A couple of Saturdays ago, son Clint was home and I had the TV show Pioneer Woman on. In spite of being involved in ‘work’, it must have caught his attention, because when I mentioned my idea to make granola bars he asked, “those dipped in chocolate?”

Yes, these did turn out to be some of the best granola bars I’ve tasted, this recipe could even make you stop buying the prepackaged breakfast or snack bars from the store. But remember, that even though they are full of healthy ingredients and are good for you, they are also rather high in calories. Two words – portion control. This can be assisted by wrapping these yummy bars individually and securing with freezer tape. Or perhaps by putting them in the freezer (and don’t tell anyone else).  At any rate, a good snack or healthy dessert.

Chocolate-Dipped Granola Bars

6 cups rolled oats (not quick oats)

4 tablespoons butter, melted

¼ cups canola oil

1 teaspoon salt

1 cup brown sugar

½ cup honey

¼ cup apple juice

¼ cup molasses

1 tablespoon vanilla extract

1 ½ cups Rice Krispies

1 cup wheat germ

½ cup finely chopped pecans

¼ cup roughly chopped almonds

8 oz milk chocolate or chocolate almond bark

Preheat oven to 350 degrees. In a bowl, toss oats with canola oil, melted butter and salt. Spread this mixture on 2 (or 1 large) baking sheets and toast in oven for 15 – 20 minutes, stirring twice to make sure it doesn’t burn. Remove from oven and set aside.

Reduce oven heat to 325 degrees. In a medium saucepan, combine brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all is combined. Stir in vanilla.

Toss together the toasted oats. Rice cereal, wheat germ, pecans and almonds. Pour in sugar mixture, stirring as you pour. Toss to combine; it will be sticky.

Press into a baking sheet (thoroughly greased with butter, or lined with greased foil) and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut into pieces (about 16) with a sharp knife and remove from pan.

Melt chocolate or almond bark and dip cooled granola bars straight into the melted chocolate so only the bottom is chocolate-covered. Set on parchment until set, or cool in refrigerator to set the chocolate quicker.