CHERRY GRANOLA BAR RECIPE RECIPES

Steps:

• Line a 9×9-inch pan with parchment paper.
• Leave an overhang for easy removal of bars.
• Add the sliced almonds and pepitas to a food processor.
• Pulse for about 7-10 seconds (on chop setting), until the nuts are all broken up.
• Add to a large bowl.
• With a sharp knife, coarsely chop the dried Montmorency tart cherries (I found they don’t chop well in the food processor).
• Add to the bowl with the nuts.
• Add in the quick oats and salt.
• Stir together.
• In another bowl, add the creamy almond butter and honey.
• Microwave for 30 seconds.
• Remove and pour in the vanilla extract.
• Stir for about 30 seconds to one minute or until well blended.
• Pour the wet ingredients into the dry ingredients.
• Use hand mixers (or your hands) to mix/knead the mixture together until combined.
• This takes a little effort, but it will come together!
• Once the ingredients are well combined, pour into the prepared pan and then firmly press down with your hands.
• Use the bottom of a 1 cup measuring cup to really press and pack the mixture together in one even layer.
• Press firmly here to avoid crumbling later!
• Coarsely chop up a dark chocolate bar and add to a small microwave safe bowl.
• Microwave for 15 seconds, stir for 15 seconds, and if needed return to the microwave for another 15 seconds and stir for another 15 seconds until smooth and melted.
• Using a spatula, transfer the melted chocolate to a small bag and snip off the top (or use a pastry bag fitted with a #3 tip).
• Drizzle chocolate all over the bars.
• Place pan of bars in the fridge 30 minutes to an hour or until the chocolate is hardened and the bars are firmed up.
• When you’re ready to slice, lift the bars out of the pan by using the overhang from the parchment.
• Use a sharp knife to cut into 16 bars (7 vertical cuts and 1 horizontal cut down the middle).

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.