I am really proud of these bars. Like beaming. I knew exactly what kind of granola bar I wanted to bite into, but I couldn't find a good sugar-free, corn syrup-free recipe out there that I liked. So I experimented. And experimented some more. I ate granola bars for breakfast, lunch, and dinner for 2 days in a row, and made granola bars half a dozen times before I finally reached what in my mind is perfection: chewy yet crispy, sweet but not too sweet, easy to slice and not crumbly, and (relatively) healthy (sweetened with only honey... well. Chocolate chips don't count, ever. Shhh)
I present them to you, without further ado.
The recipe is on my PBS post here. Go make them now!
Happy back-to-school to you all!!
I have never seen a batch of granola bars disappear so quickly. Just like you wrote, they are chewy, not too sweet and absolutely scrumptious! Using puffed buckwheat instead of rice was the only modification I made.
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Going to make these thanks with love Janice
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