No-Bake Granola Bars (Kid-Approved!)

My 3-year-old son loves granola bars. Loves them. Unfortunately, his favorites are enrobed in a thick casing of chocolate. Delicious, yes, but not the healthiest treat. So I set out to make a granola bar that he would find just as tasty, but would fill his belly with healthier ingredients.

I'm always looking for ways to sneak protein and fiber into Danny's meals. These granola bars feature oats, peanut butter, almonds, and chia seeds to add nutritional punch. A sprinkling of mini chocolate chips, and he overlooks the healthy stuff. That's a win in my book.

And since my boy enjoys a cooking project, we got to make this snack together. Full bellies? Check. Mother-son bonding? Double-check.

Let's get cooking!
Erin

No-Bake Granola Bars
Adapted from Two Peas and Their Pod

2 cups quick oats*
1 cup Rice Krispies
1/2 cup sliced almonds
3 tablespoons chia seeds
4 tablespoons butter
1/2 cup peanut butter
Scant 1/4 cup brown sugar, loosely packed
1/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup mini chocolate chips

Line a 9" square baking dish with aluminum foil. (I'm sure an 8" dish would work just fine, too. Your bars will just be slightly thicker.) The non-shiny side of the foil is non-stick, so make sure the shiny side is down so the non-shiny side will be touching the granola bars.

In a large bowl, stir together oats, Rice Krispies, almonds, and chia seeds. Set aside.

Combine butter, peanut butter, brown sugar, honey, and salt in a small saucepan over medium-low heat. Bring mixture to a boil. Allow it to boil for two minutes, stirring constantly, then remove from the heat. Stir in vanilla.

Very carefully pour melted peanut butter mixture over oat mixture and stir until everything is completely combined. Place into prepared baking dish and press granola bar mixture into the bottom of the pan. Sprinkle with chocolate chips and gently press so they adhere.

Refrigerate for 30 minutes. Slice into bars that are the best size for your family. I cut mine into 18 bars, and that seemed just right. (Although Danny could eat two per serving!) Store in the fridge.

*Since I didn't cook these granola bars, I used quick oats. I think old fashioned oats would be too chewy. But let me know how they turn out if you make a substitution!

Kris Kringle Rice Krispie Treats

When I was growing up, my mom was invited to a cookie exchange with her girlfriends every December. And every year she brought the same cookies...which weren't cookies at all, but fancy pants rice krispie treats called Kris Kringles. Everybody loved them, her darling children included. Even though she brought some delicious cookies home from her exchange, the Kris Kringles were the first to get gobbled up at our house.

When Amy, Andrea, and I started chatting about posting our favorite Christmas cookies this week, I knew I had to share my mom's recipe for Kris Kringle Rice Krispie Treats. But although I had enjoyed these delicious treats since I was a kid, I had never actually made them myself. It was time to call my mom. She was at work when I called, but promptly recited the recipe from memory. They are as simple as they are delicious.

I hope you enjoy this taste of my Christmas past!

Let's get cooking!
Erin

Kris Kringle Rice Krispie Treats
From my mom...the best place to get a recipe

6 cups rice krispies
1 cup sugar
1 cup corn syrup
1 cup peanut butter*
1 heaping cup butterscotch chips
1 heaping cup semi-sweet chocolate chips

Measure 6 cups of rice krispies into a really large bowl. Grease a 9" x 13" baking dish and set aside.

In a saucepan over medium heat, melt together sugar and corn syrup. As soon as it comes to a boil, immediately turn off the heat and stir in peanut butter. (You don't want it to boil too long because then your Kris Kringles will be really, really hard. My mom learned this from experience and shared her wisdom with me.) Carefully pour over the rice krispies and stir to combine.

Meanwhile, in a double boiler (or a heat-proof bowl set over barely simmering water) melt butterscotch chips and chocolate chips. Stir until it's a smooth mixture and pour over the bars. Use a spatula to spread the chocolate mixture to the edges. Allow the Kris Kringles to cool and the chocolate to harden before cutting into squares with a sharp knife.

*My mom recommends using chunky peanut butter. Since the husband is a creamy peanut butter kind of guy, that's what I used.

P.S. Danny has learned that it pays to hang around while I'm taking pictures for the blog. How could I deny this guy a taste?

Almond Granola Bars

These granola bars are a spin-off of a recipe that's been circulating among the moms in my Peoria neighborhood for years.  I was recently gifted the ingredient list — and of course started making my own variations.

We're lucky to have lots of kids in our 'hood, and one mom and I often trade baked goods (and favorite cook books) when our kindergarten boys get together. Julie B. introduced me to these light and crisp bars.

By way of pure coincidence, these granola snacks originated with Charity J., a mom in an adjacent subdivision — who was my neighbor when we first moved to town.

In my never-ending quest to provide filling nibbles to my boys, I decided to try making these snacks with almond flour. As I'm learning, almond flour is a gluten-free alternative with more flavor, protein and healthy fats compared to regular flour. I even used it to make triple almond chocolate pudding.

With Max and Sam in the house, a tray of these sweet and chewy morsels disappears pretty fast.

Mangia! Mangia!
Andrea

Almond Granola Bars
Inspired by the moms of Hawley Hills

2 eggs
4 tablespoons vegetable oil (coconut oil would be delicious)
2/3 cups honey
1/2 cup brown sugar
2 teaspoons baking powder
1 cup almond flour
4 cups rice krispie cereal
4 cups old fashioned oats
3/4 cups mini chocolate chips
1/2 cup dried cherries, chopped

Preheat oven to 375 degrees.

In a large bowl, whisk together eggs, oil and honey. Add brown sugar and mix until smooth. Add baking powder, almond flour, rice cereal and oats. Stir until everything is coated in the honey mixture.

Mix in chocolate chips and cherries.

Line a 13 x 9 inch pan with enough parchment paper so that some hangs over the edges. Pour mixture into pan. Using a spatula, firmly press granola into pan. Don't be gentle. You want to really press hard.

Bake for 15 to 25 minutes, depending on how hot your oven is. (Mine runs a little on the cool side, so these took almost 25 minutes.) When the top is golden brown, remove pan from oven.

Let cool completely. Holding the ends of the parchment paper, lift granola from pan and set on cutting board. Slice into bars. Good luck trying to eat just one!