Easy Chewy Granola Bars

Chewy Granola Bar


A few years ago I fell in love with a granola bar and with in six months of me finding it they stopped selling it. It’s that the way it happens though. They were this perfect combination of chocolate, fruit, salty, and crunchy. I just had to find away to have them again. I have tried to make granola bars several different times, they all came out crunchy and never stuck together very well. I had to find away and one night I did. I was nervous but since they were gone in less then 48hrs I think they were a huge hit.

Chewy Granola Bars

  • 2 c oats ( I used the one minute quick cook oats, but didn’t cook them)
  • 1 c rice Krispie cereal
  • 1 c preztels, broken into pieces
  • 2/3 c light brown sugar
  • 1/3 c honey
  • 2 ts cinnamon
  • 2 TBS almond slivers
  • 1/4 c dried cranberries
  • 1/4 c butter
  • 3/4 c chocolate chips (I used a mix of semi-sweet and milk chocolate)


  1. Line a 9×13 inch pan with parchment paper.
  2. Mix all the dry ingredients in a large bowl. Set to the side.
  3. In a small sauce pan over medium heat combine all the wet ingredients. Heat until all the sugar is completely melted.
  4. Once the sugar is completely dissolved, remove from heat and combine with the dry ingredients. Mix well.
  5. Press mixture hard and evenly into the prepared pan. Place in fridge for about 30 minutes.
  6. In a small bowl melt chocolate chips. You can use the double boiler method or the microwave heating in 10 second intervals. Once the chocolate is melted pour over the granola and spread out evenly. Place back in fridge until chocolate has set. Then cut into bars or squares. Enjoy

OMG! Caramel Sauce

This is a quick one today. If you make anything you must make this sauce. Creamy, smooth, rich flavor and makes a ton. Best part is that is it wicked easy to make!



Best Caramel Sauce

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 TBS butter
  • 1/4 teaspoon salt


  1. Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
  2. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot!  Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly.
  3. Turn off the heat. Stand back to avoid splattering and slowly add the cream, butter, salt  and vanilla. Don’t worry – the cream will bubble violently and the caramel will solidify. <—This part scared me the first time I made it!
  4. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature. It will thicken as it cools.