Ever since I made the Chocolate Chip Almond Butter Granola Bars several weeks ago, I’ve been on the hunt for another great granola bar recipe. But many of the recipes that I’ve come across incorporate several ingredients that I’m not particularly fond of - like dried fruit, coconut and wheat germ. I like my granola bars to be nice and simple, so it was a bit of a challenge to find a recipe that fit my palate.

But of course Brown Eyed Baker came to my rescue with her “no-bake” granola bars. They were very quick and easy to put together but the best part about them was how simple they were. It’s simply a mixture of some oats, crispy rice cereal and sliced almonds held together by a caramel-y sauce. Yeah, you heard me. These are healthy granola bars that taste like CARAMEL. It’s not even overpoweringly sweet - just sweet enough to give you a nice kick in every bite. Mmmmm…

No Bake Chewy Chocolate Chip Granola Bars (adapted from Brown Eyed Baker):

Yields 10 bars

• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/4 cup sliced almonds
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup brown sugar, packed
• 3 tablespoons honey
• 1/2 teaspoon vanilla extract
• 3 tablespoons mini chocolate chip

Lightly coat an 8x8 baking dish with nonstick spray; then line the baking dish with parchment paper.

In a large bowl, combine the oats, rice cereal and almonds.

Melt the butter, brown sugar and honey in a small saucepan over medium high heat until it begins to bubble.

Reduce heat to low and cook for 2 more minutes.

Remove from heat and stir in the vanilla extract.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Spread the granola mixture into the prepared baking dish.

Sprinkle with chocolate chips and press down lightly with the back of a spoon.

Let cool at room temperature for at least 2 hours, or until the chocolate chips are set, before cutting into bars.

Printer-Friendly Version

Also, don’t forget to enter my giveaway! Winners for the slow cooker will be picked on Friday, March 23rd and announced Monday.