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Recipe courtesy of Mary Berg
Rocky Road Granola Bars
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 12 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 16 mg
- Sodium
- 73 mg
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 12 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 16 mg
- Sodium
- 73 mg
Ingredients
Directions
- Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
- Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
- Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
- Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
- Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
- Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
- For a chewier bar, store in the fridge. For softer bars, store in the cupboard.
