Soft granola bars
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed brown sugar |
| 1 | cup | Vegetable oil |
| 2 | Eggs | |
| 2 | cups | Quick-cooking or regular oats |
| 1½ | cup | Unbleached flour |
| 1 | cup | Raisins or cut-up dates |
| 1 | cup | Chopped nuts or flaked coconut |
| 1½ | teaspoon | Each: ground cinnamon and ground cloves; optional |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| HONEY GLAZE 1/4 c honey | ||
| 2 | tablespoons | Margarine or butter |
Directions
Heat oven to 350 degrees. Grease jellyroll pan, 15½ x 10 ½ x 1-inch.
Mix brown sugar, oil and eggs in large bowl with spoon until smooth. Stir in remaining ingredients, except Honey Glaze. Spread in pan with spatula, patting evenly with hand. Bake just until center is set but not firm, 17 to 22 minutes; cool 15 minutes. Drizzle evenly with Honey Glaze; cool completely. Cut into bars, about 3 x 1 ¼-inches. Makes 40 bars.
Honey Glaze: Heat honey and margarine or butter in 1-quart saucepan over medium heat, stirring constantly, until margarine is melted and mixture is heated through. Soft Whole Wheat Granola Bars: Substitute 1 ½ cups whole wheat flour or ¾ cup whole wheat flour and ¾ cup unbleached flour for the 1 ½ cups unbleached flour. High altitude directions (3500 to 6500 feet): Heat oven to 375 degrees, bake 15 to 20 minutes. Helpful Hints: Bars can be stored tightly covered up to 2 weeks. Or wrap bars tightly in moistureproof wrap and freeze up to 6 months.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 21, 1998