I don’t know about you, but I love to snack. Maybe it’s because I’m a serial tea drinker and nothing goes better with a cuppa than a biscuit or a little something-something to quench my sweet tooth, but anything sweet, or flapjacky, or a little bitesize sweet-treat, sign me right up!
I’ve tried baking flapjacks, aiming to get ones as good as those little bitesize ones in the cartons from the bakery in supermarkets, and they’ve never turned out right, or in fact even remotely edible. I don’t know what I’m doing wrong, but I’ve tried so many recipes and they are always burnt or rock solid. That was until I found these granola bar recipe from Gemma who runs Bigger Bolder Baking, and they are so yummy, easy and foolproof I just had to share them with you. What’s so great about these bars is that you can completely personalise them and add whatever you want, I made a chocolate version because Toby and I are compete choco-holics, but you can swap out the cocoa powder and chocolate chips for anything, such as peanut butter and peanuts or raisins and nuts. On her website she also has all the different measurements and things that you could swap out, depending on what you have available and any dietary requirements here.
- 90g Oats – rolled or quick cooking
- 20g Rice Crispy Cereal
- 60g Butter
- 75g Honey
- 90g Brown Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
For the chocolate version I made:
- 30g Cocoa Powder
- Milk Chocolate Chips
For a Peanut Version:
- 80g Peanut Butter (added into the caramel, after the salt & vanilla)
- 40g Chopped Peanuts (added to the mix after the caramel)
For a Raisin & Nut Version (both added to the mix after the caramel)
- 40g Raisins
- 40g Chopped Mix Nuts of your choice
- Measure out your oats and cereal into a large bowl.
2. Weigh out your butter, sugar and honey into a saucepan/microwaveable bowl and melt together for 2 minutes.
3. After it’s combined together, whisk in the a salt and vanilla extract.
4. Whisk in the cocoa powder.
5. Pour caramel mix over the cereal.
6. Add the majority of the chocolate chips (keep back a handful or so), and mix everything together using a rubber spatula.
7. Once it’s all combined, line a small baking tray (this one was roughly 16 x 24 cms), then use the spatula to firmly press all the mix down into the tray. This bit is very important because if you don’t press it in enough, the bars won’t hold together.
8. Once it’s all pressed down, sprinkle the rest of the chocolate chips on top and lightly press these in as well.
9. Now you can pop it in the fridge for 2-3 hours to set.
10. Remove from fridge and cut into portions, I made 8 of this size and they are a perfect snack size. These last for a week in a sealed container at room temperature, so are perfect to make at the start of the week for elevenses, lunch boxes, or just a general snack.
Hope you have a go making these and enjoy them, they’re delicious!