Granola Bars: Take 2

I made another set of these granola bars, this time with pecans so I can share with some walnut-allergic friends.

   I put them in a 9×13 lined with parchment and let them cool almost 2 hours in the pan before lifting them out, and I think being thinner and cooler helped. I also stirred the dry and wet ingredients together in a bowl really thoroughly before packing them into the pan; I think some of yesterday’s granola wasn’t as well moistened as it could have been. 

Still used a raw cranberry honey and added craisins, but these are overall a much more satisfying bar texture.


Cranberry Honey Nut Granola (bars)

These are awfully crumbly for granola bars, but definitely on the right track.  I used this recipe with cranberry honey, and tossed in some dried cranberries.  I used a silicone 9×9, which may have been responsible for some of the crumbly texture; I’ll try a parchment lined 9×13 next time and see if thinner bars hold together better. 

Either way, they taste pretty good!