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.


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