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Nutty Granola Bars

From: The 3-Ingredient Baking Book
March 19, 2020

From: The 3-Ingredient Baking Book
In university I went through a homemade granola bar phase. They were portable and sweet, and kept me going between classes. The only problem was that they fell apart — I often ended up eating them with a spoon stolen from the cafeteria. These no-bake bars stick together. Not only are they perfect for when I’m on the go, they keep me honest 8-inch (20 cm) square metal baking pan, lined with parchment paper

Ingredients

21⁄2 cups (250 g) granola
1⁄2 cup (130 g) creamy almond butter
1⁄2 cup (125 mL) corn syrup

Instructions

  1. Place the granola in a large bowl. Set aside.
  2. In a small saucepan over medium heat, heat the almond butter and corn syrup, stirring constantly, until melted and smooth, about 3 minutes. Make sure the mixture is warm but not boiling.
  3. Pour the almond butter mixture over the granola and stir to coat.
  4. Press the granola mixture evenly into the prepared pan. Cover and refrigerate until firm, about 30 minutes. Remove from the pan, using the parchment liner, and cut into bars.
You can vary these bars by changing the granola or the nut butter. Try cashew, peanut or even seed butter for a change of pace. Store the granola bars in an airtight container in the refrigerator for up to 1 week.

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