Well, it used to be healthy (Chewy Granola Bars recipe)

I read a recipe for Homemade Chewy Granola Bars on the Frugal Family Fun Blog and thought they sounded good, but I didn't have most of the ingredients called for. Not even raisins. And I was a bit short on rolled oats. (Groceries tomorrow.)

But I did try them out, with the not-as-healthy ingredients that I did happen to have here--and they were still very good. I like the idea of the no-bake version; my baked bars have not always turned out so well, and these had a good texture--light and crispy, only a bit crumbly. FFFB also posted a followup to their original post, with other suggestions for variations.

This is what I did--we were going for sort of a S'Mores effect, especially with the crushed cereal. I think I remembered everything I put in them. A bit of peanut butter would have been good in the wet ingredients, but we were taking them to the community centre which is nut-free, so not this time.


Less-Healthy-but-Very-Tasty Chewy Granola Bars

Ingredients:

2 cups oats (I had only about 1 2/3 cups)
1 cup Rice Krispies cereal
1 cup Quaker Corn Bran Squares Cereal
About 1 1/2 cup chocolate chips, divided
1 cup mini marshmallows
3/4 cup shredded coconut
2/3 cup brown sugar (or less--I found these pretty sweet)
1/4 cup honey
4 tbsp. margarine
2 tsp. vanilla extract

Prepare the dry ingredients as follows: Toast the rolled oats, dry, on a cookie sheet, for about 10 minutes (or less) at 400 degrees. Stir frequently and turn off the oven if they start to smell overdone. The reason you're toasting the rolled oats alone is because the bars are no-bake, and all the other dry ingredients don't need to be cooked.

Run the Corn Bran Squares through the food processor until they're broken up into smaller pieces. (Lacking this, you could whack them with something to break them up.)

In a large bowl, mix the broken-up Corn Bran Squares with all the other dry ingredients, including about a cup of the chocolate chips, except the rolled oats, which should still be toasting or at least keeping warm in the oven.

In a small sauce pan (non-stick is good if you use non-stick), combine the brown sugar, honey, margarine (or butter), and vanilla. Heat until the sugar is dissolved and it's all warmed through.

Line a 9 x 13 inch pan with waxed paper (I used a piece big enough to hang over the ends, to make removing the bars easier). Spray with non-stick spray or otherwise grease the waxed paper.

Mix the oats with the other dry ingredients and the wet mixture. Put the mixture into the prepared pan, using a wooden spoon or non-stick spatula. Even if you work quickly, you may find that the chocolate chips start to melt from the heat. If this happens and you want them to look more chocolate-chippy, press another half cup or so of chips into the top.

Take another piece of waxed paper and press the mixture down flat with it. Press down firmly to make sure the bars are well compacted. Let cool completely, about 2 hours; I put them in the freezer for the last half hour.

Cut into bars with a sharp knife.