Best Chocolate Chip Granola Bars Recipes

CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS

Steps:

• Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
• Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
• Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
• Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
• Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
• Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, butter, corn syrup and vanilla. Microwave, uncovered, at 70% power for 2-3 minutes, stirring often until blended. Stir in the remaining ingredients., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until set. Cool on a wire rack. Cut into bars.

NONUTTIN' CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
• Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
• In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
• Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350.
• Beat first 5 ingredients until well blended.
• Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
• Stir in chocolate chips.
• Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
• Bake 12-15 minutes. Cool completely and slice into bars.

PUMPKIN CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees. Line an 8"x 8" baking pan with parchment paper. Let it over hang the edges of the pan.
• Spray paper with cooking spray i.e. Pam
• Combine first 5 ingredients in a medium bowl.
• Combine remaining ingredients, except for the chocolate chips, in a small bowl.
• Pour into the dry mixture and combine well.
• Mix in chocolate chips
• Press mixture firmly into the prepared pan.
• Bake for 25 min. Remove from the oven and cool for at least 10 min or longer.
• Lift the edges of the parchment paper to remove and cut into 12 or 16 bars depending on your choice of size
• Store in an air tight container for 3 days or in the refrigerator for 1 week.

PUMPKIN CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
• In a large bowl, whisk oats, spices, and salt together. Set aside.
• In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
• Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
• Using a sharp knife, cut into bars. Remove from pan and let cool completely.

LOW FAT CRANBERRY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 300 degrees farenheit.
• Spray an 8" square pan with cooking oil spray or coat sides and bottom of pan with canola oil.
• In a large bowl, combine oats, flour, wheat germ, and cinnamon.
• Stir in honey until dry ingredients are well coated.
• Stir in dried cranberries and 1/3 cup of the chocolate chips.
• Pat mixture into oiled pan.
• Top mixture with remaining 1/3 cup of chocolate chips.
• Bake for 18 - 20 minutes or until top is golden.
• Cool in pan, then cut into squares.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
• Mix oil, honey and vanilla in a large bowl.
• Add cooled oats, chocolate chips and nuts (if using) and mix well. (Note: If the oats are still warm at all, the chocolate chips will melt.).
• Line a 9x13 baking dish with parchment paper and mist with oil.
• Spread the mixture evenly onto the parchment.
• Lay a sheet of waxed paper over the mixture and press to compact. (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.).
• Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish.
• Bake for 20 minutes.
• Cool completely and lift parchment from the dish.
• Cut into 16 bars.

NONUTTIN' CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
• Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
• In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
• Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• In a large bowl, combine the first seven ingredients. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until edges are golden brown. Cool on a wire rack, Use a knife to cut into squares or cookie cutters to cut into shapes. Tint frosting if desired; frost bars. Store in an airtight container or wrap bars individually in foil or waxed paper.