Here's a recipe for granola bars that are far and above better than anything I've had at the store. Brown rice syrup can be found by sugar in some large grocery stores. Otherwise, look for it at a health food store. The end result is a little sticky, but it's worth it. My rating: 4.5 out of 5.
Granola Bars
2 cups rolled oats
1 1/2 cups sliced almonds
1 cup chopped pecans
1/2 cup shredded coconut
1 cup chopped dried fruit
1/2 tsp salt
1 1/4 cups brown rice syrup
1/4 cup honey
Heat oven to 300 degrees. Combine oats, almonds, and pecans and put onto a cookie sheet. Cook for 7 minutes. Stir. Add coconut. Stir. Cook for an additional 5-7 minutes (watch closely to prevent the coconut from burning).
In a large bowl, combine fruit and salt. Add cooked oat/nut mixture. Stir.
In a small saucepan, combine brown rice syrup and honey. Cook over medium heat until the mixture is liquid and runny, about 3-4 minutes. Pour into the large bowl that contains the other ingredients. Stir everything together until well
combined.
Line a 9x13 pan with waxed paper. Pour the mixture into the pan. Cut off another piece of wax paper that is the size of the pan and place over the granola. Using that wax paper to keep your hands from sticking, press down very firmly and evenly. Make sure to get the edges and keep pressing until the mixture is as tightly packed as possible.
Refrigerate for four hours.
Cut into pieces and store wrapped in waxed paper.
I'll admit that this fudge isn't as delicious as the more labor-intensive fudge recipes. However, it is still pretty good. It's great for those "I need chocolate, and I need it now" kind of days.
