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Love these and make them a ton! A great recipe that you can tweak to fit your tastes. I usually omit the brown sugar but add an egg and bake. I know it defeats the purpose of a no bake recipe, but it makes the granola all crunchy with a little less sugar and I love it!
Since I've never had a CliffBar (because they're so costly) I can't compare. But, if they taste anything like this I can understand the cost. These are wonderful Reds albeit a bit of a trick to put together. I used honey for the syrup part and ended up throwing in a splash of maple syrup because it seemed a bit dry. I'm sure this was because of the almond butter I was using that wasn't blending or melting into the mix well. I did have to end up using my hands to mix together and then press into an 8x8 inch pan. I then took your advice and used a square of wax paper to press down firmly. They still fell apart somewhat upon cutting and getting out of the pan and so I would recommend chilling for at least an hour. I didn't worry about the crumbliness as I wrap mine in saranwrap and put in the freezer in a big zip-lock bag for whenever. A great idea for on-the-go. Made for HolidayTag.
I really like the flavor, but my bars wouldn't stay together. It seems that more of the sticky sauce needs to be added? Or do you have any other suggestions for what I may have not done correctly? No one else had issues...so maybe it is me. I used craisins, toasted walnuts and almond butter. Delish! Next time I am going to try it with dark chocolate covered dried cherries chopped small!
Fabulous!!! I have made these several times and they are a huge hit! Thank you so much! I now keep these around my house almost all the time.
These are great! Not exactly like a Clif bar but pretty close...they have that crispy, sweet, flavorful thing going on. I also thought they were a cinch to make. I make breakfast bars for my family every week and these were the easiest I've made. Will make them regularly and try different combinations. This time I used almonds and craisins and they were great. Thanks for the wonderful recipe Redsie.....