Snow-Capped Granola Bites
photo by Diana 2
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
20 squares
ingredients
- 118.29 ml unsweetened flaked coconut
- 118.29 ml pecan halves, chopped
- 59.14 ml dates, diced
- 59.14 ml unsweetened dried cranberries
- 118.29 ml unsalted sunflower seed kernels
- 295.73 ml rolled oats
- 29.58 ml butter
- 29.58 ml light brown sugar
- 59.14 ml white corn syrup
- 0.61 ml salt
- 1.23 ml nutmeg
- 1.23 ml cinnamon
- 2.46 ml vanilla
- 118.29-177.44 ml vanilla baking chips
directions
- Preheat oven to 350*. Line a 10 x 6 cake pan with parchment paper.
- In a large bowl, mix together coconut, pecans, dates, cranberries and sunflower kernels. Set aside.
- Heat the oats in a small frying pan until toasted a light brown. This could take about 10 minutes. Do not leave unattended. When done, add to the fruit and nut mixture.
- In a small saucepan, over medium heat, mix together butter, brown sugar, corn syrup, salt, nutmeg and cinnamon. Once incorporated, increase heat and boil for 1 minute. Remove from heat and add vanilla.
- Quickly pour this over the fruit/oat mixture and stir until combined.
- Press into the prepared pan. I've had good success laying another sheet of parchment over the mixture and pressing with a spatula. Bake for 15 minutes.
- Remove from oven and immediately sprinkle with vanilla baking chips. Allow the chips to soften for a few minutes, then using an offset spatula, spread to ice.
- Allow to cool to room temperature before removing from the pan and cutting into serving size pieces. They will be easier to cut if barely warm.
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RECIPE SUBMITTED BY
Diana 2
Canada