Snow-Capped Granola Bites
photo by Diana 2
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
20 squares
ingredients
- 1⁄2 cup unsweetened flaked coconut
- 1⁄2 cup pecan halves, chopped
- 1⁄4 cup dates, diced
- 1⁄4 cup unsweetened dried cranberries
- 1⁄2 cup unsalted sunflower seed kernels
- 1 1⁄4 cups rolled oats
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 1⁄4 cup white corn syrup
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon vanilla
- 1⁄2 - 3⁄4 cup 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