Super Awesome Nummy Bars These are inspired by the dark chocolate cherry granola bars that my husban

Super Awesome Nummy Bars These are inspired by the dark chocolate cherry granola bars that my husband loves and our local store stopped selling, and “Car Snack #2” from The Homemade Pantry by Alana Chernila.  Basically, I’m using Alana’s process with my own recipe.  Once you have the proportions down, you can put in any ingredients you like. Syrup: ½ cup of butter ¾ cup packed brown sugar ½ cup honey 1/3 cup maple syrup (or 1/3 cup more honey or 1/3-½ cup peanut butter) Dry Ingredients: 2 cups of rolled/old fashioned oats 1 cup of dried cherries ½ cup sunflower seeds without the shells ½ cup pumpkin seeds without the shells 1 ½ cups nuts (I did ½ cup each of peanuts, almonds, and pecans for this batch) ½ cup shaved, unsweetened coconut if you like coconut ¼-½ cup sesame seeds ½ teaspoon salt You will also need chocolate chips/chunks.  I usually use a mix of dark chocolate and semi-sweet chocolate, but you can do whatever makes you happy.  Peanut butter chips are also delicious. Directions: Melt your syrup ingredients over medium-low heat stirring occasionally until it is all melty and delicious. Mix together your dry ingredients in a bowl.  Do not add chocolate (or do, just be aware that it makes the whole process a lot more messy if you add it now). Once the syrup is all melty, mix it with the dry ingredients so that they get completely coated. Heat oven to 350 F.  Line a cookie sheet with parchment paper.  You’ll have to decide if you want thick or thin bars.  If you want thick (more chewy) bars, go with a small cookie sheet.  If you want thin (crunchier) bars, go with a large cookie sheet. Cover the parchment paper with as much chocolate as you want on the bottom/top of your bars. Cover chocolate chips with the other ingredients and smooth down with a spoon for an even layer. Bake 15-35 minutes (depending on thickness) until the edges are a darker brown. Cool completely. Flip out of pan and cut into bars. Try not to eat them all in one sitting. I prefer thinner, crunchier bars, but the majority of this batch is headed to my husband’s stash at work, so thick and chewy it is.  I also recommend making the chocolate layer the “top” when eating these, because it can get messy on the bottom. Store in sealed plastic.  May be refrigerated or frozen. -- source link

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