Raise the Bar on Snack Time with Our Incredibly Crunchy, Gooey Chocolate Chip Granola Bars

Raise the Bar on Snack Time with Our Incredibly Crunchy, Gooey Chocolate Chip Granola Bars

Prep Time | 30 Minutes

Servings: Makes 12

Wine Varietal: Red Blend

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Goodness, gracious, great bars of happiness! Giving someone you care about these bundles of incredibly crunchy, deliciously gooey Chocolate Chip Granola Bars will have them smiling ear-to-ear while sipping their favorite Sutter Home Wine.

Loaded with hearty oats, sweet granola, and chunks of chocolatey goodness, these bars are like little bites of heaven. Pack them up as snacks or desserts, or serve them to friends in need of a mid-winter pick-me-up.

Try these chewy morsels with a glass of Sutter Home Red Blend for an extra burst of flavor. You’ll find that this wine’s sweet vanilla aromas and hints of spicy oak effortlessly complement our recipe’s sweet-yet-crunchy side for a simply delightful pairing.

Take happiness to go with our Chocolate Chip Granola Bars and Sutter Home Red Blend Wine.

If you enjoyed this sweet treat, then try our recipe for Chocolate Crackle Cookies.

Chewy Chocolate Chip and Coconut Granola Bars  Ingredients:

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup flaked coconut, thinly shredded (optional)
  • 1/3 cup honey
  • 1/4 cup of unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup plus 2 Tbsp of chocolate chips

Chewy Chocolate Chip and Coconut Granola Bars  Directions:

Toast the Oats

Preheat oven to 350°F. Place oats on a rimmed baking sheet and bake for about 8 to 10 minutes, stirring halfway through, until lightly toasted. If desired, you can also toast the coconut at this time with the oats— just watch carefully as coconut can burn easy. Place the oats and coconut in a large mixing bowl.

For the Granola Bars

  1. Prepare a 9-inch square baking pan by lining it with parchment paper and then lightly grease.
  2. In a medium saucepan, combine honey, butter, brown sugar, and salt. Cook over medium heat until butter melts and bring to a low boil. Allow to boil, while stirring, for about 1 minute. Remove from heat and stir in the vanilla extract.
  3. Pour hot mixture over the oatmeal/coconut mixture in the bowl. Stir until well combined and everything is coated with the sugar/butter mixture.
  1. Let the mixture sit for about 8 to 10 min, stirring occasionally, before quickly stirring in the 1/4 cup of chocolate chips. The mixture will still be warm but not so hot that the chips completely melt—they will melt a bit which just helps hold bars together.
  1. Scrape the mixture into your prepared pan then, using a rubber spatula or a lightly greased piece of parchment paper/foil press the mixture firmly into the pan. Take your time here and really press the mixture in so you have cohesive granola bars once cooled and cut. Then spread remaining 2 Tbsp of chocolate chips on top and gently press in. Cover the pan and place in refrigerator until cooled and set, about 2 hours.
  2. Remove pan from refrigerator and remove granola from pan using the foil/parchment lining. Then gently peel off the parchment paper/foil. Cut into 12 bars. Store in an airtight container at room temperature. (they can be stored in the fridge but they will be a less chewy texture).
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