So I was invited to a last minute cook out and asked to bring a small dish to pass. This usually wouldn’t be an issue for me, but since I am heading home for the summer in five days I’ve been trying to clean out my cupboards for the past week. Luckily, I recalled a recipe I had recently seen in this April’s issue of Cooking Light, and I just so happened to have all of the ingredients!
These Chocolate Chip Granola Cookie Bars are simple, simple, simple. And might I also add, delicious! This was my first time making it and I will definitely be making it again in the near future. Props to Cooking Light for, once again, providing me with a yummy and guilt-free recipe.
I will admit, I altered the recipe a little bit, which may have made it not as healthy as their version, but hey, it’s dessert. We can all splurge a little when it comes to dessert. I also doubled the recipe since the original recipe only makes 8 servings. The recipe that I’ve provided are my alterations. If you want the original Cooking Light recipe you can follow this link to their website.
- 2/3 cup packed dark brown sugar
- 4 Tablespoons canola oil
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup egg substitute
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate chips
- Preheat oven to 350°
- Coarsely chop the pecans (if they aren’t pre-chopped). Toast the pecans for about 5 minutes or until lightly toasted.
- While pecans toast, combine the first 7 ingredients in a large bowl; stirring until well combined.
- Lightly spoon flour into a dry measuring cup and level with a knife.
- Add the flour, oats, pecans, and chocolate chips to mixture and stir until combined.
- Press the dough into a lightly greased 9×12 inch glass baking pan; spreading evenly throughout the pan.
- Bake at 350° for 13 minutes or until set. Let it cool slightly on a wire rack. Cut into 20 pieces.
I have to admit, I don’t have any facts on the cost-effectiveness of this recipe. I was just lucky enough to have all of the ingredients for this recipe at the time. Even the chocolate chips were a hodge-podge of the assorted chips I had left in my cupboard; a mixture of mini chips, milk chocolate chips, and white chocolate chips. However, I will say, if you bake often you likely have all of these ingredients; making this a very frugal recipe and an excellent way to use up left-over ingredients from previous baking adventures.