Chocolate Chip Granola Cookie Bars

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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.

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Ingredients

  • 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

Directions

  1. Preheat oven to 350°
  2. Coarsely chop the pecans (if they aren’t pre-chopped).  Toast the pecans for about 5 minutes or until lightly toasted.
  3. While pecans toast, combine the first 7 ingredients in a large bowl; stirring until well combined.
  4. Lightly spoon flour into a dry measuring cup and level with a knife.
  5. Add the flour, oats, pecans, and chocolate chips to mixture and stir until combined.
  6. Press the dough into a lightly greased 9×12 inch glass baking pan; spreading evenly throughout the pan.
  7. Bake at 350° for 13 minutes or until set.  Let it cool slightly on a wire rack.  Cut into 20 pieces.

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The Frugality

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.

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