I wanted to make a big, fancy two layer yellow cake today, but reality set in and I realized I wouldn’t have time to go buy cake flour and frosting ingredients. Luckily, I did have a hodgepodge of coconut, oats, wheat germ and was able to make a quick batch of what may be my new favorite coconut chocolate chip granola bars.
Chewy Coconut Chocolate Chip Granola Bars are made by toasting the oats, coconut and wheat germ lightly, then blending them with butter, peanut butter, brown sugar and honey. Because the mixture is quite hot, it is cooled slightly before the chocolate chips are added.
Chewy Coconut Chocolate Chip Granola Bars
- 2 1/2 cups quick cooking oats**
- 1 cup sweetened flaked coconut
- 1/4 cup wheat germ I used toasted
- 4 tablespoons butter salted
- 1/4 cup light brown sugar
- 1/4 cup honey
- 6 tablespoons extra-crunchy peanut butter
- 1 teaspoon of vanilla
- 1/2 cup mixed white and dark chocolate chips
- Preheat the oven to 350 degrees F.
- Line a 9 inch square metal baking pan with nonstick foil or parchment paper.
- Spread oats evenly on a large rimmed parchment-lined baking sheet and bake at 350 for 5 minutes. Add the coconut and wheat germ to the baking sheet and continue toasting for another 5 to 8 minutes, stirring every so often, until the coconut starts to brown. Remove from oven and let cool.
- Meanwhile, combine butter, sugar and honey in a large microwave-safe mixing bowl. Heat on high for 30 seconds. Stir until butter is melted and sugar is dissolved. Add the peanut butter and vanilla and stir until smooth. Let cool slightly, then stir in the cooled oat mixture and the chips
- Pour into the lined square pan and press tightly into the pan. Bake for about 15 minutes.
- Let cool for about 30 minutes, then lift from the pan and score (do not cut) into bars. Put the scored bars in the refrigerator until firm, then carefully break them apart along the scored edges. Chilling the bars will help them hold together when sliced. You can the bars into square or make 8 long bars and trim the edges.