We are alllllll chocolate-covered again at Casa Curls and Carrots!
A fellow blogger, Ada has a fun and dynamic blog about her culinary adventures in the kitchen and eating out on the town in Los Angeles, California: More Flood, Please. Ada developed a recipe for some rockin’ granola bars. They are inspiration behind double chocolate cherry granola bars – and this blog post. Thanks, Ada!
This morning, all of the ingredients in Ada’s recipe were assembled on the counter. My daughter, Snu Magoo, came in the kitchen to help bake – she loves to cook with me, “Ima.” She promptly requested, “Can we make these granola bars chocolate bars? Really chocolatey? Please?!” A girl after my own heart.
The recipe was adapted to include chocolate elements in the bars themselves, including Nutella and cocoa – as well as a generous sprinkling of dark chocolate chips over the tops of the bars. Dried cherries were added to the mix, as well: who says no to a chocolate-covered cherry?
Thank you, Ada, for your culinary inspiration. These granola bars are going to make great breakfasts and fabulous, quick snacks for the kids – and my hubby, affectionately known as Abba.
Abba is a busy bee and always looking for something filling to eat on-the-go. Today, he stopped home from the hospital – just briefly, between patients. Abba immediately ravaged the cupboards in search of something to grab-and-go for his walk back to the work. Sadly, nuts and dried fruit were his only finds. These granola bars will be perfect for his future hunger pangs (and mine, too)!
First, toast the oats until a light, golden brown.
Next, chop the maple-cardamom nuts (I used pecans).
Then, melt the chocolate-hazelnut spread, butter and honey over low-heat.
Stir in the cocoa, salt and vanilla. Mix well.
Remove the pan from heat.
Taste the glistening, glorious chocolate mixture.
We must be certain that it’s suitable for consumption.
Combine the nuts, cherries and toasted oats in a large bowl and stir.
Pour the warm, chocolate mixture of the toasted oats, nuts and cherries.
Press the mixture into half of a greased cookie sheet or a greased 9×9 glass pan.
Sprinkle the oat mixture with dark chocolate chips and bake.
Snu Magoo is very happy to help with this task. It’s a rough life, eating chocolate!
Remember to put the chocolate chips back in the cupboard, or they might disappear…
“Who, me? Couldn’t be!” The Littlest Guy is up to his old cocoa-nabbing tricks!
Remove the granola from the oven and allow to cool.
Then, cut into rectangles.
Try one (or two), just to make sure that they taste good. Oh, creamy, rich chocolate on top of chewy, sweet and slightly granola bars…
Me, “Ima” says, “MMMMMMM.”
Littlest Guy and Snu Magoo concur. Kid stamp of approval: “Check!”
I hope that you try these soon – and even add your own, unique spin on them. Experiment with a nut butter in place of the chocolate-hazelnut spread or switch up the dried fruits and nuts. Have fun and explore!
Let the circle of granola bar making continue! Now, can I have some More Food, Please?
Double Chocolate and Cherry Granola Bars
A great portable snack for kids or quick breakfast on-the-go
2 cups rolled oats, lightly toasted (choose a certified gluten-free variety, if desired)
1 1/2 cups maple-cardamom roasted nuts (I used pecans), chopped
1 cup dried cherries
7 Tbsp. honey
7 Tbsp. chocolate hazelnut spread (I used Nutella)
2 Tbsp. unsalted butter
dash of fine, iodized salt
2 Tbsp. good-quality cocoa
2 tsp. good-quality, pure vanilla extract
1/2 cup dark chocolate chips, 60% cocoa content
- Pre-heat oven to 350°F or 177°C.
- Lightly toast the oats in the oven on sheet tray for about five to ten minutes, until fragrant.
- Reduce oven heat to 300°F or 149°C.
- In a large bowl, combine the toasted oats, nuts and dried cherries and mix well.
- Over low heat, melt the chocolate-hazelnut spread, butter and honey in a small saucepan. Mix in the cocoa, vanilla and salt into the mixture.
- Remove from heat and continue to stir until mixture is smooth.
- Add the chocolate mixture to the oat mixture in the large bowl.
- Mix the melted chocolate mixture and the oat mixture with a large spoon – or your hands, if necessary – until completely combined.
- Generously spray a 9×9 inch baking dish with cooking spray or line with greased parchment paper.
- Press the chocolate and oat mixture into the prepared dish.
- Sprinkle with dark chocolate chips
- Bake at 300°F or 149°C for 20-25 minutes or until firm.
- Cool, cut into rectangles and store in an airtight container. Enjoy!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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