Comments on: Ginger & White Chocolate Granola Bars

By: Dot

Dot — Wed, 03 Mar 2010 18:13:50 +0000

Great ideas! thanks for sharing your experience :)

By: HRobinson

HRobinson — Wed, 03 Mar 2010 17:53:28 +0000

I made a batch of these last weekend and we loved them but I remembered how I got them to be soft. I don’t bake the finished batch. I roast everything, then heat the liquids and finally mix it all together stirring in the add-ins last. Depending on your “liquids” recipe they come out similar to “Rice Crispy” treats. If you use peanut butter they’re like something we had as kids with cornflakes, peanut butter and kayro syrup, or even something similar to no-bake cookies depending on proportions of ingredients.

I press the mix into a pan and let it all cool, then cut. They hold up alright when you get the right mix but I’ve lost my recipe so I’ll be experimenting until I get it right again. I’ve also kept the “chocolate” from being added to the mix and after cutting I will “frost” the bars.

Any which way… yum!

By: Dot

Dot — Thu, 25 Feb 2010 13:32:25 +0000

Thanks! let us know how it comes out when you make it!

By: Jessica@Healthy Exposures

Jessica@Healthy Exposures — Wed, 24 Feb 2010 20:30:58 +0000

these look and sound amazing – beautiful photos!
I am a crystallized ginger FIEND, so you can bet I’m saving this recipe :)

By: Megan

Megan — Mon, 22 Feb 2010 03:44:19 +0000

YUM-these sound and look delicious! I love making my own granola at home but have never thought about turning it into individual bars-your recipe sounds great and I can’t wait to try it!

By: HRobinson

HRobinson — Fri, 19 Feb 2010 22:27:56 +0000

If you’re looking for chewy… think of it like making homemade rice crispy treats or no-bakes. I’ve had success stiring in a little peanut butter toward the end. Also using kayro syrup or maple syrup instead of brown or white sugars (if you’re looking to drop some calories sugar free syrups work alright too). Syrups mean the sugar is already “dissolved” and you don’t cook it too much changing the properties and getting into those harder candy phases. Keep up the experimenting. I’ve gone from “falling apart soft” to “time for a dental checkup” hard.

By: Dot

Dot — Fri, 19 Feb 2010 22:00:16 +0000

Thanks Chas! Those are some great ideas… I’ll have to incorporate some of those in my next version :)

I’m thinking not doing the last bake would lead to chewy rather than crunchy.. Does the puree help it stay together well?

By: Chas

Chas — Fri, 19 Feb 2010 20:52:51 +0000

What a coincidence. I have been messing around with Alton’s recipe as well and something I have tried that works to bind and help the chew factor is heating dates in apple juice then pureeing them into a paste and adding it to the mix. I would like to cut out the brown sugar and honey (which I have replaced with agave nectar.) I also do not bake them like Alton’s recipe suggests but just pop them in the oven for a few minutes then refrigerate. Thanks for the photo play-by-play.

By: Dot

Dot — Thu, 18 Feb 2010 23:52:34 +0000

I’ve had that issue before a little bit with that recipe, usually because my ingredients ended up pretty different from altons. I would increase the honey to up the sticky factor… good luck!

dot

Oh, and welcome everyone from Foodgawker and Tastespotting… we’re brand new, so take a look around and let us know what you think!!

By: kristina

kristina — Thu, 18 Feb 2010 20:33:20 +0000

I tried the Alton Brown recipe this past weekend. I had problems with the bars staying together after I cut them up. Any tips?