One bite of these delicious S'more Granola Bars
and you will be hooked. They contain all the necessary S'more components -
chocolate, marshmallows, and graham crackers. But instead of sandwiching the
chocolate and marshmallows between two graham crackers, we sandwich them
between a yummy mixture of graham cracker crumbs, rolled oats, flour,
coconut, ground cinnamon, butter, sugar, and maple syrup (or golden syrup). To keep these bars
soft and chewy make sure to bake them only until lightly browned. Cut the
granola bars into rectangles or squares while they are still warm. The
S'More Granola Bars
will be crisp and crunchy just after baking, but will soften when covered
and stored. They can be stored at room temperature for about 10 days, if they last that long.
A few notes on ingredients. You can use either golden syrup,
or pure maple syrup in these bars. Lyle's Golden Syrup is a British
sugarcane syrup that is thick like molasses, amber colored, with a rich
delicate flavor. Using this syrup gives the granola bars a soft and chewy
texture and a flavor that is sweet, but not cloyingly so. You can usually
find this product in some grocery stores or else in specialty stores or on
the net. If using maple syrup,
recommend using pure maple syrup in these bars as it adds a nice depth of
flavor. Do not use the artificial pancake syrup. If you do not have pure
maple syrup in your pantry, you can substitute dark corn syrup
realizing, of course, that the taste of the bars will be somewhat altered.
I like to use old fashioned rolled oats in this recipe, not the quick
cooking type. While both types start with oats that are cleaned, toasted,
and hulled to become what we call oat groats, the difference between the two
is in the thickness of the oats after the oat groats have been steamed and flattened. Old-fashioned rolled oats are thicker because to make quick-cooking
rolled oats the oat groats are first cut into pieces before being
steamed and flattened. For those not living in North America a good substitute for
graham cracker crumbs is crushed Digestive Biscuits although you could use
any crushed butter cookie if that is all you have on hand. The only other
point that needs mentioning is about the sweetened coconut. Sweetened
coconut is made by combining coconut with powdered icing and is packaged either in plastic bags or
cans. It comes shredded or flaked and you can use either type. Again
though, if you are unable to find sweetened coconut, unsweetened coconut
can be used.
I adapted this recipe from King Arthur Flour's 'The All-Purpose Baking Cookbook'.
Granola Bars: Preheat oven to 350 degrees F (180
degrees C) and place the rack in the center of the oven. Butter
(or use a non stick vegetable cooking spray) a
9 x 9 inch (23 x 23 cm) square baking pan.
Melt the butter,
brown sugar, and maple syrup (golden syrup) in a medium sized saucepan, placed
over medium heat. Once the sugar has dissolved remove the saucepan from the heat
and transfer the mixture to a large heatproof bowl. Stir in the flour, oats,
graham cracker crumbs, coconut, salt and ground cinnamon, making sure all the
dry ingredients are coated with the butter mixture. Press about half of this
mixture onto the bottom of the prepared pan and leave to cool (about 5-10
minutes). Once the mixture has cooled sufficiently, evenly sprinkle with the
chocolate chips and marshmallows. Top with the remaining crust mixture. Bake in
the preheated oven for about 15 minutes. Remove from the oven and let cool for
about 20 minutes. Cut into squares while they are still warm. Can be stored at
room temperature for about 7-10 days.
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