Every year come May in Memphis, the 90 degree and up temperatures begin. Except for this year and I’ve been loving every minute of the 70 and 80 degree weather. That was until Monday hit with high 90s and doesn’t seem to want to give up. I saw 103 on my car’s thermometer yesterday, boo! Apparently it’s time to summer through the heat and humidity once again, which means I really dislike turning on my oven. When it’s still over 80 degrees outside at night, turning on the oven just seems wrong with all the hard work my central air is doing.
Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!
What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!
DARK CHOCOLATE CHERRY ALMOND GRANOLA BARS
Makes 12 bars
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy no-stir almond butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
1/2 cup dried cherries, roughly chopped
1/2 cup almonds, roughly chopped
1/4 cup dark chocolate chunks (or chips)
- Line the bottom of an 8 x 8 inch baking pan with parchment paper, allowing for an overhang on two opposite sides.
- In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, cherries and almonds. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the dark chocolate over the top and gently press into the granola bars with your hands.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.