Salty and sweet come together in this decadent no-bake dessert from Claire Tansey.
Chocolate-pretzel granola bars
- 1 1/4 cups quick oats
- 1/4 cup unsalted butter
- 1/4 cup creamed honey
- 1/4 cup brown sugar
- 3/4 cup puffed-rice cereal
- 3/4 cup chopped pretzels
- 2 tbsp flax seeds
- 1/3 cup chocolate chips
Heat a large non-stick frying pan over medium-high. Add
1 1/4 cups quick oats, stirring often, until browned, 4 to 5 min.
Stir 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir
in oats, 3/4 cup each puffed-rice cereal and chopped pretzels,
and 2 tbsp flax seeds until combined.
Scrape into a greased 8 × 8-in. baking dish. Smooth top, then sprinkle with 1/3 cup chocolate chips. Refrigerate until firm, about 30 min. Cut into bars. Let stand at room temperature 5 min before serving. Keeps well, refrigerated in a resealable plastic bag, up to 1 week.
Makes 18 bars | Great source of fibre.
Courtesy Claire Tansey
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