Dairy free, contains no wheat or soy - Double Dark Chocolate Granola Bar Cookies

     Finally, a homemade granola bar that actually sticks together! It’s also dairy free and contains no wheat or soy products. While the peanut butter, cocoa and chocolate chips do contain fat, there are no other added fats in this recipe.
     For those with a gluten intolerance — although oats and rice cereal are gluten free, if they are processed in a plant that also processes wheat, there is a change of cross-contamination, so look for specially packed gluten-free cereals.

Double Dark Chocolate Granola Bar Cookies
⅔ cup light corn syrup
½ cup chunky peanut butter

3 tablespoons packed brown sugar
¼ cup unsweetened cocoa powder, dark chocolate preferred

2 teaspoons vanilla 

½ teaspoon salt

2 cups quick cook oats (if you have old-fashioned whole-rolled oats, pulse briefly in a food processor)

2 cups crispy rice cereal
¾ cup mini dark chocolate chips, divided (or use semi-sweet)
  1. Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  2. In a saucepan, combine corn syrup, peanut butter, brown sugar and cocoa powder; heat and stir until mixture is very smooth.
  3. Remove from heat and add vanilla and salt; stir to combine.
  4. Add oats and stir to combine.
  5. Add 1 cup rice cereal and gently stir to combine so cereal doesn't become too crushed. Slowly add the second cup of cereal. Mixture will be thick and at this point, I sprayed my hands and used them to mix the ingredients. 
  6. Add most of the chocolate chips and stir to combine; most will melt since the mixture is still warm.
  7. Pack mixture into prepared pan and sprinkle with remaining chocolate chips.
  8. Cover pan and refrigerate for at least 2 to 3 hours or in the freezer for at least 1 hour, or until bars have set up.
  9. Using foil overhang, remove bars from pan, place on cutting board, and cut into cookie-sized squares.
Other Possibilities:
  • Cut cookies into bar shapes and wrap, similar to commercial granola bars. Cookies or bars could be bagged and frozen (for up to 6 months) for handy snacks.
  • Use dried cherries or cranberries in place of the chocolate chips.
  • Experiment with other types of nut butters
Recipe without photos . . .
Double Dark Chocolate Granola Bar Cookies
⅔ cup light corn syrup
½ cup chunky peanut butter

3 tablespoons packed brown sugar
¼ cup unsweetened cocoa powder, dark chocolate preferred

2 teaspoons vanilla 

½ teaspoon salt

2 cups quick cook oats (if you have old-fashioned whole-rolled oats, pulse briefly in a food processor)

2 cups crispy rice cereal
¾ cup mini dark chocolate chips, divided (or use semi-sweet)
  1. Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  2. In a saucepan, combine corn syrup, peanut butter, brown sugar and cocoa powder; heat and stir until mixture is very smooth.
  3. Remove from heat and add vanilla and salt; stir to combine.
  4. Add oats and stir to combine.
  5. Add 1 cup rice cereal and gently stir to combine so cereal doesn't become too crushed. Slowly add the second cup of cereal. Mixture will be thick and at this point, I sprayed my hands and used them to mix the ingredients. 
  6. Add most of the chocolate chips and stir to combine; most will melt since the mixture is still warm.
  7. Pack mixture into prepared pan and sprinkle with remaining chocolate chips
  8. Cover pan and refrigerate for at least 2 to 3 hours or in the freezer for at least 1 hour, or until bars have set up.
  9. Using foil overhang, remove bars from pan, place on cutting board, and cut into cookie-sized squares.

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