Lauren's Granola Bars

We met Matt Chatfield when he was the chef at the Culinary Center of Kansas. In addition to being in charge of their kitchen, catering and “dinners on demand,” Chef

Matt also taught classes. When we were at the CCKC teaching classes he’d always take time to visit and often times let us sample what he was making! At that time his triplets were just babies.

Over the years those babies have grown and now spend lots of time in the kitchen. Of course that seems fitting since their mom is also a chef.

Chef Matt is often featured on a Kansas City, MO TV program: Cooking with Karli . He recently appeared with his three daughters to show how kids can help make dad delicious foods for Father’s Day.

I made Lauren’s recipe for Granola Bars, a recipe her dad helped her create — they are yummy and stay together, too.

Granola Bars   

2 ½ cups Oats
2 ½ cups Rice Cereal
½ cups Light Brown Sugar
¾ cup Coconut Oil
½ cup Honey
½ teaspoons Kosher Salt
½ teaspoon Pure Vanilla extract
½ cup Creamy Peanut Butter (I used nutty peanut butter)
½ cup Pretzels, crushed
½ cup Semi-sweet Chocolate Chips (I used mini chips)

1. Preheat oven to 350 F.
2. Mix all ingredients in a bowl with a rubber spatula for 2 minutes, till they are mixed thoroughly.
   
   
   
   
3. Line a 9x13 baking sheet (pan) with parchment paper (I used extra pan allowing the end pieces to extend past the pan edges for easy removal), and spray with non stick coating. Spread evenly in the pan. (I used a piece of waxed paper to press down on the bars to compact them.)
   
   
   
   
4. Using a butter knife (bench knife), make separation cuts for the bar shape you want.
   
5. Bake for 8-10 minutes.
   
6. Remove from oven and let cool uncovered for 2 hours. (Once cooled, I placed the pan in the refrigerator to speed the setting up process. When chilled, I lifted them out of the pan using the ends of the parchment paper, and then cut them.)
   
7. Place carefully in an airtight storage container. Good for 2 weeks, but you will eat them all before then!

You might also like to check out:
Tiffany’s Raspberry-WhiteChocolate Brownies 
 Isabelle’s Cheddar and “Local Pig” Bacon StuffedBurgers.

Recipe without photos . . .

Granola Bars   

2 ½ cups Oats
2 ½ cups Rice Cereal
½ cups Light Brown Sugar
¾ cup Coconut Oil
½ cup Honey
½ teaspoons Kosher Salt
½ teaspoon Pure Vanilla extract
½ cup Creamy Peanut Butter (I used nutty peanut butter)
½ cup Pretzels, crushed
½ cup Semi-sweet Chocolate Chips (I used mini chips)

1. Preheat oven to 350 F.
2. Mix all ingredients in a bowl with a rubber spatula for 2 minutes, till they are mixed thoroughly.
3. Line a 9x13 baking sheet (pan) with parchment paper (I used extra pan allowing the end pieces to extend past the pan edges for easy removal)  and spray with non stick coating. Spread evenly in the pan. (I used a piece of waxed paper to press down on the bars to compact them.)
4. Using a butter knife (bench knife), make separation cuts for the bar shape you want.
5. Bake for 8-10 minutes.
6. 6. Remove from oven and let cool uncovered for 2 hours. (Once cooled, I placed the pan in the refrigerator to speed the setting up process. When chilled, I lifted them out of the pan using the ends of the parchment paper, and then cut them.)
7. Place carefully in an airtight storage container. Good for 2 weeks, but you will eat them all before then!