Chewy Granola Bars

Ingredients

·         8 Cups Old Fashioned Oats

·         1 Cup Butter

·         1 Cup Brown Sugar

·         1 1/3 Cup Honey 

·         2 tsp Vanilla

·         8 Cup Rice Chex cereal

·         2 tsp Salt

·         2 cups chocolate chips

Directions

1. Prepare large cookie sheet (with sides--not just flat) by lining it with parchment paper (or wax paper) and spraying with non-stick spray.

2. In a saucepan, over medium heat, melt butter, brown sugar, and honey together.  Stir until the sugar is dissolved.  Bring it to a gentle simmer and let it bubble away for 1-2 minutes.  Add vanilla.  Remove it from heat to cool slightly.

3. Add Oats and Chex to large bowl.  Add Salt.  Mix well.  Pour the slightly cooled honey mixture over the oat mixture.  Stir until well coated.  Add chocolate chips and stir quickly to mix.  Chocolate will melt slightly, but that is fine.

4. Press mixture into prepared cookie sheet.  Press into pan firmly using another piece of parchment paper so they won't stick to your hands. 

5.  Chill for 2-3 hours in the fridge (can do less time, but the colder they are the easier they are to cut).  Cut and place each granola bar into a baggie or wrap in saran wrap.  Can freeze or store at room temperature.

No-Bake Energy Bites

3 cups oatmeal

1 1/2 cup peanut butter (or other nut butter)

1 cup honey

3 cup coconut flakes

1 1/2 cup ground flaxseed

1 1/2 cup mini chocolate chips

1 tbsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Soft Pretzels

1 pkg active dry yeast (or 2 1/2 tsp.)

2 TBS brown sugar

1 1/8 tsp sat

1 1/2 cups warm water

3 cups all purpose flour

1 cup bread flour

2 cups warm water (110 degrees)

2 TBS. baking soda

5 TBS melted butter

2 TBS coarse kosher salt

parchment paper

I used my kitchen aid mixer for this part:

In a large mixing bowl, dissolve yeast, brown sugar and salt in a 1 1/2 cups warm water.  Stir in flour, and knead dough (on a floured surface or in your mixer using kneading paddle) for about 8 minutes.  Place in a greased bowl, and turn to coat the surface.  Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8" square pan.

After dough has risen, cut into 12 pieces.  Roll each piece into a 3 foot rope, pencil thin or thinner.  Twist into a pretzel shape and dip into the baking soda solution pan.  Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 for 8-10 minutes or until golden brown.  Brush (I dipped top surface into a bowl of melted butter) and sprinkle with coarse salt, garlic salt or cinnamon sugar.