Crunchy Granola Bars

We really like crunchy granola bars but can't eat the popular ones on the market due to the added soy protein, eggs and dairy.  So I decided to create my own recipe.  Here is one that I tried today.  I forgot about them.  OOPS!  So the edges are a little brown.....well really brown but DG thinks they taste like roasted marshmallows.  LOL!  I am pleased with them and thought others might like them as well.  They do contain quite a bit of sugar between the honey and the brown sugar.  I did not mess with that yet.  ;)

Crunchy Granola Bars

3/4 c melted coconut oil
1 tsp salt
1 tsp vanilla
1/2 tsp cinnamon
3/4 c brown sugar

Mix together as well as possible.  Immediately  pour into:

4 cups GF oatmeal
1 c unsweetened coconut
1/2 - 3/4 chopped dark unsweetened chocolate *

Mix thoroughly until everything is incorporated.  Press into an 10 x 15 jelly roll pan.  Bake at 450.  MAKE SURE YOU WATCH THEM!!!!!!!!!!!!  When they are evenly browned, remove from the oven.  Score/cut with a pizza cutter.  Allow to cool completely.  Remove from pan and break apart.  YUMMY!

* Make sure to use dairy free unsweetened chocolate or dark chocolate

Leftover Candy Cane Brownies

So here we are in July and much to Dacia Grace's delight, I found a large stash of candy canes leftover from Christmas.  I know they keep a long time but I also know that after awhile them become gummy when you eat them.  (YUCK!).

What to do?

They are too pretty to throw out.  Besides it would break my daughter's heart to throw out these pretties.

Throwing them out would also break my frugal heart!  ;)

So..........

Why not experiment?  I have nothing to lose!

The result is yummy brownies that are sooooo good with a scoop of vanilla ice cream.  Don't get upset with me if you no longer have any candy canes leftover.  (In a pinch I think that the star burst peppermints that you get at the bulk hard candy section of Winco will work just as well.)

So without further ado.........

4 ounces unsweetened chocolate
1/2 cup shortening or coconut oil
2 eggs - (I use duck eggs)
1/4 cup sugar
1 teaspoon pure vanilla extract
A few drops peppermint oil (optional)
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup crushed candy canes, divided
1/2 cup semisweet mini chocolate chips

(1)  In a small food processor grind/chop between 8 to 10 candy canes to fine powder.  Set aside.

(2) In small saucepan, put the unsweetened chocolate and the shortening.  Allow to melt while working with the eggs and sugar.  Be careful not to over melt as the chocolate will taste burnt.  I take it off the heat when the four lumps are very soft and then stir it until everything melts together.  Allow to cool for a few minutes.

(3) Beat eggs and sugar.  Add vanilla and peppermint oil.

(4) Slowly add the chocolate mixture.

(5) Mix in flour and salt using a wooden spoon.  If you have been using a mixer, you will need to move to a wooden spoon now.  Mix only until the ingredients are all incorporated.  Do NOT over mix.

(6)  Add in the semi-sweet chocolate mini chips and 1/2 cup of the crushed candy cane.

(7)  Press batter into greased AND floured 8 inch square pan.  Sprinkle remaining 1/4 c of the crushed candy cane.  Bake at 350 for 25 to 30 minutes.  Allow to cool in pan for 15 minutes.  This will allow the brownies to "firm up" before you cut them. 

(8) Serve with vanilla bean ice cream.

Notes:  We use Spectrum Organic All Vegetable Shortening which is 100% soy free!