As a kid, I adored Quaker Chewy bars. I didn’t get to have them very often, and I remember eating them crumb by crumb to make them last, like Charlie did with his chocolate bars in Charlie and the Chocolate Factory (although I never managed to make them last that long!).
photo from Quaker Website
As I grew older my snacking tastes evolved, but Chewy bars were always a constant. Then when I had to go gluten free, they became off limits. I switched to Kind bars instead as a portable snack, and while they were better for me, it just wasn’t the same – too much fruit and nuts!
photo from Kind website
When I saw the no-bake granola bars on I’m a Celiac, I knew I had to try them because they looked exactly like my beloved Chewy bars! I had everything in my pantry already too, so I knew it must be fate. (for Pam’s recipe, click here)
photo from I’m a Celiac
I started off mixing together the dry ingredients – I used Trader Joe’s Gluten-Free Rolled Oats and Gluten-Free Rice Krispies (bonus – they are made with brown rice!). I added in the raisins and pecans, then tossed in a couple tablespoons of ground flax seed just to bump up the nutrition factor a little.
Next, I melted together the butter, brown sugar and honey into a syrup.
This is where I think I may have messed up a bit – I neglected to follow her instructions to turn down the heat after it came to a bubble (distracted by taking pictures!), so I think I let it go too far and it sort of clumped up when I added it to the dry ingredients. I did my best to combine it though, and once I pressed it into a casserole dish I thought it would come together.
Unfortunately, that was not the case – after letting it cool and then chill, I cut into it and it went all over the place…
I didn’t let that disappoint me, though – it still tasted fantastic, so I just crumbled it up and called it granola!
I think that the key is the addition of the Rice Krispies – that gives it the lightness and crunch reminiscent of Chewy bars. I also really like finding gluten-free recipes that I would consider “normal” – the only special components that make it GF are avoiding cross-contaminated oats and regular Rice Krispies, which are made with malt.
Thanks, Pam, for a great recipe! I’m looking forward to trying it again, correctly this time, to see if I can make them stay in bar form like the gorgeous ones you pictured