The other day Dan and I were hungry and decided to check out a local deli down the street. While we were waiting for our sandwiches, I was browsing the store’s homemade baked goods and came across their granola bars. They smelled so good and made me want to immediately make my own.
After browsing foodgawker and other food sites, I found a few recipes that sparked my interest. Unfortunately I didn’t have any oats, but I spent the next 24 hours thinking about granola bars and trekked out this morning, snow and all, to get my oats. I decided on these No-Bake Biscoff Granola Bars from Two Peas and Their Pod and omg, I could not have chosen a better recipe. These granola bars are everything I wanted and more. I’m not usually a big granola bar person, but these are something special.
Biscoff, for anyone who hasn’t tried it, is a thick spread made from Biscoff cookies. It tastes very much like ground up cinnamon graham crackers, but has the consistency of peanut butter. Not exactly healthy, but oh so delicious. Trader Joe’s sells their own version called Cookie Butter, which I’m sure is just as tasty. Biscoff spread lends the perfect flavor to these granola bars and gives them a wonderfully chewy texture.
To the original recipe, I added shredded coconut to half the granola bars, left out the biscoff cookie crumbles, and added a little cinnamon. I also let the chocolate chips melt a bit, making the bars slightly fudgy. So good! The recipe called for quick-cook oats, but I only had old fashioned and they turned out just fine.
Chewy No-Bake Biscoff Granola Bars (adapted slightly from Two Peas and Their Pod)
makes 10-12 bars
- 2 Tbsp butter
- 1/4 cup brown sugar
- 1/4 cup Biscoff spread or Cookie Butter
- 2 Tbsp honey
- 2 Tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 cup crispy rice cereal
- 1/4 cup mini chocolate chips
- optional: 1/3 cup sweetened coconut flakes
- Line an 8 x 8″ baking pan with parchment paper or wax paper (wax paper isn’t safe in the oven, but since we aren’t baking these, it will be fine)
- In a medium saucepan, heat butter, brown sugar, Biscoff, honey, and maple syrup over low heat. Stir gently to combine and cook for 1-2 minutes until a dark caramel-like sauce is formed. Add in vanilla extract and cinnamon and turn off heat.
- Stir in oats and then crispy rice cereal until well-incorporated. If you want a slightly fudgy texture, stir in chocolate chips while mixture is still hot. (If using coconut, mix in at this time as well.)
- Once chocolate is melted (about 1 minute), scoop the granola into the parchment paper-lined baking pan. Press down on the granola with a spatula or wooden spoon to create an even, flat layer. Sprinkle with a handful of extra chocolate chips if desired.
- Refrigerate the granola bars for at least 30 minutes before cutting. These bars are best stored in the fridge or an air-tight container.