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White Chocolate Cranberry Granola Bars Recipe
White Chocolate Cranberry Granola Bars Recipe photo by Taste of Home

White Chocolate Cranberry Granola Bars Recipe

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I created these chewy granola bars while searching for a healthy snack for my family. Now, wherever we go, folks request these bars--and the recipe. -Janis Loomis of Madison, Virginia
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 tablespoons reduced-fat peanut butter
  • 1 egg white
  • 1 tablespoon fat-free evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 cups old-fashioned oats
  • 1-1/2 cups crisp rice cereal
  • 1/3 cup white baking chips
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts

Nutritional Facts

1 bar equals 109 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 57 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the first seven ingredients. Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture. Stir in the oats, cereal, chips, cranberries and walnuts.
  2. Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 2 dozen.
Originally published as White Chocolate Cranberry Granola Bars in Light & Tasty April/May 2004, p31

Nutritional Facts

1 bar equals 109 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 57 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for White Chocolate Cranberry Granola Bars

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 2, 2014

I make these as double batches and freeze them. I have a son who is severely allergic to peanuts-and granola bars are VERY difficult to find peanut free! I substitute almond, soy or sun butters for the peanut butter and use whole eggs instead of whites. They turn out great, and freeze wonderfully. I almost feel like I under-bake them, but they harden up as they cool. if you over bake them, they will be crumbly.

MY REVIEW
Reviewed Sep. 22, 2013

Everyone likes these for a quick breakfast on the go. I used a brown rice flour instead of wheat and pecans instead of walnuts due to allergies. I think next time I make them I will use some applesauce as well for moistness, but overall they have a wonderful flavor.

MY REVIEW
Reviewed Aug. 30, 2011

These turned out really good. I changed a few things (as usual my husband would say). I used whole wheat pastry flour, brown puffed rice, cinnamon chips instead of white chocolate,and substituted the cranberries for dried cherries. I also didn't want to open an entire can of evaporated milk so I used fat free half and half instead. I also added a 1/2 cup of unsweetened applesauce to the recipe since so many reviewers stated it was too dry. Will make again!

MY REVIEW
Reviewed Jul. 3, 2009

I have made this recipe twice and everybody loved it. The granola bars disappeared very quickly. The second time I added some regular chocolate chips and it was just as good.

MY REVIEW
Reviewed Jun. 1, 2009

These bars are great tasting, will make them again. Batter a little dry for mixing so I added a little milk, turned out great and very moist.

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