Ghirardelli Caramel Granola Bars Recipes

NO-BAKE GRANOLA BARS WITH CAROB DRIZZLE

Steps:

• Place the dates in a medium bowl, cover with 2 cups hot water and soak for 30 minutes, until softened.
• Line a 9-by-13-by-2-inch pan with foil, leaving a 2-inch overhang on at least two sides. Lightly spray the foil with cooking spray.
• In a large bowl, combine the oats, puffed rice cereal, almonds, 1 cup of the carob chips, dried cherries, sunflower seeds and flaked coconut. Mix until evenly combined.
• Add the softened dates and their soaking water to a blender along with the cinnamon, vanilla and salt. Blend on high speed until completely smooth, 1 minute.
• In a separate bowl, mix together the almond butter and 1 1/2 cups of the date syrup. (Refrigerate the extra date syrup for another use; see Cook's Note.) Add the almond butter mixture to the bowl with the oats and mix together with a rubber spatula or clean hands until evenly combined. When you squeeze the granola in your hands, it should hold together like a wet dough.
• Firmly pack the granola into the prepared pan. Flatten the top by lightly spraying the bottom of a 1-cup metal measuring cup and pressing down on the granola to compact it as much as possible. There should be about 3/4 inch between the granola and the rim of the pan. Cover with foil and freeze for 2 hours.
• When the granola has set, remove the foil. Melt the remaining 1/2 cup carob chips with the coconut oil in the microwave. Immediately drizzle the melted carob over the granola. Let set at room temperature or, for faster results, freeze for 5 minutes.
• Once the carob has set, use the foil overhang to lift the granola from the pan. Cut the granola into 24 bars by cutting it into 3 strips on the 9-inch side (every 3 inches) and 8 strips on the 13-inch side (about every 1 1/2 inches).
• Serve immediately or wrap the bars individually in plastic wrap and store in the refrigerator for a quick on-the-go snack.

GHIRARDELLI NO-BAKE FUDGE BAR

Steps:

• In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
• For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
• Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
• Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

GHIRARDELLI CARAMEL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside.
• In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once.
• Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
• Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
• Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
• Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.