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Just made granola, now I want some bars!

a
ACM Feb 22, 2005 04:55 PM

I just made Martha Stewart's Granola, but I have a craving for crunchy chewy bars (like the ones that Metropolitan in Philadelphia makes). What should be my binding ingredient to pull together the granola?
I would like to avoid Peanut Butter. I was thinking more along the lines of honey, corn syrup, canola oil and...what do you think?

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  1. c
    Carb Lover RE: ACM Feb 22, 2005 08:02 PM

    Believe I've seen egg white used as a binder. Here's a recipe someone recently linked to that might help...

    Link: http://www.kerner.net/

    6 Replies
    1. re: Carb Lover
      a
      ACM RE: Carb Lover Feb 22, 2005 08:07 PM

      Good suggestion, but I have to avoid that recipe because it doesn't call for pre-made granola.

      1. re: ACM
        j
        Jess RE: ACM Feb 22, 2005 08:13 PM

        Yes it does. See where it calls for toasted oats? That's granola. Be brave.

        1. re: ACM
          c
          Carb Lover RE: ACM Feb 22, 2005 08:30 PM

          Thought you could glean some info from the recipe and adapt it to your already-made granola.

          My thoughts: Combine butter, brown sugar, egg, and vanilla (or almond extract) over double boiler until butter has melted and sugar has dissolved. Make sure heat is very low so that egg doesn't curdle. Gradually add in enough granola so that the mix comes together but isn't wet. Press into greased baking pan and bake for 15-20 min. at 350F. Cool and then cut into squares. This seems like a low-risk experiment. Good luck.

          1. re: Carb Lover
            a
            ACM RE: Carb Lover Feb 23, 2005 09:52 AM

            Yessum, that's what I did.

            I melted butter and brown sugar in a microwave (it was getting late), and then as it cooled, I added in and egg and some vanilla extract - I was worried that the egg might lose some of its binding capability in the mixture, but I think it worked fairly well. After a cooling period, I cut the bars into squares. The serated knife I used managed to mince pieces of the bars off, causing me to question the use of butter as the main binding agent here, but it works. The sugar and butter did leave a strong imprint on the bars' taste, which was somewhat, um, bad.

            1. re: ACM
              c
              Carb Lover RE: ACM Feb 23, 2005 11:18 AM

              Thanks for the follow-up, ACM. Sounds like it sorta worked but ultimately didn't result in the best flavor or texture. From how you describe the 'minced pieces', I wonder if the sugar and butter almost created a caramel that was too sweet and then hardened. Eggs/egg white should be the primary binding agent, while butter and sugar should be added more for flavor IMO. Again, just guessing...

              The other idea of using melted marshmallows or marshmallow creme sounds promising if you want that chewy texture. Of course, it will add a good amt. of sweetness too. Good luck and let us know when you have perfected your recipe!! The commercial stuff out there is nasty.

              1. re: Carb Lover
                c
                Carb Lover RE: Carb Lover Feb 23, 2005 11:25 AM

                Well, a quick search at MS Living website turned up this recipe that uses their homemade granola...

                Link: http://www.marthastewart.com/page.jht...

      2. g
        Grace RE: ACM Feb 23, 2005 09:41 AM

        I believe Martha Stewart has a granola bar recipe that calls for melted marshmallows (like a rice krispie treat).

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