Do you have a favorite granola bar recipe? This remains mine. I’ve tested many variations, and these are the crunchiest—slightly chewy at the edges and reliably hold together. They are egg-free; the recipe calls for butter but can easily be made vegan with plant-based butter.
Vermont Granola Bars
This recipe is adapted from King Arthur’s Vermont Granola Bars. Over time I’ve halved the original batch, removed dried fruit, added Rice Krispies for extra crunch, experimented with flavored chips, and adjusted the oven temperature for a more even bake. My daughter and her friends have always loved these because they turn out sweet and candy-like while still feeling homemade.
Notes and Tips
- A half batch fits an 8-inch square pan or a 6×9-inch mini sheet pan; the bars will be slightly thicker.
- I reduced the oven temperature from the original 450°F to 400°F for a more even bake and less risk of burning the coconut or nuts.
- If you use pre-roasted, salted sunflower seeds, skip roasting and halve the added salt.
- To measure the saucepan ingredients quickly, place the saucepan on a kitchen scale and add the butter, maple syrup and corn syrup by weight.
- Work quickly when pouring the hot syrup over the dry mix: the syrup is cooked to firm-ball stage and will start to set as it cools.
- The combined mixture cools rapidly but remains very hot—add chips carefully so they soften without fully melting. I press the mixture into the pan, check the temperature, then sprinkle the chips on top.
Recipe
Chocolate and Butterscotch Chips Vermont Granola Bars
Ingredients
- ½ cup roughly chopped pecans or walnuts (45 grams)
- ½ cup sweetened or unsweetened flaked coconut
- 2 cups rolled oats (160 grams)
- ½ cup sunflower seed kernels
- ½ cup Rice Krispies (optional)
- ½ teaspoon salt
- 6 tablespoons unsalted butter (84 grams) or plant butter to make vegan
- ¼ cup plus 2 tablespoons corn syrup (120 grams)
- ¼ cup plus 2 tablespoons maple syrup (120 grams)
- ¼ cup plus 2 tablespoons very firmly packed brown sugar (84 grams)
- 1 teaspoon vanilla extract
- ⅓ to ½ cup mixed semi-sweet and butterscotch chips
Instructions
- Preheat oven to 400°F. Spread the pecans on a large baking sheet and roast about 2 minutes. Add the coconut and roast another 4 minutes, until coconut browns and nuts are aromatic. Transfer to a mixing bowl.
- Add the oats and sunflower seeds to the baking sheet and toast about 8 minutes, stirring every 4 minutes, until the oats begin to brown. Add toasted oats and seeds to the bowl with the nuts and coconut, then stir in Rice Krispies if using.
- Line a 9×13-inch metal pan with parchment paper or nonstick foil.
- In a saucepan, combine salt, butter, corn syrup, maple syrup and brown sugar. Over medium heat, bring to a boil. Without stirring, cook until the mixture reaches 248°F (firm ball stage) on a candy thermometer.
- Remove from heat and quickly pour the hot syrup over the dry ingredients. Add vanilla and stir until the dry ingredients are evenly moistened. Transfer the mixture to the prepared pan and press flat using a sheet of parchment. Sprinkle chips across the top.
- Bake at 400°F for 5 to 6 minutes. The mixture will be hot and bubbly. Remove from oven and let cool 8–10 minutes.
- Score the bars lengthwise, then cut crosswise into 14–16 bars depending on desired thickness. Do not separate while still warm—the bars will be too soft. Let cool another hour or until room temperature, then pull apart and wrap individually.
Notes
You can omit sunflower seeds or use pre-roasted, salted nuts—if you do, reduce the added salt. To prevent chips from melting, sprinkle them on after pressing the hot mixture into the pan and allow residual heat to soften them slightly.
Let us know how it was!