Snickerdoodle Granola Bars

My coworkers are fantastic guinea pigs.

It's not uncommon for me to whip something up late at night long after Jason heads to bed and take the whole pan to work the next day to be taste tested.

One night a few weeks back, I made three different recipes (all sweets) and brought them with me to the office.

{let me take a minute and assure you that there are never complaints raised about being guinea pigs when it comes to food!}

Out of the three, these were by the far the biggest hit. Not only did Jason and I think they were amazing, the entire office did too!

What they didn't know is just how darn EASY they were! While the other two recipes took a few steps, multiple dishes, and lots of time, this one took 5 minutes and one bowl.

Yup, 5 minutes. One bowl.

This is the first time I've made granola bars and I sure wish I had tried making them sooner! Storebought granola bars aren't cheap and we buy them often. These? Cheap! Easy! And SO much tastier. I can't wait to try other variations. But in the meantime, we will gladly nosh on snickerdoodle flavored granola bars.

This weekend, take 5 minutes and whip these up. You'll thank me later!

Snickerdoodle Granola Bars
1/2 cup butter or margarine
1/2 cup light corn syrup or honey
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon salt, optional and to taste
3 1/2 cups quick cook oats
3/4 cup plus up to 4 tablespoons all purpose flour

Line an 8x8 inch pan with foil and allow for some overhang (to help with removal later). Spray the foil with cooking spray and set aside.

In a large microwave safe bowl, combine the butter, corn syrup or honey, brown sugar, and granulated sugar. Heat in the microwave on high for 3 minutes total, stopping every minute to stir. Keep an eye on it the final minute and make sure it doesn't bubble over.

To the bowl, add the vanilla, cinnamon, cream of tarter, and salt. Stir to combine. Add the oats and stir to combine. Add the 3/4 cup flour slowly, stirring constantly to incorporate it. Add up to 4 more tablespoons flour if your mixture seems very wet - it should be thick and moist. Be careful to not dry it out.

Transfer the mixture to the prepared pan and spread it into a flat layer, pressing down firmly with a spatula and smoothing it out. Place it in the fridge for at least 2 hours, or in the freezer for at least an hour, until the bars are set. Once set, lift the bars out by the foil overhang and onto a cutting board. Slice into desired size and shape.

Store bars in either an airtight container, individually wrapped in plastic wrap, or in a Ziplock. At room temp they will keep up to a week, in the refrigerator for up to a month, or in the freezer for up to 3 months.

Source: Averie Cooks