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The Washington Post

Granola Squares

Granola Squares 20.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013, No Bake Dec 4, 2013

These taste pretty great as is, but feel free to customize with your favorite nuts and dried fruit. At this time of year, it's fun to make a double batch and use some of your sturdier, high-sided cookie cutters to make shapes. Scraps can be pressed together to cut out small squares.

Make Ahead: The uncut slab of granola squares needs to be refrigerated for 30 minutes to set up. The squares can be stored in an airtight container for up to 10 days or frozen between layers of wax paper for up to 3 months.


Servings:
20 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 cookies

Ingredients
  • 2 1/2 cups granola (your favorite)
  • 1 1/2 cups roasted/salted, chopped walnuts
  • 1 cup dried cranberries
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, cut into chunks
  • 3/4 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup good-quality honey

Directions

Line an 8-inch square baking pan with plastic wrap, making sure that two sides have enough overhang to use for lifting.

If your granola is clumpy, pulse it in a food processor for no more than 10 seconds to a pea-size consistency. Do not over-process.

Place the granola in a mixing bowl and add the walnuts, cranberries and salt. Stir until thoroughly incorporated.

Combine the butter, brown sugar, cinnamon and honey in a small nonstick saucepan over medium heat; cook for 4 or 5 minutes, stirring occasionally, to create a smooth syrup. Pour into the granola bowl and immediately stir to thoroughly coat the dry ingredients. Let the mixture rest for 5 or 10 minutes, until just cool enough to handle.

Press the mixture into the baking pan, making sure to pack the corners well and create an even, firm surface. Cover and refrigerate for 30 minutes.

Use the overhanging plastic to lift and transfer the granola slab to a cutting board. Cut into 20 pieces.


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Recipe Source

Adapted from "No Bake Makery: More Than 80 Two-Bite Treats Made With Lovin', Not an Oven," by Cristina Suarez Krumsick (Grand Central Life & Style, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per square: 210


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 100mg 4%

Total Carbohydrates: 28g 9%

Dietary Fiber: 2g 8%

Sugar: 22g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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