I connected with an ‘old’ friend this year and she sells Pampered Chef. My love for Pampered Chef has grown over the years because they have some great kitchen tools. I already own a number of things from this company, as I truly believe they make ones life easier in the kitchen! Yet, after talking to Charlene, I felt like I ‘HAD’ to get something new :). I received the Snack Pan on my doorstep, this week. What is cool … is that you can bake in the pan and then once they are cool just put the lid on. The lid easily comes on and off for people to take one out. It’s pretty cool! I don’t get any incentives at all with Charlene … I just truly like my pan! If you want a Snack Pan you can reach out to her and get one .. or any other Pampered Chef consultant 🙂
I used a granola bar recipe that I like and made these fabulous bars!
Here is the recipe for you to try, yet, remember that you can add anything to a granola bar … so don’t be afraid to get creative!
Gluten and Dairy Free Granola Bars
- 140 grams Peanut Butter
- 110 grams Honey
- 1 Egg
- 1 tsp Vanilla
- 3 Cups Gluten Free Rolled Oats I used Only Oats
- 1/2 Cup Quinoa Flakes
- 2 tbsp Chia, whole
- 1 tbsp Flax seeds, whole
- 1/4 cup Brown Sugar If you like it sweeter you can add up to 1/2 cup
- 1/3 cup Craisins
- 1/3 cup Chocolate Chips
- Measure all of your dry ingredients in a large bowl. Stir well.
- Measure your peanutbutter, vanilla, honey and egg into a second bowl and mix well with a spoon.
- Add wet ingredients to dry ingredients and stir until well combined.
- Take a small scoop and fill the Snack Pan cavities with granola mixture. I put three small scoops into each cavity.
- I wet the tips of my fingers with water and pushed the granola flat into the granola bar caviites, so they were flat.
- With the extra granola, I scooped it into my small silicone muffin pans. I small scoop in each muffin cup.
- Bake in a 350 degree F oven for 12 minutes. The edges will be just slightly golden. If you bake longer they will be a crispy granola bar. Baked like this, they will be a bit chewy.
- Cool on rack. Once completely cooled, put the lid on and they are ready to eat!
I use a digital scale to measure peanut butter and honey and lots of items in my recipes. The reason is you can just pour your ingredients into the bowl and not have the messy job of scraping out measuring cups and such. The Snack Pan can be ordered through Charlene or any other Pampered Chef Consultant. Or try the small muffin silicone pan, and you will have bite size granola bites! I used my small scoop for each bite. You can get small muffin pans in your local store or click on picture and you will be directed to buy online, if you are interested. I use my Small Scoop from Pampered Chef (or you can get from Amazon) to portion the granola bars. I do this for two reasons. One, it makes it easy to fill the sections in the pan AND secondly, my husband is a diabetic. It is very easy to calculate carbs if you know exactly what you have put into each granola bar.