Chewy and sweet and easy to assemble. They are great for long trips or short car rides. I make up 2 or 3 batches at a time. I like to wrap them individually to make them more portable, but honestly about 1/2 of a batch is usually gobbled up too fast to wrap.
- ½ cup Butter, *
- ⅔ cup Brown Sugar
- ⅔ cup Honey
- ⅔ cup Crunchy Peanut Butter
- 1 teaspoon Vanilla
- 3 cups Regular Rolled Oats
- 1 cup Wheat Germ
- 1 cup Graham Cracker Crumbs, 7 full cracker sheets
- 1 cup Dried Cranberries, **
Melt Butter in a medium sauce pan. Stir in Brown Sugar and Honey. Bring to a boil. Cook and stir one minute. Remove from heat and add Peanut Butter and Vanilla. Mix until smooth. Stir in Rolled Oats, Wheat Germ, Graham Cracker Crumbs and Cranberries. Press in a 9×13 pan. Chill 2 hours. Cut into 24 bars. Wrap individually and store in airtight container or Ziploc bag.
*Butter – It is something I can’t live without in my cooking and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plane and simple butter, is my favorite thing to spread onto fresh baked bread. Beans just don’t cut it. So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge that is where I keep it. I stock up when it is on sale and I use it all year round. When we are getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I have enough butter around to always spread on my toast!
**Try Raisins, Dried Cherries, Dates, Prunes, Dried Apricots or even Chocolate Chips. The varieties you can make are endless, but Cranberries are our favorite!
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