Build Your Own No-Bake Chewy Granola Bars

I LOVE this recipe! You can make these granola bars as healthy or "naughty" as you would like.

Build Your Own No-Bake Chewy Granola Bars

Categories: Cookies & Candies, Low Iodine Diet

CHOOSE YOUR GLUE:
4 tablespoons butter
1/2 cup brown sugar -- firmly packed
1/4 cup honey (or corn syrup)
OR
1/2 cup brown sugar -- firmly packed
1/2 cup corn syrup (or honey)
1/2 cup peanut butter
ALSO (optional)
1 teaspoon vanilla
1 dash salt (if not using pretzels as a mix-in)
cinnamon -- to taste

CHOOSE YOUR GRAINS - 4 cups total
4 cups granola, oats, Rice Krispies, or any kind of cereal (Jeannette likes 2 cups oats and 2 cups Rice Krispies. You can also add healthy stuff here: flax seed, wheat germ, etc.)

CHOOSE YOUR "MIX-INS" - 1 1/2 cups total
1 1/2 cups dried cranberries, coconut, nuts, raisins, pretzel sticks, choc chips, etc. (Jeanette likes to use 2-3 types.)

DIRECTIONS:
Choose your "Glue."

Choose your "Grains" - 4 cups total.

Choose your "Mix-ins" - 1 1/2 cups total.

In a medium saucepan, combine your "glue." Bring the mixture to a boil then lower the heat to medium-low and simmer until the sugar dissolves. Remove the saucepan from the heat. Add vanilla, salt, and cinnamon if desired.

Add the "grains" and "mix-ins" (except chocolate chips if using) to the saucepan and fold the ingredients to evenly coat with the "glue". Transfer the granola mixture to a 9-by-13-inch baking pan and press firmly to evenly fill. if using, gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into bars.

LOW IODINE DIET DIRECTIONS:
Use the peanut butter glue. Make sure your corn syrup is LID-safe. Use non-iodized salt. Make sure all of your "grains" and "mix-ins" are LID-safe (you probably want to use very basic ingredients like oats and dried fruits and nuts).

Source: Jeanette

JEANETTE'S NOTES: TIP...line your pan with saran wrap so the bars can easily be lifted out for cutting. Also make sure you pack the bars down well so they stay together. I usually double this recipe and press it into a jelly roll pan. After they are set and cut, wrap them individually in plastic wrap.
JEN'S NOTES: I prefer to mix the "grains" and "mix-ins" in a big bowl, then pour the "glue" over the top (instead of adding the "grains" and "mix-ins" to the saucepan). Be careful! The glue is like molten sugar and it is very hot after it has been cooked. I also like 2 cups of oats and 2 cups of rice krispies for my grains. You kind of have to have some kind of cereal like Rice Krispies in there to give it some air and a little lift or else the bars turn out to be very dense. For mix-ins, my favorites so far are marshmallows, broken pretzels, and Kraft Carmel Bits with the butter "glue" - we like these so much I haven't tried much of anything else.

Tiger Butter

This recipe is very easy and is a lot like the homemade peanut butter cups, but it's just nice and smooth and creamy. We handed this out as neighbor gifts at Christmas time and took it to family celebrations.

Tiger Butter

Categories: Cookies & Candy

11 ounces white chocolate chips
1 1/3 cups crunchy peanut butter
11 ounces milk chocolate chips

Line a 8x12 inch pan with parchment or saran wrap. Set aside.

Melt white chocolate and peanut butter together (I usually do it in the microwave). Spread into the prepared pan.

Melt milk chocolate and pour over top. Swirl through with a knife, to create a marble pattern. Chill until firm. Cut into pieces.

Source: http://allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Tiger-Butter-II/Detail.aspx

JEN'S NOTES: The original recipe calls for 1 lb white chocolate, 1 lb semisweet chocolate, and 1 1/3 cups crunchy peanut butter.

Frosting (Wendy's)

My sister, Wendy, gave me this recipe along with her sugar cookie recipe. Didn't have the time or energy to make the cookies, so I used some cookie dough in a tube and frosted them with this frosting - they were delicious! This frosting is just so smooth and creamy. Wendy's recipe calls for 2 Tblsp milk, but I had seen something on TV where they said you could use corn syrup instead, so that's what I did and I really liked the results. Oh, and it freezes well, also. Thanks for the great recipe, Wendy!

Frosting (Wendy's)

1/2 cup shortening -- softened
1/2 cup butter -- softened
2 tablespoons milk or corn syrup
1 teaspoon vanilla
3 1/2 cups powdered sugar

Cream shortening and butter together. Add the milk (or corn syrup) and vanilla. Beat the powdered sugar in until smooth. Add more milk if too stiff, or more powdered sugar if too runny.

GLUTEN and SOY FREE DIRECTIONS: Use gluten-free and soy-free shortening, butter, corn syrup, and vanilla. Often times gluten and/or soy can hide in natural flavorings, so make sure your butter and shortening is free of natural flavoring.

DAIRY FREE DIRECTIONS: Use a non-dairy butter substitute (Soy-Free Earth Balance is good) and corn syrup instead of milk.

Source: Wendy
Ratings: 7 - Very Good 7

NOTES : The original recipe calls for milk, not corn syrup.
JEN'S NOTES: I prefer a little more vanilla, maybe 1 1/2 teaspoons total. I always use corn syrup and I always start with 3 cups of powdered sugar, then add more if I want a thicker consistency.

Brooke's Best Bombshell Brownies

These brownies are so good and rich, and they're easy, too. I first found this recipe while I was on a special diet for medical reasons, and I was chomping at the bit for something satisfying. These brownies fit the bill and I had all the ingredients in my pantry.

Brooke's Best Bombshell Brownies

Brooke's Description: "These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!"

Servings: 24
Categories: Cookies and Candy, Low Iodine Diet

1 cup butter -- melted
3 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

LOW IODINE DIET DIRECTIONS: Use oil (I use safflower oil) instead of butter. Use egg whites instead of whole eggs. Use non-iodized salt. No chocolate chips.

Source: www.allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx

NOTES : Received 4.5 stars out of 5, with 235 reviews on allrecipes.com. Some people used some brown sugar instead of granulated.
JEN'S NOTES: 5/06/08 Halved the recipe. Used the LID Directions and they were really good, in fact, so good that I have never tried the original recipe. The top and bottom were crispy with the middle chewy. They were VERY rich and I cut them into brownie bites and froze them - perfect size for a small snack.