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Chocolate and Cherry Granola Bars
Makes 18 Bars


  1. Preheat oven to 350°F (180°C) and line an 8-in. (2 L) square cake pan with two criss-crossing pieces of parchment paper that overhang the pan slightly to create handles; set aside.
  2. In a large bowl, whisk honey, butter, brown sugar, vanilla, cinnamon and salt until smooth. Fold in remaining ingredients, mixing well to coat evenly.
  3. Press mixture firmly into prepared pan and bake on the centre rack for 22 to 25 min., or until golden. Cool before lifting from pan with paper handles. Cut into 18 bars and serve or store in an airtight container at room temperature for up to a week.

Tip: Before pressing your mixture into the pan, dip your hands in cold water.

  • 2/3 cup (150 mL) honey 
  • 2 tbsp (30 mL) unsalted butter, melted and cooled 
  • 2 tbsp (30 mL) brown sugar 
  • 2 tsp (10 mL) vanilla extract 
  • 1 tsp (5 mL) ground cinnamon 
  • 1/2 (2 mL) tsp salt
  • 1 1/2 cups (375 mL) quick oats 
  • 1/2 pkg (100 g pecan pieces, chopped 
  • 1/2 pkg (100 g) slivered almonds, chopped 
  • 1/2 cup (125 mL) dried cherries, roughly chopped 
  • 1/2 cup (125 mL dark chocolate chips