Snackle Mouth is an awesome company. I’ve done two different posts with their delicious granola snacks before, and I had so many more ideas floating around my head. So I was thrilled when they offered me some boxes of their new varieties: Bacon Maple and Salty Chocolate. BACON. MAPLE. Did you read that? Bacon maple. And salty mutha’f'n chocolate. WHAT. Yes.
Sweet and Salty….we get it and we likey! Breakfast, lunch, dinner, late night, snack time – seriously, any time is the right time to eat Chocolate. So, we baked in loads of yum and sprinkled just the right amount of sea salt for a little zippy-do.
They sent these to me around a month ago, perhaps longer, and I couldn’t wait to start experimenting. But first comes the taste testing! And after thoroughly testing each one, I had some serious thinking to do. I had already done a coffee cake, and made parfaits with it. And being early August at the time, there weren’t a lot of “cozy” moments; it was hot as hell. So I was a little hesitant to bake. But that’s what I do, yanno? I bake. I get down in the kitchen with a wooden spoon and beat batter & people with whisks. Plus, fall is swiftly coming upon us. And I know the warm, late-summer days & nights are numbered. In a few weeks, maybe even days, things will change; I’ll be cooking up (& eating up) fall treats & I’ll want to wear toasty, fall-y clothes.
But now? Now there are still those hot, sweaty & humid days. Except now there are more of the much cooler, lovely nights. And I like to spend those nights drinking an Octoberfest or Pumpkin Ale, sitting around the fire pit. The smell of burning wood & toasting marshmallows, the crackling & snapping sounds, the need for a (light) sweater. So with all that in mind, I decided to bake something with the Snackle Mouth after all. And I came up with these babies:
Salty chocolate granola campfire bars. The granola’s name, Snackle Mouth, kind of reminds me of the crackle of a fire. So I thought, why not incorporate their salty chocolate granola into a more portable version of the classic campfire treat: the s’more. You all already know I love s’mores. But they can be messy, you know? And yeah the messiness can be the entire point, and even what makes it so fun, but what if you want a s’more at like, 12 noon on a random Thursday? Or while you’re at school… and there’s no campfire? That, my friends. That’s why you make these.
The bottom “cookie” layer has a graham crackery taste, but yet it’s soft, like a chewy chocolate chip cookie base. The chocolate chips melt just enough and the saltiness of the Snackle Mouth combined with the marshmallows… UGH. So delicious. And sweet. And a little salty.
I made this recipe three times, each a few weeks apart, and wrote and rewrote it numerous times before I got it to the point where it was good enough to write up for you guys on the blog.
I think this is it.
SALTY CHOCOLATE GRANOLA CAMPFIRE BARS
- 1 stick unsalted butter, melted & cooled to just slightly warm
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 2 cups all-purpose flour
- 1/4 teaspoons salt
- 1 1/2 teaspoons pure vanilla extract
- 1 box Salty Chocolate Snackle Mouth granola
- 1/2 bag mini-marshmallows
- 6 ounce package semi-sweet chocolate chunks (or chips)
- Preheat your oven to 350° F. Line an 8″ x 11″ brownie pan (or a 9″ x 13″ pan) with parchment paper & spray lightly with PAM, or brush a little of the melted butter on it. Set aside.
- Combine the butter, sugars, flour, vanilla, salt and honey in a bowl with a hand mixer. Once it’s thoroughly combined, pat the dough into the prepared baking pan, a handful at a time. It will be very moist but very crumbly. Using your (clean!) hands, press it and push it together to form a cohesive dough. Make sure it’s as even as you can get it so it bakes evenly. I made it slightly lower in the middle, making a little “crust” on the edges like a deep dish pizza, but you don’t have to do that.
- Spread the chocolate chips on top in an even layer, pressing them into the dough just slightly. Bake it for about 15-20 minutes, or until the chips are almost but not yet completely melted. Remove from the oven and add the Snackle Mouth granola, pushing it down in between and on top of the chips.
- Bake another 15-20 minutes or until the crust is baked through. Remove the pan from oven. On top of the granola layer, arrange the marshmallows evenly while it’s still hot.
- Turn on the broiler and place the pan under the broiler until the marshmallows begin to toast & melt slightly. Remove immediately and let cool completely to room temperature before slicing.
If you drape the parchment like I did, it helps when you’re taking them out of the pan. If you’d rather cut them on a board instead of in the pan, just lift them up & out. Once they’re 100% cooled that is. Look at this melty goodness.
They were sweet, messy (when eaten on the warmer side as I did- I couldn’t help it) and perfectly campfire-y. I guess I’m just on a toasted marshmallow kick lately, huh? So I hope by now you’ve realized that granola, especially Snackle Mouth, isn’t just for snacking on right out of the box or for making into granola bars. You can use it in all sorts of different ways- coffee cakes, parfaits, cookie bars. And there’s more to come! I have tons of ideas. But these will tide me over until I come up with an appropriate Bacon Maple recipe. Hmm…
I think it goes without saying I lit a fire in the fire pit, settled in next to it and ate these until I couldn’t stand it anymore! And I hope that this Labor Day, you do the same, hopefully while remembering the reasons you have off from work.