Recipe: Soft Granola Bars with Honey Glaze (Gold Medal, 1983)

SOFT GRANOLA BARS WITH HONEY GLAZE

1 cup packed brown sugar
1 cup vegetable oil
2 eggs
2 cups quick-cooking or regular oats
1 1/2 cups all-purpose flour*
1 cup raisins or cut-up dates
1 cup chopped nuts or flaked coconut
1 1/2 teaspoons ground cinnamon (optional)
1 1/2 teaspoons ground cloves (optional)
1 teaspoon baking soda
1/4 teaspoon salt
Honey Glaze (recipe follows)

Heat oven to 350 degrees F. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.

Mix brown sugar, oil and eggs in large bowl with spoon until smooth. Stir in remaining ingredients except Honey Glaze. Spread in pan with spatula, patting evenly with hand.

Bake just until center is set but not firm, 17 to 22 minutes; cool 15 minutes.

Drizzle evenly with Honey Glaze; cool completely.

Cut into bars, about 3 x 1 1/4 inches. Bars can be stored tightly covered up to 2 weeks. Or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.

HONEY GLAZE:
Heat 1/4 cup honey and 2 tablespoons margarine or butter in 1-quart saucepan over medium heat, stirring constantly, until margarine is melted and mixture is heated through.

*Whole Wheat Granola Bars: Substitute 1 1/2 cups Gold Medal whole wheat flour or 3/4 cup whole wheat flour and 3/4 cup all-purpose flour for the 1 1/2 cups all-purpose flour.

Makes 40 bars
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983