Comments on: Take a hike, store-bought: I’ll make my own granola bars. http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 21:06:35 +0000 http://wordpress.org/?v=2.3.1 By: Melissa http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-5184 Melissa Mon, 20 Oct 2008 14:08:38 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-5184 I made these last month for the first time, using the substitute for the sticky bun sugar, and they came out well-my husband and son really enjoyed them (it didn't hurt adding a few chocolate chunks either). But, I broke down a few weeks ago, purchased the sticky bun sugar and made them using that last night. What a difference! Even my husband, who was skeptical about the sugar, was surprised. They have a crunchier outside and chewier inside, and hold together much better this time around. Also, I lined the pan with parchment paper to make it easier to take the bars out, because that's where I had the problems last time. These are definitely a keeper and much better that store bought. I made these last month for the first time, using the substitute for the sticky bun sugar, and they came out well-my husband and son really enjoyed them (it didn’t hurt adding a few chocolate chunks either). But, I broke down a few weeks ago, purchased the sticky bun sugar and made them using that last night. What a difference! Even my husband, who was skeptical about the sugar, was surprised. They have a crunchier outside and chewier inside, and hold together much better this time around. Also, I lined the pan with parchment paper to make it easier to take the bars out, because that’s where I had the problems last time. These are definitely a keeper and much better that store bought.

]]> By: JR http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3315 JR Wed, 10 Sep 2008 15:17:48 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3315 Thanks for the quick reply, PJ! You guys are the best. Thanks for the quick reply, PJ! You guys are the best.

]]> By: k8 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3218 k8 Wed, 03 Sep 2008 19:19:31 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3218 Dropping the sugar sounds like a good idea. Mine were fairly sweet - I, too, had used a lot of fruit + dark chocolate chunks. Tasty, but almost cloyingly sweet. Dropping the sugar sounds like a good idea. Mine were fairly sweet - I, too, had used a lot of fruit + dark chocolate chunks. Tasty, but almost cloyingly sweet.

]]> By: JR http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3167 JR Sun, 31 Aug 2008 21:10:21 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3167 PJ, Can you give us the nutritional content of the sticky bun sugar? Once we have that, we can use one of the websites or software programs that calculate nutritional value. Thanks! <strong>JR, I'll forward this along to the woman in charge of our ingredients nutritionals - see if she can pry it out of the vendor info. Stay tuned- PJH</strong> <strong>Link to our product page for <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=2658" rel="nofollow">sticky bun sugar</a>, and you'll be able to click through to the nutritional information. Thanks for your patience- PJH</strong> PJ, Can you give us the nutritional content of the sticky bun sugar? Once we have that, we can use one of the websites or software programs that calculate nutritional value. Thanks!

JR, I’ll forward this along to the woman in charge of our ingredients nutritionals - see if she can pry it out of the vendor info. Stay tuned- PJH

Link to our product page for sticky bun sugar, and you’ll be able to click through to the nutritional information. Thanks for your patience- PJH

]]> By: k8 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3145 k8 Sat, 30 Aug 2008 12:51:47 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3145 I tried the substitution and used the honey as a liquid sweetener. The bars themselves aren't sticky. The parchment paper sounds like a good solution, one that I should have thought of. I was thinking that maybe the sugar content was too high and that it was crystallizing, especially on the sides. Also, I waited 10 minutes to cut them like the recipe said. Maybe sooner would be better. Like I said, it tastes good - we've been eating it as cereal or crumbled up in yogurt. I was just shocked at how much it stuck to the pan. It was just a little strange since I normally have good luck with baked goods. <strong>Yeah, I'll change the directions to 5 minutes. They're still pliable then, and easy to cut. I enjoyed one last night; chewy, and very good leaving out the 1/3 cup sugar, so I think I'll make that change to the recipe, too (I had lots of fruit in mine, which helped sweeten them). Thanks for your input—you've helped develop this recipe! - PJH </strong> I tried the substitution and used the honey as a liquid sweetener. The bars themselves aren’t sticky. The parchment paper sounds like a good solution, one that I should have thought of. I was thinking that maybe the sugar content was too high and that it was crystallizing, especially on the sides. Also, I waited 10 minutes to cut them like the recipe said. Maybe sooner would be better.

Like I said, it tastes good - we’ve been eating it as cereal or crumbled up in yogurt. I was just shocked at how much it stuck to the pan. It was just a little strange since I normally have good luck with baked goods.

Yeah, I’ll change the directions to 5 minutes. They’re still pliable then, and easy to cut. I enjoyed one last night; chewy, and very good leaving out the 1/3 cup sugar, so I think I’ll make that change to the recipe, too (I had lots of fruit in mine, which helped sweeten them). Thanks for your input—you’ve helped develop this recipe! - PJH

]]> By: k8 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3127 k8 Fri, 29 Aug 2008 00:15:05 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3127 I've tried the recipe twice now, and both times I've had a lot of trouble. The end product tastes fine, but it isn't a bar. It's more of a crumble. I'm not sure what's going wrong. I've followed the recipe exactly, but each time I have a horrible time getting the bars out of the pan. A well-greased non-stick pan. The bars are just stuck to the bottom and I can't scrape them out. Both times I've had to soak the pan for a long time just to get it clean again. What could be causing the problem? This might easily be my greatest baking disaster in 20 years. <strong>OUCH! That's quite a statement... Are you using sticky bun sugar, or the sugar/corn syrup/butter substitute? Parchment paper would cure the sticking. Are the bars themselves REALLY sticky, as opposed to chewy? Are you using the ingredients the recipe says, or substituting? What liquid sweetener are you using: honey, maple syrup (fake or real), or corn syrup? I can try to replicate what you're doing tomorrow, see what happens... Let me know, OK? We need to get to the bottom of this sticky situation! - PJH</strong> <strong>OK, I just made them, using corn syrup, melted butter, and sugar in place of the sticky bun sugar. I also cut out the additional 1/3 cup granulated sugar. They went together fine, baked fine. I took them out of the oven, loosened the edges. Waited 5 minutes, and thought I'd see what would happen if I just flopped the pan over, rather than cutting into bars first - would the whole sheet drop out? It did - except for about a 1" strip along one short edge. So next time, I'd use parchment paper, and would avoid that issue. I also might cut them in half, then flop the pan over. I cut them into bars with a pizza wheel, and now I'm waiting for them to cool so I can see how sticky they are. So I'm sorry, I haven't really shed any light on your travails... does anyone else have any thoughts? - PJH</strong> I’ve tried the recipe twice now, and both times I’ve had a lot of trouble. The end product tastes fine, but it isn’t a bar. It’s more of a crumble. I’m not sure what’s going wrong.

I’ve followed the recipe exactly, but each time I have a horrible time getting the bars out of the pan. A well-greased non-stick pan. The bars are just stuck to the bottom and I can’t scrape them out. Both times I’ve had to soak the pan for a long time just to get it clean again.

What could be causing the problem? This might easily be my greatest baking disaster in 20 years.

OUCH! That’s quite a statement… Are you using sticky bun sugar, or the sugar/corn syrup/butter substitute? Parchment paper would cure the sticking. Are the bars themselves REALLY sticky, as opposed to chewy? Are you using the ingredients the recipe says, or substituting? What liquid sweetener are you using: honey, maple syrup (fake or real), or corn syrup? I can try to replicate what you’re doing tomorrow, see what happens… Let me know, OK? We need to get to the bottom of this sticky situation! - PJH

OK, I just made them, using corn syrup, melted butter, and sugar in place of the sticky bun sugar. I also cut out the additional 1/3 cup granulated sugar. They went together fine, baked fine. I took them out of the oven, loosened the edges. Waited 5 minutes, and thought I’d see what would happen if I just flopped the pan over, rather than cutting into bars first - would the whole sheet drop out? It did - except for about a 1″ strip along one short edge. So next time, I’d use parchment paper, and would avoid that issue. I also might cut them in half, then flop the pan over. I cut them into bars with a pizza wheel, and now I’m waiting for them to cool so I can see how sticky they are. So I’m sorry, I haven’t really shed any light on your travails… does anyone else have any thoughts? - PJH

]]> By: Gayle http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3101 Gayle Tue, 26 Aug 2008 17:04:44 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3101 If using sunflower seeds and/or nuts in the recipe, do you recommend using salted or unsalted? (And in the case of almonds, raw or toasted?) Thanks! <strong>Hi Gayle - Unsalted, unless you have a high tolerance for (or like) salty food. Almonds taste better toasted, but you can get away with plain, too. - PJH</strong> If using sunflower seeds and/or nuts in the recipe, do you recommend using salted or unsalted? (And in the case of almonds, raw or toasted?) Thanks!

Hi Gayle - Unsalted, unless you have a high tolerance for (or like) salty food. Almonds taste better toasted, but you can get away with plain, too. - PJH

]]> By: Caryl http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3096 Caryl Tue, 26 Aug 2008 13:36:42 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3096 <strong>I made them using the substitution and thought they were really tasty, but sticky. I am going to make them again using the Sticky Bun Sugar which I will get on my next KAF order. PJ, would it be better to store them wrapped individually in plastic wrap and kept in the freezer, or not? </strong><strong>If they aren't going to be eaten up by a hungry horde, immediately, or if you want to keep them for a couple of weeks worth of lunches, then definitely wrap them individually and freeze them.</strong> I made them using the substitution and thought they were really tasty, but sticky. I am going to make them again using the Sticky Bun Sugar which I will get on my next KAF order. PJ, would it be better to store them wrapped individually in plastic wrap and kept in the freezer, or not?
If they aren’t going to be eaten up by a hungry horde, immediately, or if you want to keep them for a couple of weeks worth of lunches, then definitely wrap them individually and freeze them.

]]> By: Lucy http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3091 Lucy Tue, 26 Aug 2008 03:35:10 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3091 I made these from the recipe before I read the blog. They differ in the cooling instructions. Blog says to cut & flip out of the pan after 10 min. I followed the recipe instructions which are to cut into bars after 10 min, then cool completely in the pan. They are VERY hard to get out of the pan. I also had the same problem Cleosa did in that they were crumbly. Now, however, 2 days later, they are holding together in bars (we just eat them out of the pan until they're gone.) I think the August humidity is helping to hold them together. I used the sticky bun sugar substitute with sugar, butter and corn syrup. I also subbed white flour for the oat flour. <strong>Thanks, Lucy - I think they need to come out of the pan sooner rather than later, so I changed the recipe to reflect the blog. The Sticky Bun Sugar helps hold them together, too; the sub. doesn't work quite as well, but it DOES work OK (or at least it did for me!) Thanks for the input. - PJH</strong> I made these from the recipe before I read the blog. They differ in the cooling instructions. Blog says to cut & flip out of the pan after 10 min. I followed the recipe instructions which are to cut into bars after 10 min, then cool completely in the pan. They are VERY hard to get out of the pan.
I also had the same problem Cleosa did in that they were crumbly. Now, however, 2 days later, they are holding together in bars (we just eat them out of the pan until they’re gone.) I think the August humidity is helping to hold them together. I used the sticky bun sugar substitute with sugar, butter and corn syrup. I also subbed white flour for the oat flour.

Thanks, Lucy - I think they need to come out of the pan sooner rather than later, so I changed the recipe to reflect the blog. The Sticky Bun Sugar helps hold them together, too; the sub. doesn’t work quite as well, but it DOES work OK (or at least it did for me!) Thanks for the input. - PJH

]]> By: Cleosa http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3090 Cleosa Tue, 26 Aug 2008 02:30:18 +0000 http://blog.kingarthurflour.com/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/#comment-3090 I followed the substitution exactly, i.e., butter, corn syrup and granulated sugar. Perhaps letting it bake a little longer while protecting it with foil to keep it from browning further might help? Guess I'll be ordering the Sticky Bun Sugar with my next order :-) <strong>Cleosa, I really don't like "forcing" people to buy stuff from us, but it's a tough situation when we have these specialty ingredients that really do make a difference, and work so well. The substitutes available don't work AS well, but there you have it; that's life. Not always perfect! - PJH</strong> I followed the substitution exactly, i.e., butter, corn syrup and granulated sugar. Perhaps letting it bake a little longer while protecting it with foil to keep it from browning further might help? Guess I’ll be ordering the Sticky Bun Sugar with my next order :-)

Cleosa, I really don’t like “forcing” people to buy stuff from us, but it’s a tough situation when we have these specialty ingredients that really do make a difference, and work so well. The substitutes available don’t work AS well, but there you have it; that’s life. Not always perfect! - PJH

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