Chocolate Chip Granola Bars Dairy-Free

A local friend and fellow food allergy mama, Carrie, sent me this recipe for dairy-free granola bars.

Aren't they beautiful!?  

She was kind enough to share all these helpful tips and tweaks, and I can't wait to give these a try.

Here's what Carrie said: 

1.  I have made this twice. I doubled the recipe each time and used a regular jelly roll cookie sheet pan.  

2.  You should try this with your dairy-free butter and Enjoy Life chips (affiliate).

3.  The first time I did this, I did as it said and sprinkled the chips and pressed. Ya, they didn't stick. SO the second time I mixed the mini chips (about ⅓ bag) in with dry things. So when I poured in the hot stuff and mixed, they melted. But my kids loved them. All over chocolate flavor and not just bits. 

4.  I sprayed the back of the metal spatula with oil to press it down in the pan quite hard (like rice krispy treats). Push hard or they won't stick together.  

5.  I had to google "soft ball" stage. When you take a drop of the sugar/honey mixture while it's boiling, put a mall drop in a cup of cold water. If it forms into a ball then it's done. I waited until the whole pot was bubbling, and then started my 2 minutes. Then did my soft ball tests.  

6.  I used a pizza cutter to cut them. Worked like a charm! 

7.  The first time I wrapped them in Cling Wrap and the kids had a hard time unwrapping them. Oooops! This time I used foil. I don't think parchment would stay together. 

Thank you, Carrie, for these helpful tips!

I can't wait to make these!