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1
Prepare Oven and Pan:.
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Heat oven to 350 degrees F (177 degrees C).
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3
Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil.
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Then lightly oil or spray with cooking spray.
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5
Toast Oats and Nuts:.
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Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted.
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Transfer to a large bowl.
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8
Prepare Granola Bars:.
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9
Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat.
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Cook, stirring occasionally until butter melts and the sugar completely dissolves.
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11
Pour butter mixture in to bowl with toasted oats and almonds.
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Mix well.
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Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips.
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Stir to combine.
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(The chocolate chips will most likely melt a little.
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This is fine, they turn into glue and help to hold the bars together).
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Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan.
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(Press hard here, this way the bars will stay together once cooled and cut We press for about one minute to be extra safe).
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Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top.
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20
Cover then refrigerate at least 2 hours.
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21
Remove block of granola mixture from pan then peel away aluminum foil.
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Cut into 12 bars.
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Store bars in an airtight container for up to one week.
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For the softest bars, keep at room temperature.
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For slightly harder bars, store in the fridge.
