Braylen is such a big helper and she has an independent streak that I’m not quite used to yet. She wants to pick her own things out and throw away her trash. She wants to help, but she wants to help on her own terms. By her own terms, I mean that she wants to do it on her own without any help from me. And that’s okay, it just requires a little more planning on my part.
Cooking with her is a test on so many levels but she always wants to help. When I cook breakfast she wants to crack the eggs and stir things in the hot pan and I have to draw the line, of course. Safety first. I’ve resorted to putting the things we need on the bottom shelf of the pantry (before I start cooking) and I let her go back and forth and bring me different ingredients as I ask for each one. It works well for both of us, she’s helping which is what she wants and she’s occupied so I can do my part too.
Yesterday we made granola bars and she was right there with me, following instructions and helping me mix the ingredients.
I let her pour the dry ingredients in after I measured the correct amount.
While I was mixing the brown sugar, butter and Biscoff spread on the stove top I let her sit close by and stir the dry ingredients.
She watched as mixed all of the ingredients together and while I was pressing the mixture onto the cookie sheet?
She served as the official taste tester.
You have to give these a try and then bring some over and share.
No-Bake Biscoff Granola Bars
adapted from Rachel Ray’s No-Bake Granola Bars
1/4 c honey
4 tablespoons butter
1/2 c Biscoff spread (I definitely used a heaping 1/2 c)
1/3 c packed brown sugar
1 1/2 c rice cereal (I used the brown rice version of Rice Krispie’s cereal)
2 1/4 c quick oats
1 tsp vanilla
mini chocolate chips (as many as you want to add to the top, I used dark chocolate chips)
In a large mixing bowl, stir rice cereal and quick oats together.
Over medium-high heat stir together butter, honey, brown sugar and Biscoff spread. Stir constantly until smooth and until mixture starts to bubble. Reduce heat and cook another 1-2 minutes. Add vanilla. Remove from heat and mix into dry ingredients.
Stir ingredients throughly until they are all moistened. Pour into a greased jelly roll pan or cookie sheet. You want them to be about 3/4″ thick so you may not be able to use the whole pan. Press firmly to ensure they stick together well. Sprinkle with chocolate chips and press lightly. Cool on the countertop at room temperature for 2-3 hours.
I used a pizza cutter to cut the bars and I wanted mine a little sooner so I put them in the fridge for about 15 minutes. Be careful not to leave them too long or they will harden too much.
Store in an airtight container at room temperature.