This granola bar recipe is originally from one of my favorite cookbooks called Whitewater cooks by Shelley Adams. I adapted the recipe to use ingredients I had in my kitchen. This is a perfect morning meal to accompany Bulletproof coffee. It's a great snack to take along for a hike, ski, camping or fishing. Granola bars are an easy snack to stock cook. I always put half of the bars in the freezer for later. If I have granola bars, I'm less likely to grab a quick snack from the store containing ingredients I can't pronounce. These are very tasty and very easy to make!
These little bars were an absolute hit at Christmas last year. Having said that, any time is a good time for CHOCOLATE. I usually make multiple batches of squares and put them into the freezer. They normally don't last too long as they are just as good straight from the freezer as they are on the plate.
cups All Purpose Flour
¼ cup cocoa powder
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 cup coarsely chopped pecans, toasted*
1 (8 oz.) package Skorr bits