I like how Chef John's format has not changed *at all* in the entire time I've been a fan, which is easily 10-12 years now. He found what worked, and just kept doing it. You gotta respect that.
I also appreciate the simple subdued intro and format that stays away from the overused, trendy music. It's a cooking show not a trip to the local club/rave.
I made these with a few changes and they are REALLY GOOD! My wet ingredients were: Golden (dark) corn syrup, honey, coconut oil and water. ...and pure Vanilla extract added after the heat. Dry ingredients: Harvest Crunch cereal, rolled oats, coconut, pumpkin & sunflower seeds, flax seeds (crushed), cocoa powder. The chocolate is subtle, not to sweet at all, and has a chewy/crispy texture. Like brownies, the corner pieces are the best.
Chef John! Over the last ~20 years I have spent a fortune on a product I'll call Bliff Bars. My brain has known that it was possible to make a very similar thing at home-I even got a recipe from a friend about ten years ago. Yet for some reason it wasn't until seeing this video that made me realize just how ridiculously easy this would be me for to, and specifically my favorite flavor of Bliff Bar. Pretty sure I have everything needed to make this over the weekend. Thank you!
@@sheena3913 I did! They're not exactly like my Bliff bars, but still really delicious. The one caveat is, I must not have baked them long enough or something because they really didn't behave in a way that resulted in being able to make them into bars. I ended up needing to pick it off of my sling and crumble it into a jar for regular granola. I just need to get some of the details dialed in. Still very delicious though as granola!
Fabulous! I go to get infusions every four weeks and always try to get morning appointments. This usually means bringing something for breakfast while I’m there. These bars will be perfect! And I get good maple syrup from local producers. One of my favorites is what the maker calls “Whiskey Sticks”. It has a bit of whiskey from when he boils down the sap and a whole cinnamon stick in the bottle. I think it would be fabulous in this recipe.
This is basically like a recipe of Greek melekouni, which instead uses roasted sesame seeds and honey and which i like to spice up with orange juice and orange and lemon zest. Loved the hint of adding oil to the wet sweeteners so to stiffen the bars, because honey alone never stiffens. Thanks for the recipe, chef!
Made these last night and it was fantastic!! As a big fan of so called Bluff Bars, I knew it was easy to make them but this made me realize how easy they are! They have the dreamiest texture, I was afraid they would be too crunchy!
Looks like a good one to make with the kids, chef John. Thanks. You are the TZAR of your chocolate BAR - and by that I mean you rule the kitchen like a 19th century Russian emperor.
@@SirPhilMcCrackinVonBeggington No, the instant coffees are brewed and dried or freeze dried into small particles so they are not ground coffee beans. And the containers are labelled Espresso powder or instant espresso as Folgers instant is also coffee powder. Ground coffee beans are what I put in my coffee machine to pour hot water over.
OH YES! Chocolate bars that are great for snacking too. Going to make some later today. This is one of those great recipes where you just need to know the technique of adding favorite ingredients and what to bind it with. I love that we can adapt it.
I had all the ingredients and mine are in the oven now. I had some dried cherries that I added, because I love the taste of chocolate and fruit. I think this is going to be my new go to breakfast bar! And the dark cocoa has so many antioxidants, I should probably have two or three bars daily!!!!
Made these myself with slight difference of using chocolate protein powder instead of cocoa. I intended to have these as a treat after a workout. Tasted like no-bake oatmeal cookies. Not unpleasant, but very unexpected. Wasn't sure about the hit of cayenne pepper but it gives an amazing after-taste effect without tasting the pepper. For the family, these things lasted all of 4 hours before I had to make more. Thanks chef!
Better check with gluten free friend because oats can be gluten, if they are allergic (not intolerant) it could be a problem although so delicious you will easily find other takers !!!
Might try this recipe but with the following changes. No coconut, replace maple syrup with honey, and either remove the almonds or replace with peanuts.
Same here, i even call it the same. Unfortunately depending on whats being cooked my dogs may also demand payment for protecting me while i cook, luckily though since they're total food whores they'll eat anything so i usually toss them a piece of broccoli or something similarly healthy and they'll happily inhale their payment like Kirby.
@@arthas640 Do you also have family members who, with no thought to self, risk their lives being poison-detectors and taste half of what you've cooked ?
@@lindainparis7349 yes but i always test new recipes on myself first and even on foods i've made before i taste it before anyone else. My family will eat most foods though. When it comes to my dogs i try to only feed them healthy people food: typically lean or leaner meats, eggs, veggies, and occasionally whole grains like brown rice. I do have to be careful with the rottweiler, i've seen her eat thai chilies (around 30x as spicy as a jalapeno) i spilled and she'll lick up straight sriracha if you let her, so i have to be wary about what i give them on purpose and what i spill when they're around and she's part of why i now have a kitchen trashcan with a self closing lid and that cant be opened by a dog.
It's not that obscure, i heard ads with that line on tv in the 2000s and maybe 2010s too, it's a pretty common line with bras. There was even a book written in 2016 about bras called "Lift and Separate" and companies like Lululemon still use it in their advertising on some bras today.
I wonder at what point dry ingredients wise, that the wet would have to be increased if I added more fruit n nuts n choc bits? Maybe reduce the oats. I love em but my gut doesn't.
It's still a pretty common saying, i heard ads with that line on tv in the 2000s and maybe 2010s too, it's a pretty common line with bras. There was even a book written in 2016 about bras called "Lift and Separate" and companies like Lululemon still use it in their advertising on some bras today. It's one of those advertising slogans that might be old but still gets thrown around like "where's the beef" or "the quicker picker upper"
Omg siiiiick! Excited for this less fancy, yet still DELICIOUS looking recipe 😍 my mom used to make something similar to these 🥺 was like the _only_ good thing she ever made hahahah. Gonna be nostalgic af when I make them ♥️ Haven’t cooked one of your recipes in awhile so I’m about to check out what to make for dinner tonight 🥰 *NOBODY DOES IT LIKE CHEF JOHN* _from food wishes_
How would I add cherry or blueberry flavor, by syrup or jelly or preserves? Or orange? For some reason, I've been wondering what flavor you'd get with chocolate and blueberry, and I know approx. what you get with cherry or orange plus chocolate. How about peanut butter or hazelnut or pecans? crushed the nuts? There are surely other good ideas out there. (Somehow, peach with chocolate doesn/t sound like it should work, but maybe I'm wrong on that?)
Hmm, I wonder how you would adapt the recipe to make something lemon-lime or lemon-orange...key lime bars...would vanilla be involved on those? this recipe has me intrigued for how it might be adapted for various snack breakfast tastes.
@@1newme425 ha, that was great! this recipe just reminded me of my youth, chocolate crackles seemed to be everywhere when we were kids the type of thing parents volunteering would whip up at schools, fairs and kids parties but not something you'll find at a store chocolate crackers and fairy bread, the taste of childhood
whole recipe is around 2200cal so with 8 bars thats around 280 per bar. Most of the calories are from the sugar and oats with the oats alone being around 900 calories but they're around 20% protein and 15% fiber. Around 600 calories of that is from the sugar and maple syrup so using a different binder wouldnt taste as good but could trim back a bunch of calories. I like using mild (not standard or blackstrap) molasses as a sugar replacement, it's got a good mixture of sugars so it has a lower glycemic index score so the sugars absorb slower, giving longer burning energy, and it's chock full of minerals and nutrients.
Oh...I thought you were actually going to use some kind of "chocolate cereal"...should have known better. But that would just be chocolate rice krispies treats. These look yummy.
I like how Chef John's format has not changed *at all* in the entire time I've been a fan, which is easily 10-12 years now. He found what worked, and just kept doing it. You gotta respect that.
I also appreciate the simple subdued intro and format that stays away from the overused, trendy music. It's a cooking show not a trip to the local club/rave.
I like watching his older videos and seeing how he was so quiet and reserved 🤣💜
I made these with a few changes and they are REALLY GOOD!
My wet ingredients were: Golden (dark) corn syrup, honey, coconut oil and water. ...and pure Vanilla extract added after the heat.
Dry ingredients: Harvest Crunch cereal, rolled oats, coconut, pumpkin & sunflower seeds, flax seeds (crushed), cocoa powder. The chocolate is subtle, not to sweet at all, and has a chewy/crispy texture. Like brownies, the corner pieces are the best.
Chef John! Over the last ~20 years I have spent a fortune on a product I'll call Bliff Bars. My brain has known that it was possible to make a very similar thing at home-I even got a recipe from a friend about ten years ago. Yet for some reason it wasn't until seeing this video that made me realize just how ridiculously easy this would be me for to, and specifically my favorite flavor of Bliff Bar. Pretty sure I have everything needed to make this over the weekend. Thank you!
Did you try making it? Howd it turn out?
@@sheena3913 I did! They're not exactly like my Bliff bars, but still really delicious. The one caveat is, I must not have baked them long enough or something because they really didn't behave in a way that resulted in being able to make them into bars. I ended up needing to pick it off of my sling and crumble it into a jar for regular granola. I just need to get some of the details dialed in. Still very delicious though as granola!
I really enjoy your channel. You are my “go to chef” for lots of recipes. Enjoy!
I think you meant...eeeeeennnnnnjoyyyy.
So true. Chef John is my baseline for everything.
Chef John, here at home we have a running gag that you are my grandpa. So thanks for the new video grandpa!!!
I’m sure Chef John LOVES hearing that. 😅
Fabulous! I go to get infusions every four weeks and always try to get morning appointments. This usually means bringing something for breakfast while I’m there. These bars will be perfect! And I get good maple syrup from local producers. One of my favorites is what the maker calls “Whiskey Sticks”. It has a bit of whiskey from when he boils down the sap and a whole cinnamon stick in the bottle. I think it would be fabulous in this recipe.
“… but no matter what you use, these bars are a slam dunk” was right there.
This is basically like a recipe of Greek melekouni, which instead uses roasted sesame seeds and honey and which i like to spice up with orange juice and orange and lemon zest. Loved the hint of adding oil to the wet sweeteners so to stiffen the bars, because honey alone never stiffens. Thanks for the recipe, chef!
Made these last night and it was fantastic!! As a big fan of so called Bluff Bars, I knew it was easy to make them but this made me realize how easy they are! They have the dreamiest texture, I was afraid they would be too crunchy!
Looks like a good one to make with the kids, chef John. Thanks. You are the TZAR of your chocolate BAR - and by that I mean you rule the kitchen like a 19th century Russian emperor.
Cayenne is a must. I also add finely ground espresso. Caffeine on the go.
No you don't. "Espresso" is the name of a method for coffee making. You are adding finely ground coffee beans.
@@SirPhilMcCrackinVonBeggington No, the instant coffees are brewed and dried or freeze dried into small particles so they are not ground coffee beans. And the containers are labelled Espresso powder or instant espresso as Folgers instant is also coffee powder. Ground coffee beans are what I put in my coffee machine to pour hot water over.
@@kitefan1 I don't care how they are marketed. That's not what espresso is. Find an Italian and ask them what espresso is.
Chef John you always make me smile! Thank you!
OH YES! Chocolate bars that are great for snacking too. Going to make some later today. This is one of those great recipes where you just need to know the technique of adding favorite ingredients and what to bind it with. I love that we can adapt it.
Looks so tempting. Perfectly executed and beautifully done. Thanks for sharing.
These bars do look really, really good. I shall have to try them. Thx Chef John!
I had all the ingredients and mine are in the oven now. I had some dried cherries that I added, because I love the taste of chocolate and fruit. I think this is going to be my new go to breakfast bar! And the dark cocoa has so many antioxidants, I should probably have two or three bars daily!!!!
Its essentially candy.
@@1newme425 I'm taking the 5th! (the 5th breakfast bar!!!!!!!!)
I let this play in the background just because I enjoy this guy's voice!
Made these myself with slight difference of using chocolate protein powder instead of cocoa. I intended to have these as a treat after a workout. Tasted like no-bake oatmeal cookies. Not unpleasant, but very unexpected. Wasn't sure about the hit of cayenne pepper but it gives an amazing after-taste effect without tasting the pepper. For the family, these things lasted all of 4 hours before I had to make more.
Thanks chef!
Good afternoon chef John !
Great Videos Chef John!!
An addition of mini chocolate chips would be nice too 🎉
@@1newme425I think I like the way you like :)
I made some no-bakes the other day and wasn't really impressed. This looks better and will definitely use the maple syrup
I'm going to make these w/ chocolate and some pb chips added. Yum
They look like they get better with time as well!
Great recipe. I’ll try this one.
Pretty nifty little recipe. Thanks!
Those look great. I had never thought about making my own breakfast bars. Thanks for sharing.
Looks so yummy.
Great video, thank you!
I made this and it’s delish.
Very nice recipe 👌yummy tasty 👏👏👏👍
I would like to make some chocolate/coffee bars and maybe go with macadamia nuts and toast the oats. Great recipe Chef John.
nice video chef john, always enjoy them
THANK YOU
GO CHEF JOHN!!!
You are lovely and funny, thanks 🇬🇧🇬🇧🇬🇧❤️❤️
Thank-you! What the light at 3:22 ?
I have a gluten free friend and a vegan friend so I'm always looking for recipes that both of them can eat.These are perfect!
Better check with gluten free friend because oats can be gluten, if they are allergic (not intolerant) it could be a problem although so delicious you will easily find other takers !!!
@@lindainparis7349 I've seen them eat oatmeal.
Might try this recipe but with the following changes. No coconut, replace maple syrup with honey, and either remove the almonds or replace with peanuts.
Could you use melted butter instead of oil
Anything eaten during cooking is called "cook's perks" in our family. Usually a major part when cooking with kids!!!
Same here, i even call it the same. Unfortunately depending on whats being cooked my dogs may also demand payment for protecting me while i cook, luckily though since they're total food whores they'll eat anything so i usually toss them a piece of broccoli or something similarly healthy and they'll happily inhale their payment like Kirby.
@@arthas640 Do you also have family members who, with no thought to self, risk their lives being poison-detectors and taste half of what you've cooked ?
@@lindainparis7349 yes but i always test new recipes on myself first and even on foods i've made before i taste it before anyone else. My family will eat most foods though. When it comes to my dogs i try to only feed them healthy people food: typically lean or leaner meats, eggs, veggies, and occasionally whole grains like brown rice. I do have to be careful with the rottweiler, i've seen her eat thai chilies (around 30x as spicy as a jalapeno) i spilled and she'll lick up straight sriracha if you let her, so i have to be wary about what i give them on purpose and what i spill when they're around and she's part of why i now have a kitchen trashcan with a self closing lid and that cant be opened by a dog.
Wow amazing recipe 👌👌
My man should be callling these candy bars, not breakfast bars. Looks really delicous tho :)
I think I will try these with the blueberry Cheerios that I thought I would like, everything is better with chocolate right?
Wow Amazing sharing 🥰
Chef John is a such a Trail Braiser!
Looks yummy
Once again, Chef John. It's Chocolate 🍫 😋 😍 ☺ 😌 🤗 Cereal was delicious.
Uh oh, I actually have all these ingredients on hand. There goes my chocolate resolve...
Love the suggestions. I have everything except maple syrup, hmm might try making a syrup with frozen sour cherries...
Can we use just maple syrup instead of sugar and maple syrup?
How long will these keep, Chef? I’d love to make some to send to my daughter but don’t want them to get stale.
No one, in the history of Food Wishes, has ever not believed that "that's it!".
Any ideas to make this more of a protein bar?
A lot of people will add protein powder, probably a chocolate kind would work well
Invoking Kareem Abdul-Jabbar into your "Dunkable" bars vid. Well done !
Can you score the cereal bar in the pan before you bake it?
Yes, easy yummy and more-ish. I added more cayenne coz I'm bada$$. Awesome. I'll share the next batch.😋
I love this!!! But how and when would I incorporate peanut butter??? Help Chef John!!!!
Almost like unbaked chocolate cookies aka haystacks!
Oh I am so in for these! I love making granola, but you can't go wrong with extra chocolate!
Wow, Chef John! You don't do chocolate recipes very often.....I can't remember any. Lol!
LOL, "lift and separate". Fabulous sly throwback to the early 60's. Prolly at least half the viewers didn't catch that. 😂
It's not that obscure, i heard ads with that line on tv in the 2000s and maybe 2010s too, it's a pretty common line with bras. There was even a book written in 2016 about bras called "Lift and Separate" and companies like Lululemon still use it in their advertising on some bras today.
@@arthas640shhh you’re giving the secret away to the super exclusive, not at all pretentious “I remember things” club.
Can I replace the almonds with olives? And the maple syrup with water? Could I also swap the coconut for parmesan shreds?
Matty Matheson says that you can make anything you want, out of anything!
I wonder if it would hold together with sukrin gold and sukrin syrup, maybe with some coconut oil that firms up.
Yum 😍
It's going to be hard to beat your energy bars from 2021 with the medjool dates. Those are so good that I keep them on hand at all times.
I just made some two days ago! What I want to know is how you keep them on hand, they disappear like snow in the sun in my family !!!
Lift and separate... something for the ladies!! Love it!
Please do a.colab with Townsends so we can have a Cayenne/ Nutmeg combo
Perfect, just when I got back into my "take a granola to work" habbit. 👍
Yum!
Where would the peanut butter go? Substitute for the oil? What if I want more peanut butter than that?
Oh no! Just made these and they’re cooling and I forgot the tappa-tappa! Should I just fling them in the bin now?
I have every ingredient! I will be lacking these today.
I wonder at what point dry ingredients wise, that the wet would have to be increased if I added more fruit n nuts n choc bits? Maybe reduce the oats. I love em but my gut doesn't.
Hmm I’m going to make these to tempt my teenage daughters to eat brekkie on the run! 👍🏻
I’m old enough to remember “Lift and Separate” 😉
It's still a pretty common saying, i heard ads with that line on tv in the 2000s and maybe 2010s too, it's a pretty common line with bras. There was even a book written in 2016 about bras called "Lift and Separate" and companies like Lululemon still use it in their advertising on some bras today. It's one of those advertising slogans that might be old but still gets thrown around like "where's the beef" or "the quicker picker upper"
Hey Chef. Storebought oats are always cooked. They would spill if sold raw
Omg siiiiick! Excited for this less fancy, yet still DELICIOUS looking recipe 😍 my mom used to make something similar to these 🥺 was like the _only_ good thing she ever made hahahah. Gonna be nostalgic af when I make them ♥️
Haven’t cooked one of your recipes in awhile so I’m about to check out what to make for dinner tonight 🥰 *NOBODY DOES IT LIKE CHEF JOHN* _from food wishes_
Those look like they would be awesome with some dried cherries. Gonna have to give it a try! 😋
Would marshmallows work or would they burn?
These bars made ME firm up
Why cooked the syrup?
How can we reach you for business collaborations?
🙌🙌🙌
These look like my granny's chocolate no bake cookies.
How would I add cherry or blueberry flavor, by syrup or jelly or preserves? Or orange? For some reason, I've been wondering what flavor you'd get with chocolate and blueberry, and I know approx. what you get with cherry or orange plus chocolate. How about peanut butter or hazelnut or pecans? crushed the nuts? There are surely other good ideas out there. (Somehow, peach with chocolate doesn/t sound like it should work, but maybe I'm wrong on that?)
Hmm, I wonder how you would adapt the recipe to make something lemon-lime or lemon-orange...key lime bars...would vanilla be involved on those? this recipe has me intrigued for how it might be adapted for various snack breakfast tastes.
chocolate and blueberry or cherry are great. I'm wondering about chocolate and raspberry.
Chef john always has the most soft and supple brown sugar
man this brings back memories
coconut oil would be perfect for this
@@1newme425 ha, that was great!
this recipe just reminded me of my youth, chocolate crackles seemed to be everywhere when we were kids
the type of thing parents volunteering would whip up at schools, fairs and kids parties but not something you'll find at a store
chocolate crackers and fairy bread, the taste of childhood
What is the rough calories per bar you made. Look nice. But I'm calorie counting
whole recipe is around 2200cal so with 8 bars thats around 280 per bar. Most of the calories are from the sugar and oats with the oats alone being around 900 calories but they're around 20% protein and 15% fiber. Around 600 calories of that is from the sugar and maple syrup so using a different binder wouldnt taste as good but could trim back a bunch of calories. I like using mild (not standard or blackstrap) molasses as a sugar replacement, it's got a good mixture of sugars so it has a lower glycemic index score so the sugars absorb slower, giving longer burning energy, and it's chock full of minerals and nutrients.
@@arthas640 thanks
I'm over here, trying to decide if I can add protein powder...
Finally, a vegan recipe!!!
Measurements???
Kareem Abdul Jabbar? You're showing your age, lol. Thank you for the recipe!
Can you make any legit keto recipes 🙂
You're Kareem Abdul-Jabbar!
Nah, kid. I'm Roger Murdoch, the co-pilot...
Oh...I thought you were actually going to use some kind of "chocolate cereal"...should have known better. But that would just be chocolate rice krispies treats. These look yummy.
👍👍
add some instant coffee for a real pick-me-up
Lift and separate 😂
Looks like a protein powder would work with this too.