Makes 20 cookies
Make ahead: The uncut slab of granola squares needs to be refrigerated for 30 minutes to set up. The squares can be stored in an airtight container for up to 10 days or frozen between layers of wax paper for up to three months.
2½ cups granola (your favorite)
1½ cups roasted/salted, chopped walnuts
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1 cup dried cranberries
½ teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter, cut into chunks
¾ cup packed light or dark brown sugar
2 teaspoons ground cinnamon
½ cup good-quality honey
1. Line an 8-inch square baking pan with plastic wrap, making sure that two sides have enough overhang to use for lifting.
2. If your granola is clumpy, pulse it in a food processor for no more than 10 seconds to a pea-size consistency. Do not over-process.
3. Place the granola in a mixing bowl and add the walnuts, cranberries and salt. Stir until thoroughly incorporated.
4. Combine the butter, brown sugar, cinnamon and honey in a small nonstick saucepan over medium heat; cook for four or five minutes, stirring occasionally, to create a smooth syrup. Pour into the granola bowl and immediately stir to thoroughly coat the dry ingredients. Let the mixture rest for five or 10 minutes, until just cool enough to handle.
5. Press the mixture into the baking pan, making sure to pack the corners well and create an even, firm surface. Cover and refrigerate for 30 minutes.
6. Use the overhanging plastic to lift and transfer the granola slab to a cutting board. Cut into 20 pieces.
Nutritional information per square: 210 calories, 2 g protein, 28 g carbohydrates, 11 g fat, 3 g saturated fat, 10 mg cholesterol, 100 mg sodium, 2 g dietary fiber, 22 g sugar
Adapted by The Washington Post from “No Bake Makery: More Than 80 Two-Bite Treats Made With Lovin’, Not an Oven,” by Cristina Suarez Krumsick (Grand Central Life & Style, 2013).