Homemade cookies and cream granola bars are quick and easy to make and you can control what goes in them. They are perfect for lunchbox treats, after school snacks or keep one or two in your purse for when hunger strikes.
Spread oatmeal on a rimmed sheet pan and bake for about 12 minutes, stirring half way through. Set aside to cool.
Line a 9x13" pan with plastic wrap.
In a large saucepan melt butter, brown sugar and honey together. Bring to a boil then remove from heat.
Stir in vanilla and oatmeal.
Fold in cookie bits and chocolate chips.
Spoon into plastic wrap lined pan. Place another sheet of plastic wrap over the top and use the bottom of a bowl or measuring cup to apply pressure across the bars. Don't be afraid to really push down, this is what is going to help keep it all together later.
Chill the bars for at least an hour. Then use the plastic wrap to remove the bars from the pan.
Cut into bars and store in an airtight container or wrap them individually. They will store at room temperature for at least a week or longer in the refrigerator.
Notes
We used a mix of white and milk chocolate chips in our granola bars, but use whatever you like.You can also use nuts or fruit instead of cookies and chocolate chips if you would like. Experiment with different stir ins.