Directions

1. 1

   Lightly grease the bottom and sides of an 8x8-inch square baking pan with butter, then line the pan with parchment paper so the edges hang slightly over the sides. Set the prepared pan aside.

2. 2

   Place the butter in a large saucepan over medium heat and allow it to melt completely.

3. 3

   Once melted, add the honey, brown sugar, and vanilla extract to the pan. Whisk the mixture frequently, stirring constantly until the sugar is fully dissolved and the mixture becomes smooth and liquid, about 2 minutes.

4. 4

   Remove the pan from the heat. Using a wooden spoon, stir in the quick oats until they are evenly coated with the honey mixture. Continue stirring for about 3 minutes to ensure all the oats are well combined.

5. 5

   Transfer the warm mixture to the prepared baking pan. Using the back of a spatula or your hands, spread the granola mixture evenly across the pan and press it firmly into the bottom to create a compact layer.

6. 6

   While the mixture is still warm, quickly press the chocolate chips evenly over the top of the granola layer, pressing gently so they adhere.

7. 7

   Refrigerate the pan for at least 30 minutes until the mixture is completely set and firm. Once chilled, use the parchment paper overhang to lift the entire granola slab out of the pan onto a cutting board.

8. 8

   Cut the granola into 12 equal rectangular bars. Wrap each bar individually in plastic wrap and store in the refrigerator for up to one week.