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Guittard Chewy Chip Bars

Guittard Chewy Chip Bars

We used to make these bar for our road trip to Lake Tahoe. My brother and I would nibble on them in the back of our red Volvo station wagon as we made our way up and over the pass, with dad’s Cruising Classics take on full blast.

They’re still my go-to recipe for road trips up to the mountains or even down the coast with my girlfriends. These bars are heart, moist, and creamy with just the right texture, thanks to the oat and with just the right texture, thanks to the oat and coconut combo, and they’ll keep you satisfied until your next rest stop/ To dress them up a little, slice the bars, wrap them in parchment paper, and tie the package with baker’s twine.



Twenty 3-in (7.5cm) Bars.



  • 1 1/3 cups (160g) all- purpose flour
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup (110g) unsalted butter, at room temperature
  • 1 cup (200g) firmly packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 Tbsp whole Milk
  • ¾ cup (125g) dried cranberries
  • 1 cup (90g) unsweetened shredded coconut
  • ¾ cup (60g) old fashioned rolled oats
  • 1 ½ cups (255g) Guittard Milk Chocolate Baking Chips



  1. Preheat the oven to 350f (180c). Lightly butter a 9-by-13-by-2-in (23-by-33by-5cm) baking pan. In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
  2. In a large bowl, with a hand mixer, beat together the butter and brown sugar on high speed until light and smooth, about 3 minutes. Beat in the egg, vanilla, and milk until smooth. Gradually beat in the flour mixture until combined- stir in the cranberries, coconut, oats, and chocolate chips until just combined. Spread the dough evenly in the prepared pan.
  3. Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean. If the top begins to brown too quickly, cover the pan loosely with aluminium foil. Let cool completely in the pan. When ready to serve, cut into 3in (7.5cm) squares.
  4. Store in an airtight container at room temperature for up to 1 week. To freeze, cut into four large sections and remove from the pan. Wrap the sections and remove from the pan. Wrap the sections tightly in plastic wrap. Place the sections in a zip-top freezer bag and push out all the air. Freeze for up to 1 month. Let the wrapped sections defrost in the refrigerator overnight

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