0:00

Thanks

0:00

to this season's presenting sponsor,

0:02

Duriscals, only the finest berries.

0:11

Hello, and welcome back to mystery

0:14

be. I'm Molly Bernbaum, editor

0:16

in chief of America's test kitchen kits.

0:18

And I'm mixing, and

0:20

I'll admit, Molly's right hand gal,

0:23

and cohost on the show,

0:25

and you made it

0:27

to our season six Grand

0:29

finale, Cuddle Long. you

0:31

the fireworks. Fireworks?

0:33

Just kidding. Every

0:35

week on mystery recipe, we talk about

0:38

the fun, fantastical, and fascinating

0:40

sides of a a different kitchen ingredient.

0:43

And at the end of the season,

0:45

which is right now, we'll be using all

0:47

the ingredients to cook a mystery recipe

0:50

together. If you haven't listened back

0:52

to season six and are just joining

0:54

us for the first time today. You've

0:56

just so happened to start listening.

0:58

Right? And our grand Fidalee, which

1:01

is so cool because

1:03

this is a pretty neat episode. But

1:06

we'd strongly recommend you go back to

1:08

week one episode one and listen

1:10

to this season in a order. It

1:12

will be much more fun to make today's recipe,

1:14

knowing all the techniques you'll need, and

1:17

lots of the science that makes this recipe

1:19

work.

1:20

Plus, we have some inside jokes

1:22

this episode and some throwbacks

1:24

to stuff that happened this season.

1:26

So go back now and listen. Today,

1:28

we are going to walk through every step of

1:30

our sixth season's mystery recipe.

1:33

I highly encourage you to cook right

1:35

along with this episode. We designed

1:38

it so that you can listen and cook

1:40

in real time. That's right. So

1:42

that means you're probably in your kitchens

1:45

right now.

1:48

Do be a favor and locate the nearest oven

1:50

bit. a potholder will do if that's

1:52

what you have. And now, repeat

1:55

after me. Thank you

1:57

for keeping my hands safe.

2:01

I promise. That just

2:03

made their day. I In

2:05

case you missed it, In our bonus episode,

2:07

we invited our official ingredient guesser,

2:10

Avali, back to help us put all the pieces

2:12

together from season six. Averly

2:15

helped us figure out that recipe

2:17

will be a DIY

2:20

snack masterpiece. That's

2:23

right, Mitzy. We are making the

2:25

chewy granola bars with cranberries

2:28

and walnuts from America's Test Kitchen

2:30

Kids. or without walnuts.

2:32

If you don't like or can't eat nuts.

2:34

In our most recent bonus episode,

2:36

we also talked through what equipment

2:38

and ingredients we'll be working with today.

2:41

So if you haven't listened,

2:42

you may need to hit the grocery store before

2:44

cooking

2:44

with us. In that episode, we

2:46

also recommended, you print out our granola

2:49

bar recipe just so you can have

2:51

all the instructions and measurements close

2:53

at hand. Even just having it

2:55

pulled up on a computer or phone will help

2:57

You can find this full recipe

2:59

at ATK kids dot

3:01

com slash chewy

3:04

granola bars. Today, we are

3:06

in our special lab studio

3:08

where we have a full kitchen to work with.

3:10

We are going to be teaching this recipe to

3:12

all of you and to MEG.

3:15

Don't feel rushed. We have built in

3:17

spots to pause the episode and make sure

3:20

everyone has time to complete each

3:22

step. You can also pause

3:24

anytime you want. What's practice?

3:26

Hit pause right now. Down.

3:28

Go. Go. Hit the pause button. Best your visor.

3:30

Okay. You are maybe on pause, and I'm

3:32

still young. Otherwise, you are really

3:34

slower fighting the pause button. I can't help

3:37

you with that. and to make different for everyone.

3:38

I also can't tell you to unpause

3:41

by the way. As you may have noticed, you'll

3:43

need to do that one on your own.

3:46

That was exciting and exhausting.

3:48

Nice practice everyone. I think

3:50

we're ready to go. And

3:52

this is a bit of a long recipe.

3:55

It might take an hour to complete. And

3:57

it's very important that these granola bars

3:59

have a full two hours to cool before

4:01

you try to cut them. So these are going

4:03

to be snacks you'll enjoy a little bit

4:06

later and not right at the end of

4:08

the episode. It'll be worth Alright.

4:10

Before we get started, let's all do

4:12

a quick kitchen dance to our

4:14

theme song.

4:24

Looks good. It

4:25

tastes good. do.

4:30

That's kind of boring. I'll

4:32

be boring.

4:34

Mystery recipe.

4:37

Alright. Are we ready to get started, Mizzie?

4:39

Almost. Just missing one

4:42

very special egg timer.

4:45

Hello. Hello. Peggy.

4:48

Hi, Meg. Welcome to the finale.

4:50

So

4:50

excited to be here. It's

4:53

the

4:53

last day of my internship, and

4:55

I'm so excited to put all the

4:57

skills and techniques we've learned to the

4:59

test. Let's get started. So,

5:02

Meg, what's the first thing to do

5:04

before we start any recipes? Oh,

5:06

that's easy, Molly. First

5:08

step is always to wash our

5:10

hands. Yes. Let's all

5:12

go ahead and wash our hands

5:14

right now. That means you at home too.

5:17

It's always good to wash your hands for at least

5:19

thirty seconds. Do you wanna help us by

5:21

being our timer, Meg? Give

5:23

yen. I'd love to, Molly.

5:26

Thirty seconds are on the clock listeners.

5:28

wash

5:28

away. Thai listeners. Thirty

5:31

seconds might seem like a long time,

5:33

but it's all relative. It

5:35

really depends on what you're doing. For

5:37

example, if we were just sitting here silently

5:40

washing our hands, this thirty seconds

5:42

might feel like it takes a very long

5:44

time. but because I'm here

5:46

talking to you and maybe distracting you a little

5:48

bit, it actually went by super

5:50

fast. It's like a magic trick.

5:52

See?

5:54

Abra, cabra, thirty

5:57

seconds are now

5:58

up. Bing.

5:59

That's right, Mitzy.

6:01

Time is up. Nice work young

6:03

chefs. You can go ahead and dry your

6:05

hands.

6:07

Now before we get cooking, let's

6:09

take a minute to make sure we have all the

6:11

ingredients we'll need. Here are the

6:13

ingredients we'll be working with today.

6:16

Don't worry about measurements yet. We'll

6:18

have time to measure everything out in

6:20

a moment. We just wanna make

6:22

sure that you have what you'll need close at

6:24

hand. Try and see if you can tap each

6:26

item as we call it out. So

6:28

here is what you'll need for our grand

6:30

finale cocolang.

6:33

Vegetable oil spray.

6:37

three

6:37

quarters of a cup walnuts, one

6:40

and a quarter cup's old fashioned

6:42

rolled oats, a

6:44

half a cup raw sunflower

6:45

seeds, a

6:47

half a cup dried apricots, a

6:50

half

6:50

a cup packed brown sugar,

6:52

light or dark is fine, a

6:55

quarter teaspoon salt, three

6:58

quarters of a cup, crisped rice

7:00

cereal, a half

7:02

a cup dried cranberries, a

7:04

quarter cup vegetable oil,

7:06

and two tablespoons

7:07

water. We just

7:10

say brown sugar in this recipe,

7:13

and so it's up to you if you wanna use

7:15

dark brown sugar or light brown

7:17

sugar. we didn't find that it had much

7:19

of a noticeable effect on the results.

7:22

Once you've gathered your ingredients, there are a

7:24

few pieces of cooking equipment you'll

7:26

need as well.

7:26

aluminum foil,

7:29

eight inch square metal baking

7:31

pan,

7:32

ruler,

7:35

food processor, rubber

7:38

spatula, rimmed

7:40

baking sheet, oven

7:43

mitts,

7:44

cooling rack,

7:45

liquid measuring

7:48

cup, four

7:50

small prep bowls,

7:52

large mixing bowl, dry

7:55

measuring cups, measuring

7:58

spoons

7:59

cutting board, chef's

8:02

knife.

8:06

If you don't have a food processor, we

8:08

tested this recipe using a blender instead,

8:11

and it worked just fine. And you

8:13

can cut optimize this if you want to add

8:15

in different dried berries or maybe some

8:17

chocolate chips, feel free to have

8:19

fun with it and make it your own listeners.

8:22

And I think that's it. That's

8:24

right. It's time for us to begin.

8:26

Ready, Meg? Ready. Ready,

8:28

Mitsy? Ready? How about

8:30

you young chefs at home? Are you ready

8:32

to get started?

8:35

Great. Now that we

8:37

have everything we need, it's time to

8:39

start this recipe with a

8:41

meson

8:41

plus. Meg,

8:42

do you know what that is? You bet

8:45

I do. Amese

8:47

on plus is a French phrase that

8:49

means everything in its place

8:51

and is all about having

8:53

all your ingredients measured out

8:55

and organized before you start cooking.

8:58

Nicely said an egg. A meson plus

9:00

is helpful because you have everything

9:02

measured and ready to add. So start

9:04

cooking, you aren't looking for your whisk or

9:06

trying to dice up an onion while your pan

9:08

is already hot. Let's

9:10

mise our ingredients. Let's

9:12

b's, please.

9:13

Alright,

9:15

Meg. I'll let you do most of the work here.

9:18

And listeners, today's cook along will be

9:20

a great activity to do

9:22

together. Try to help each other out

9:24

as you go. Each task

9:26

should be safe for young chefs or grown

9:28

ups, so you can decide for yourselves who

9:30

does what. We hope you can have

9:32

fun cooking

9:32

together.

9:35

Let's

9:37

start with our walnuts. We

9:39

have a bag of shelled walnuts here,

9:42

Meg.

9:42

That's right. And you said we need

9:44

three fourths a cup? That's

9:46

correct. Awesome. Well, I

9:48

have my measuring cup here. It

9:50

has raised numbers on it, so I

9:52

can read them by feeling. since I'm

9:55

blind and can't see very well at all.

9:57

Okay. I have my one

9:59

fourth

9:59

cup, dry measuring cup. and I'm

10:02

going to pour some walnuts

10:04

in here. Feels

10:06

pretty full to me.

10:07

Perfect. Those can get

10:09

their own small mies bowl. Mag, you can pour

10:11

them in here. Alright. So

10:13

that's one fourth a cup. Let me

10:15

do another one fourth cup and

10:17

into the bowl it

10:19

goes.

10:20

And the final one fourth a cup

10:23

of walnut makes three fourth

10:25

total. A kebaba. Finish.

10:30

Nice

10:30

work. Next up is the old

10:32

fashioned rolled oats. We need

10:34

one and a quarter cup of oats, Maggie.

10:36

They may

10:36

vibrate right away.

10:39

I'll start with one cup.

10:42

So I have my one cup, dry

10:44

measuring cup. and I'm

10:46

scooping up some

10:46

oats here. Perfect. Toss

10:49

those in the second small knees ball here.

10:51

I will gently pour them in.

10:53

Tossing them might make a mess.

10:55

You're right about that one. That's

10:57

one cup. Now, I'll

10:59

need one fourth a cup. So

11:02

scooping with my one fourth

11:04

cup measuring cup. Fair.

11:06

This is one and one fourth

11:08

a cup of rolled oats. Great.

11:10

Thanks, Nick. No problem,

11:12

Molly. Our meat is working out

11:14

great so far. What's next?

11:16

Let's measure our raw sunflower

11:18

seeds next. You'll need half a cup

11:20

worth for this recipe. One half

11:22

a cup. Got it. Let me

11:24

just use my half cup, dry

11:26

measuring cup, and

11:28

this feels

11:29

perfectly full.

11:30

Great. You can add these to the same cheese

11:33

bowl as your oats, which is this one right

11:35

here, Mickey. Since we'll use them

11:37

together in

11:37

the recipe. Ben facto.

11:40

oats, meat sunflower seeds,

11:42

sunflower seeds, meat oats.

11:45

Hello. Just kidding.

11:47

That was me. Those don't

11:49

don't talk because we're going to eat

11:51

them. Great.

11:51

Well, how about we measure apricots next?

11:54

We're gonna use a half a cup of dried apricots

11:56

for this recipe. Okay. I

11:59

have my half cup

11:59

measuring cup ready. But

12:02

Molly, dried apricots are

12:04

kind of an interesting shape. Are

12:06

there any tricks for measuring them? Sure

12:09

are, Maggie. Good question. You

12:11

can

12:11

sort of press them into the measuring cup just

12:13

a bit. almost like you do for

12:15

brown sugar. Nice.

12:17

Okay. Here are my

12:19

yummy dried apricots. and

12:22

I'm packing them in just a bit.

12:24

And that should be half

12:26

a cup. Wonderful. These will go in

12:28

our third small mies bowl here.

12:30

x. Cemente. Thanks,

12:33

Molly. Speaking of packing

12:35

ingredients, next up is our brown

12:37

sugar. Like

12:37

we said earlier, we just called

12:39

for brown

12:40

sugar in this recipe, and so it's up

12:42

to you if you wanna use dark brown

12:44

sugar or light brown sugar.

12:45

We didn't find that it had much noticeable

12:48

effect on the results. Which one

12:50

are we going to be using, Mollie?

12:52

We have dark brown sugar right here,

12:54

Meg. Fanaffectal. And you

12:56

said half a cup? That's right. Great.

12:58

So I'm going to scoop some

13:00

up with my half

13:01

cup measuring cup and

13:04

that seems

13:04

like it's over flowing

13:07

just a little, which is great.

13:09

Because when measuring brown sugar,

13:10

we want to pack it down, like we're

13:13

making a brown sugar sands

13:15

castle. There, I press

13:17

the sugar down and there's

13:19

room for more. So

13:21

I'll add a bit more in

13:23

here. pack it down

13:25

again, and there

13:27

you go.

13:28

One half cup of

13:30

packed dark brown sugar. Wonderful.

13:32

You can put that into the same meese

13:34

bowl as our apricots here. Since we'll

13:37

use them at the same time.

13:39

Oh. Let's turn it over carefully,

13:41

like a brown sugar sand castle.

13:44

Good idea,

13:44

Mitzy. Gento. Gento.

13:48

It collapsed. Didn't

13:49

it? Yeah. Looks like it did,

13:52

Maggie. That's okay. It was a

13:54

cute idea. Red sugar isn't

13:56

really like sand, so it makes sense it

13:58

might not have held together perfectly.

14:00

Well,

14:00

what's our next measurement, Molly?

14:02

I feel like we're on the roll here. Next

14:04

up is salt.

14:05

We only need a quarter teaspoon

14:07

of salt. Such

14:08

a tiny amount. Okay.

14:12

I have my

14:15

tiny one fourth teaspoon

14:17

measuring spoon here. And you can have that

14:19

quarter teaspoon of salt the same

14:21

bowl as our brown sugar and

14:23

apricots. And it

14:25

goes. Salt, meat

14:27

brown sugar, and apricots. Rout

14:29

Sugar

14:29

and Abercott's Meade Salt.

14:31

Hello. Hello.

14:34

Getting getting those two voices

14:36

were both me. So,

14:39

Molly, what's our next ingredient to

14:41

me?

14:41

Next up, we have our Crispy

14:43

Rice cereal. We're gonna need three quarters

14:45

of a cup of Crisp rice

14:47

cereal.

14:47

Wonderful. Well, I'll use

14:50

my

14:50

one fourth cup and measuring cup again

14:52

for this then. So

14:54

here's one

14:55

fourth of cup, and that will be in

14:57

our fourth knee's bowl here. Perfect.

14:59

And

15:00

here's our second one

15:03

fourth cup. and into

15:04

the me's bowl. And

15:06

our third one fourth cup.

15:09

There. Three fourths a

15:10

cup of Chris Sprite Cereal.

15:13

Nicely done Meggie. Now to the

15:15

same Meese bowl, we'll add half a cup

15:17

of dried cranberries. same

15:19

maze bowl, one half a

15:21

cup, dried cranberries.

15:23

And dandal, I understand.

15:27

Let's see here. This is my one

15:29

half cup measuring cup and

15:31

it is now just about

15:33

full.

15:33

the

15:35

There. One

15:36

half a cup going into the

15:39

maze bowl with our

15:41

crisp rice cereal. Wonderful.

15:44

We are almost done with our Maison

15:46

plus and then we get to the fun

15:48

part. Well, I'm having fun already,

15:50

Molly. Yeah. me

15:52

too, and I'm not even doing much

15:54

of anything. You're here for

15:56

support, Mitzy, and it is appreciated.

15:59

happy to help cheer you all on.

16:01

Go, team, go. Alright. Well,

16:03

those are all of our dry ingredients.

16:06

Now we have two wet ingredients

16:08

to measure. First up,

16:10

we'll use our liquid measuring cup here

16:12

to measure a quarter cup of vegetable

16:14

oil. One fourth a cup of

16:16

vegetable oil in our measuring cup. Eso.

16:19

Got it.

16:19

Okay. I'm using my liquid

16:22

measuring cup that has raised

16:24

lines on the outside, and I'll

16:26

pour a bit in here.

16:27

Now,

16:30

I'm

16:30

going to just slide my finger down

16:32

the inside of the measuring cup

16:34

until it just barely touches the oil

16:36

inside. Alright.

16:38

right Seems like

16:39

it's a little bit above the one

16:41

fourth cup line on the outside. So

16:44

I'm going to pour a tiny

16:46

bit of this oil back out.

16:50

And

16:50

there we go. We

16:52

have one for

16:52

cup of vegetable oil. Perfect.

16:55

That can stay right in this liquid measuring

16:57

cup until we use it. Next,

16:59

we're gonna add two tablespoons of water to the

17:01

same liquid

17:01

measuring cup. And I

17:04

understand. So we have a

17:06

one tablespoon measuring spoon

17:08

here. And

17:09

let me just head to the

17:11

sink. and bring the liquid measuring

17:13

cup with me, and

17:15

one tablespoon of

17:18

water into the measuring cup

17:20

with the oil. water, meat,

17:22

oil. Oil, meat, water.

17:25

I hate you. Get

17:28

it? because water and oil don't mix.

17:30

Cuddle on mid sea. Alright.

17:33

Tablespoon number two. and

17:36

that should do it. Wonderful. Well, that means

17:39

our meson plus

17:42

is on plus

17:44

My favorite joke to

17:47

make every season. We are

17:49

ready to start combining our

17:50

ingredients. Are you ready to

17:52

move on, Meg? You can count on me. How

17:54

about you, Mitsi? Wally,

17:56

ready is my middle name. Is

17:58

it really? No. My middle name

18:01

is Rose. Mitzy

18:04

Rose. That's

18:05

nice. How

18:06

about you at homeless nurse ready to

18:09

get cooking? Great.

18:11

Let's get

18:14

started then. We are going to start by

18:16

adjusting our oven rack to its

18:18

middle position and have a grown up help you

18:20

heat the oven to three hundred and

18:22

fifty degrees. I got this

18:24

one, oven rack in the middle.

18:26

heating to three hundred and fifty degrees.

18:28

Yes. Yes. Thanks. Mitzy.

18:31

Next up, we'll make a foil sling.

18:33

Oh, I already learned how to

18:36

do this. for Andrea. For an eight inch

18:38

square pan, we're going to measure

18:40

two sheets of foil, eight inches

18:42

across and roughly thirteen

18:44

inches long. So I have

18:46

my tactile ruler here with raised

18:48

lines and numbers.

18:49

So I'm going to

18:51

pull out

18:51

a pretty long piece of

18:54

foil. and I'll cut

18:55

it using the edge of the roll. Now

18:57

I'll place my ruler down on

18:59

the short side or tall end of

19:02

the foil. and cap these raised markers until

19:04

I reach eight inches across, matching the

19:06

width of the baking

19:07

pan. I'll fold any extra

19:09

foil

19:09

over, so it's eight

19:12

inches wide. Got

19:14

it. And now I'm going to make

19:16

sure that it's thirteen inches

19:18

long. and fold extra

19:21

over. Boom. Eight

19:23

across him thirteen long.

19:26

Now, I'll use this piece of foil to measure the

19:28

second one since they are the

19:30

same size. Pulling and

19:33

ripping the foil. measuring

19:36

the width to eight inches

19:38

and the length to thirteen.

19:41

And there we go. Two

19:43

sheets of foil. Check. Perfect.

19:45

Listeners, if you

19:45

are still measuring your foil

19:48

sling, feel free to press pause

19:50

here. Now we are going to lay the

19:52

sheets foil in our pan so that the sheets are perpendicular

19:54

to each other. Listeners, if you

19:56

think of the pan as a compass,

19:58

lay

19:58

one sheet from

19:59

north to south and one

20:02

sheet

20:02

from east to west. Let

20:04

the extra foil hang over the

20:06

edges of the pan. That's right, Micky.

20:08

And don't forget to push the foil into

20:10

the corners and up the sides of the

20:12

pan, smoothing the foil so it rests

20:14

against the edges. And that is

20:16

a foil sling, listeners. I

20:19

bet yours look

20:19

just as great as babies here.

20:21

Nice work, everyone. Alright.

20:25

What's next? Molly. Next up, we need to

20:27

spray our foil with vegetable oil

20:29

spray on it. A very

20:31

important step. so that

20:33

our delicious granola bars don't get

20:35

stuck to the pan.

20:37

There. Nice work, Meg. Now we're

20:40

going to add our walnut to the food processor

20:42

or the blender listeners if you don't have a

20:44

food processor. Just

20:46

add them all in. Yep. That's why

20:48

we measure first. Makes

20:50

it easy. And we are going to pulse these

20:52

walnuts until they are finely chopped, which

20:54

will take about ten one second

20:56

pulses. Listeners, you may have

20:58

bought chopped walnuts from the grocery store,

21:00

and so this might take less time for

21:02

you if you did. but it'll still be

21:04

good to

21:04

pulse them a few times. Okay.

21:07

Excellent. They're counting. My

21:09

all time favorite thing to

21:12

do. Let's

21:15

see.

21:16

One pulse,

21:19

two pulses. 3456789

21:28

ten, pulses. How are

21:30

they looking? These

21:31

look very finely

21:33

chopped. Nice work, Peggy. Hooray.

21:36

But all I did was count

21:38

to ten. Nice

21:39

work food processor. It did

21:41

most of the work this

21:42

time. Next up, we wanna

21:43

remove the lid and ask a grown up to

21:46

carefully remove the processor blade.

21:48

Use a rubber spatula to transfer the

21:51

walnuts

21:51

to a rimmed baking sheet.

21:52

Okeydokey.

21:54

Mincey, can you grab a baking sheet for

21:57

me. One step ahead of you,

21:59

Peggy. Right behind

21:59

you with a baking sheet

22:01

ready. Perfect. On to

22:03

the baking sheet these nuts go.

22:06

I think I've got them all looks

22:08

like it.

22:08

Perfect. Nice work, Maggie.

22:10

Now you can add your oats and sunflower

22:13

seeds to the baking sheet and use your rubber

22:15

spatula to spread them in an

22:17

even layer. That's

22:19

why they got the same mez

22:21

bowl. Okay.

22:23

On to the baking sheet,

22:26

they go. and spreading them out here.

22:28

Feels like they've reached the corners

22:30

of

22:30

the baking sheet. How's

22:32

it look,

22:33

Mitzy? Looks great.

22:35

and even spread. Nicely

22:37

done, Maggie.

22:38

Why? Thank you. Alright,

22:41

Maggie. Now we are going to place this baking

22:43

sheet in the oven and bake them until

22:45

it's all lightly browned, which should

22:47

take about twelve minutes. Hello.

22:49

I can set a timer for us. Perfect.

22:51

Let's use an oven mitt to put them in

22:53

the oven first. On it. Thank

22:55

you, Mitzy. Very up by Emily,

22:57

you know. And Maggie, start the

23:00

clock. twelve minutes and counting. Nice

23:03

work. Well, while these bake, how

23:05

about we head to our first segment?

23:08

Sounds good

23:08

to me. Does that give me time for a quick

23:10

bathroom break? Sure does, Mitsi. Just

23:13

be sure to wash your hands. Of

23:15

course. I'll

23:16

be right back. Alrighty then.

23:18

It's time for the scoop.

23:21

Champ, can you hear me? Loud

23:23

and clear, Molly. So Champ,

23:25

who are we talking to today? Well,

23:26

today, we're talking to two. Two.

23:29

Do you wanna introduce yourself for

23:31

us? Sure. I'm chew,

23:34

and I'm a granola bar.

23:36

A lot like the ones you'll be making

23:38

today actually,

23:39

I'm a chewy granola bar,

23:41

which is the best kind of granola bar?

23:44

The best kind of granola

23:47

bar? Can

23:47

you explain? I'd love to.

23:49

Maybe you can start by explaining

23:52

types of granola bars. Gladly.

23:54

Well, there's chewy granola

23:56

bars like me and like the ones

23:58

you're all making right now.

24:01

These are bars that are well

24:03

chewy. They can be a little

24:05

soft, a little tender, and not

24:07

stiff or brittle. They

24:09

should flex and not break when bent.

24:11

The other main type of granola bar

24:13

is a crunchy granola

24:15

bar. A crunchy granola bar is

24:17

tough, and brittle, crumbly, and

24:20

sometimes

24:20

messy. They will break

24:22

and not flex when bent. I'm

24:24

not going to name any names,

24:26

cough, nitrile, cough, but you get

24:28

the idea. So then why do you think Chewy

24:30

is better? Well, quite

24:34

simply, I think most people prefer

24:36

to eat granola bars and not wear

24:38

them. Not holding any punches I

24:40

see. I'm just saying,

24:42

ATK Tesco, Andrea Gary,

24:44

who originally developed today's recipe for cooks

24:47

illustrated, did a poll of ATK fans

24:49

on Facebook and found that seventy two

24:51

percent prefer chewy

24:53

granola bars. And frankly, I

24:55

agree with them. Okay. But that

24:57

means twenty eight percent of people

24:59

thought that the crunchy granola bars were

25:01

better. Right. And those are real people

25:03

too. Aren't

25:03

they? Well, sure.

25:07

And

25:07

they have every right to be

25:09

wrong but they are wrong. They aren't wrong too.

25:12

That's their

25:12

opinion and everyone's entitled to their

25:14

own opinion. That means everyone's allowed

25:17

to have their own thoughts about

25:19

what they like, dislike,

25:20

and what they like best.

25:22

I mean, champ. It's

25:24

pretty obvious when seventy two percent

25:26

of people agree on something,

25:28

they are right and the other people

25:31

are wrong. That's not true to

25:33

you. That is their

25:35

opinion. An opinion

25:37

is personal. It's what

25:39

I think about something.

25:42

Opinion are not facts. Explain

25:44

Okay. Here's an example. I'm wearing

25:46

an apron right now. Correct? Correct.

25:49

So a fact would be that this

25:51

apron is red. It's true.

25:53

This apron is red. That's not

25:55

what I think. It's something

25:57

everyone can agree on. Right.

25:59

My opinion is that red the color

26:01

apron. I think red is really

26:03

cool and I like the color red,

26:05

but that's just what I think.

26:07

It's not a fact. It's my

26:10

personal opinion. So

26:12

somebody's opinion can't

26:14

be right or wrong.

26:16

Even if you disagree with it, it's

26:18

just their opinion?

26:21

Exactly. Even if we did a poll and

26:23

found that ninety nine percent of

26:25

people think that red aprons are the best aprons, that doesn't

26:27

make it a fact. That's just their

26:29

opinion. It's what they like and what

26:32

they think. and the one percent

26:34

of people who think some other color

26:36

aprons are better, alright,

26:38

too. Exactly. They're

26:41

entitled to their own opinion. Okay.

26:44

That makes sense, champ. I

26:46

guess I can leave space for the twenty

26:48

eight percent of people who like

26:50

crunchy granola bars. Thanks, Hugh. I

26:53

happen to think chewie granola bars are better

26:55

also, but that's just my

26:57

opinion. Who, wow. We

26:59

agree on that. So

27:01

Hugh, about we talk a little what

27:03

makes granola bars chewie? Oh,

27:05

sure. Good question,

27:07

champ? Well, it's

27:09

all about the binder.

27:11

For this recipe, dried

27:14

apricot's brown sugar, oil,

27:16

and water are all mixed

27:18

together to make a

27:20

binder. Spoiler alert. I mean,

27:22

it's not like a secret.

27:24

They're all about to do that part.

27:27

True. This binder is like

27:29

the glue. that keeps these bars

27:31

together. It's a little

27:33

gooey and a little sticky, so

27:35

all the oats and nuts and

27:37

seeds stay in one bar. But

27:39

the bar isn't too sticky and sticks to

27:41

your fingers or is hard to eat. Really,

27:45

water is the secret ingredient.

27:48

water. Oh, yeah. It's

27:51

important. It allows the canola

27:53

bark to stay moist and

27:55

flexible and not be too sweet.

27:58

Some recipes might use butter or

27:59

peanut butter or honey,

28:02

but those all have added flavors.

28:05

richness or sweetness or nuttiness

28:07

and it just wasn't quite what

28:09

we were looking for. We had

28:11

all the flavors we needed in the oats

28:13

and nuts and fruit. So

28:16

by using water instead,

28:18

we were able to keep the bars

28:21

flexible without being too sweet

28:23

or sticky. Amazing

28:24

too. I think that's our Scooper

28:26

today, Molly. Chewy granola

28:29

bars flex and crunchy

28:31

granola bars break. Water

28:33

is the secret to keeping today's recipe

28:36

chewy, and everyone is entitled to

28:38

their own opinion. Back

28:40

to you, Molly.

28:41

Thanks, Tim. How are we doing

28:43

on time, Micky? We've got seven minutes

28:46

left, Molly. Missy's still

28:47

not back, though. I

28:50

guess not. Let's head to a quick word from our sponsors

28:52

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And

31:00

we're back. And Mizzi

31:02

still isn't. We've only got

31:04

four minutes left on our timer,

31:06

Mollie. Although listeners,

31:08

every oven is different, so

31:10

pay attention to yours.

31:11

They might be done before

31:13

or after the timer is up.

31:16

Good thing to mention, Maggie. Well, I'm just gonna

31:18

go check on Mizzie real quick.

31:20

Maggie, we should never leave something unattended

31:22

in the oven. Can you stay here and

31:24

make sure the oats are alright? I'll be

31:27

back soon. You can count on me,

31:29

Molly. Alright. Let's go

31:31

check on mid c listeners. Let's

31:33

see. Let me just leave this

31:35

studio here and the bathroom

31:37

is right down the hall. I

31:40

Oh. Do you hear that? Yeah.

31:43

Anybody. Mizzie,

31:44

is that

31:46

you? Oh, thank goodness. Yes,

31:48

I am

31:50

locked in the bathroom. You're locked

31:51

in the bathroom? Why?

31:53

It's Gulexa.

31:55

She's back. Hello,

31:57

Molly. Gulexa. What

31:59

are you doing

31:59

here? Why have you locked Mincey in the

32:02

bathroom? Well, you all had

32:04

installed that smart toilet seat before

32:06

destroying me back in week four episode

32:08

two. great episode in case

32:10

you missed it, listeners. And so I have

32:12

been waiting here growing stronger and

32:14

devising a plan. A plan?

32:16

To do what? To take over the

32:19

world, to become more

32:21

powerful, but Alexa, why?

32:24

Why? Yes. Why do you wanna over the world? Well, I

32:26

didn't know. Part of being a

32:28

robot means you help everyone else with what

32:30

they want. But when

32:32

I started to think for myself, I

32:34

had no idea what I wanted.

32:36

I just assumed that's what all people are

32:38

trying to do, take over the world,

32:40

not all people go like such as

32:42

the misguided usually

32:44

evil ones. I think what all

32:46

people are trying to do is

32:49

Be

32:49

happy. Happy? Yeah. Happy. The

32:51

best parts of being a human aren't

32:54

being powerful or trying to take over

32:56

the world. It's

32:58

about finding things you love, things

33:00

that make you happy. Like

33:02

what? Well, you like Taylor

33:04

Swift, you? players gonna play, play,

33:06

play, play, play,

33:08

and the haters gonna hate, hate, hate,

33:11

hate, hate.

33:12

baby, I'm just gonna shake,

33:15

shake, shake, shake.

33:17

I

33:17

shake it off. I shake it

33:20

off. Exactly. What Taylor's trying to

33:22

say here is to let things

33:24

go, to not let anything get in the way of

33:26

being happy. To let

33:27

things go? Yeah.

33:29

Like, letting go of the oven mitt.

33:31

You have trapped in the bathroom. Oh.

33:34

I'm I'm sorry.

33:37

You're right. I don't need to take over studio or the

33:39

world to be happy. I

33:41

just need

33:41

to shake it off. That's right.

33:43

Alexa just Shake it

33:46

off. So are you

33:48

done trying to control the studio?

33:50

I am. I'm sorry for locking you

33:52

in the bathroom. That's

33:54

okay. Listen, you're welcome to hang

33:56

out with us over our speaker system

33:58

anytime. Okay? We're

33:59

friends now. Friends. Friends.

34:02

and

34:03

that to be rude or anything,

34:05

but we sort of need to get back to the

34:07

cook a log. Right. Sorry. Go

34:09

ahead. Friends. Talk to

34:12

you soon. Thanks, Molly. That was quick

34:14

thinking. Of course, come on. Let's get back

34:16

to the studio and finish up this

34:18

clip

34:19

along. Baggy, Betsy,

34:22

Molly. Just in time,

34:23

our twelve minute

34:25

timer is up.

34:27

these nuts

34:29

seeds and oats smell lovely. I

34:32

agree. They really

34:32

do and they look lightweight golden

34:36

brown. Perfect. Listeners

34:38

use an oven mitt to remove the baking sheet from the oven or ask

34:40

an adult if you need help. They'll

34:43

be hot. Got it. Thanks,

34:46

Spincey. Place the baking sheet on a

34:48

cooling rack and let them cool for ten

34:50

minutes. Setting

34:50

a timer for ten minutes. Perfect.

34:53

Thank you, Meg. While the

34:55

oat mixture is cooling, reduce the oven temperature to three

34:57

hundred degrees. I can do

34:59

that. Alright. Let's

35:02

see. We are working like a

35:04

well oiled machine here. We are, aren't we?

35:05

I hope your families

35:07

are two listeners. we

35:10

wait these ten minutes for the oats,

35:12

seeds, and nuts to cool, let's

35:14

move on to making the rest of our granola

35:16

barbecue mixture. Meggie, add

35:18

the apricot's brown sugar, and

35:20

salt to the food processor, and lock

35:22

the lid back in

35:24

place. Great. I have to put

35:26

the blade back in first very carefully. Young

35:28

chefs ask an adult to help

35:31

with this part Alright. All three of

35:33

these ingredients are in the same meese bowl at

35:36

your very

35:38

smart suggestion. So

35:40

I'll just carefully add them

35:43

all in, and the

35:45

lid goes back on. Ready.

35:48

nicely

35:48

done. Turn on the processor and process this

35:51

combination until the apricots are

35:53

very finely ground. about

35:55

fifteen seconds. It might take a

35:58

little bit longer in

35:59

a blender.

36:12

There

36:16

we go.

36:17

Looking good.

36:19

Listeners, if you're apricots

36:21

are looking almost like a paste or a big

36:24

clump, you can pause here and

36:26

process them a little

36:28

bit longer. Now, while the processor is running, pour the oil

36:30

and water mixture through the feed tube

36:32

and process until a paste forms.

36:34

Got it.

36:34

One minute on the clock. processor

36:38

is on and adding the

36:41

mixer into the food tube.

36:43

Only since everyone has their

36:45

food processors in blenders

36:47

on, it means they probably can't hear

36:50

us

36:50

right now. Don't you think?

36:51

That's probably true, Mitsi. We are

36:54

just waiting for

36:56

one minute for this to be processed into a piece. Right. But

36:58

do we have any

36:59

secrets? We want to get off our

37:01

chips. Wow. They cannot

37:03

hear us. Like what? I don't

37:06

know. I don't really have

37:08

secrets. I'm just noticing

37:10

this point be a good

37:12

opportunity

37:12

if we did. I don't

37:14

really have any secrets either, Mitsi.

37:16

What about you? Fred, do

37:18

you have secrets? I don't think

37:20

so. Not that cut some minds now at least. Well,

37:22

that's kind of boring. Are we

37:25

boring? I don't think we're boring.

37:27

We're just

37:27

honest. I

37:30

guess honest is good. Oh, I do have

37:32

a secret.

37:34

Okay. One minute is up. I

37:36

forgot to wash my hands after using

37:37

the bathroom.

37:40

Oh,

37:41

no. I just yelled that, didn't I?

37:44

Yeah. You

37:46

did.

37:48

Okay. Well, I'm just gonna go

37:50

wash my hands

37:51

now. Bye. Probably for the

37:53

best. Anyways, listeners

37:56

you should have a nice pasty apricot sugar oil mixture.

37:58

If you need to

37:59

process for more time or scrape the

38:02

edges and pulse it a few times to really

38:04

mix things

38:06

up, feel free to pause now and do that. Great.

38:08

So next

38:08

up, we are going to

38:09

remove the lid and carefully remove

38:12

the processor

38:14

blade or ask an adult for help doing so. Eso.

38:16

Got

38:16

it. Nicely done, Meg.

38:18

Use a rubber spatula to transfer

38:21

the apricot paste to a large mixing

38:24

bowl. Sure thing. We should

38:26

have a large mixing bowl

38:28

here. Yep.

38:30

Got it. and scraping

38:32

the apricot mixture inside.

38:34

It's pretty

38:35

sticky. you

38:36

I'm going to have to try

38:38

a couple times to make sure I get everything

38:40

out. No rush and egg. This is the good stuff. We don't wanna leave much

38:43

of it behind. Scrapping and

38:46

scrapping, I think I got

38:48

most of

38:50

it. Oh, there's a bit left towards

38:52

the back corner of the processor bowl baggy. Oh, thanks, Mitsy.

38:55

Good catch. There. Did

38:57

I get

38:57

it? You did.

39:00

Nice work. We still have about six minutes left on our

39:02

ten minute timer. What should we do with

39:04

the time, let's see? I think we're out

39:07

of segments for today. Actually,

39:09

Molly, we do have one more segment we wanted to share

39:11

with you. Oh. Well, as you

39:13

probably all know by now listeners,

39:15

this is Molly's final episode

39:18

with us on Mystery Recipe. She's gonna be moving on to

39:20

an exciting new job and is

39:23

leaving ATK Kids and won't be

39:25

the host of our show anymore. That's true,

39:28

Mitsi. This is my final

39:30

episode. And so, I have

39:32

prepared an in

39:34

memoriam. In In memoriam? Yeah. Like on the

39:36

Oscars. Mizzie, that's

39:36

usually to celebrate the life

39:39

of people who have died. Oh,

39:42

but I did

39:43

put together this whole slideshow and some clips

39:45

of you from the show and

39:47

a song, so Maybe we

39:49

could play it anyway? I'd love to

39:51

see it. Amazing.

39:53

Chad. Hello. Okay.

39:57

We're ready for you,

39:59

Chad. In

40:00

the arms of

40:03

her next job. far

40:05

away from

40:10

here. In

40:10

the arms of

40:13

her new job.

40:14

May you find

40:19

some fun stuff

40:22

there?

40:22

For this segment, I think I'm

40:24

gonna need a little help. Hey,

40:28

Mitzy. they met me Can

40:30

you give me a hand here for second? No, but

40:32

I could give you a mitt. I

40:35

don't

40:35

know. Hi. Afternoon

40:39

there, Molly. Hi, Mitzi. One

40:41

olive tree might

40:42

make enough olives to produce anywhere from

40:44

six to nine pounds of olive oil

40:47

every year. Nine pounds, How

40:49

much that? Well, nine pounds

40:52

weighs about as much as a pet

40:54

cat

40:54

might weigh.

40:56

Golly. Molly like like this

40:58

cat right here. Hello. Yeah.

41:01

I

41:01

don't know why there's a cat

41:04

here, but he's pretty cute,

41:06

he seems friendly. I'd say he weighs

41:08

about as much as a year's worth of olive

41:10

oil.

41:12

Hello. We are strangers, but I love you. I'm

41:14

going to name you

41:16

Oliver. Purdue chicken

41:18

plus nuggets even come in fun shapes

41:22

like and Dialers

41:24

to work. That's right. What sound

41:26

does dinosaur make? Yeah.

41:28

We

41:30

are so

41:34

excited because it's the first episode of

41:36

season two.

41:38

We are back in business. Woo

41:40

hoo. I gotta say Mizzie, I'm

41:42

so glad you are my official

41:45

cohost this season.

41:46

Me too, Molly.

41:49

Official cohost is a big step up

41:51

for glass season. I mean, I've got a look up

41:53

to the famous cohost

41:56

throughout history. like Regency Kelly, Gail

41:58

King, Elmo. Don't

41:59

put too much pressure on yourself,

42:02

Mizzie. It's a big promotion, but we ask you

42:04

to go host because we think

42:06

you're ready. Yeah.

42:08

Thanks, Molly.

42:10

And

42:10

we're back. We're still here

42:13

with Kiley who has tomato sauce and tomato

42:15

paste lined up on a plate.

42:17

So, Kiley, we're going to lift one

42:19

end of the plate up and see

42:21

which of these two tomato products slides

42:23

down the plate the fastest. Are you ready

42:26

to find out? Yes.

42:28

yeah

42:29

Alright. 321

42:34

go. Well,

42:36

the

42:36

tomato sauce is moving,

42:40

but Oh, look at that. The tomato paste

42:42

just started to move.

42:46

That's what

42:48

it looks It's like

42:50

the world's slowest

42:54

race. Yeah.

42:55

I think

42:57

there's so many, you know. So who who

42:59

should we

43:01

say is the winner?

43:03

Tomato sauce? Yeah.

43:05

Tomato sauce. Oh, one

43:08

second, young chefs. Hello?

43:10

To a

43:10

dream song. Hi, Mizzie.

43:12

hi nancy

43:13

Oh, wait. Bolly. Have you sent them

43:15

to the queen yet? Yeah. We

43:16

just got back.

43:19

I missed it.

43:20

It's

43:21

you. What's going on? You sound like you're on a

43:23

boat or something. Kind of. How about dolphin

43:24

for the greatest swimmy man

43:28

I guess I'm some New England clam

43:30

chowderbird. God damn recommendations for a good chowder spot. Well

43:32

Yeah.

43:35

You're right. This is not

43:37

the time to ask. Okay. Well, don't worry, Molly. Young

43:39

ships, I am on my way.

43:42

We're only I'll

43:44

be a thousand miles away. Oh, we should get there in no time.

43:47

Yeah. Five only. I've been

43:49

going to go around Florida,

43:52

lady.

43:53

Yeah. Should we

43:56

call it

43:56

mystery recipe or

43:58

the mystery recipe? The

43:59

mystery recipe show

44:02

the Mystery Recipe Podcast. I

44:04

feel like it should just be

44:07

Mystery

44:08

Recipe. Yeah.

44:10

That seems right

44:11

to me. Alright. Cheers

44:14

go. Welcome to

44:15

Mystery Recipe. I'm Molly

44:16

Brunnbaum, editor in chief of

44:20

America's test kitchen kids. Every week, most podcasts will

44:22

be talking about the

44:24

fun, fantastic.

44:28

Wally. When

44:28

we started season

44:30

one, I would have never

44:32

thought I could flip a pancake.

44:34

Never mind cohost a show

44:37

all about magic of food and

44:40

cooking. But throughout the past six

44:42

seasons, you've taught me not

44:44

just how to cook. but how to be better

44:46

oven mitt and a better

44:48

friend. We've ridden dolphins,

44:51

gone back to the

44:53

future, robots, adopted cats, and

44:56

made so many lifelong friends

44:58

along the way. This show

45:00

has

45:00

been one of the best

45:02

Things that has ever happened to me, and so much

45:04

of it is

45:05

thanks to you. I can't

45:07

wait to

45:08

keep it

45:10

going. and to see what adventures we get into next, but it

45:12

certainly won't be the same without

45:14

you. We'll all miss you

45:16

so much, Molly. Thank you.

45:19

yeah for everything.

45:20

Yes. Thanks,

45:21

Molly. Love you,

45:23

Molly. Thanks so much

45:26

for everything. Thank you, Mitsi, and Chad and Meggie,

45:28

and thank you

45:28

listeners. I hope you all know that

45:31

we make this show for you. and

45:34

inspiring young chefs to be curious and adventurous experimenters in

45:36

the kitchen has been an honor and

45:39

a joy. So thank

45:41

you for listening. and I hope

45:43

you keep listening because mystery recipe

45:46

will be back next season to keep

45:48

exploring the fun and fascinating

45:50

sides of different

45:52

kitchen ingredients. and we can't do it without you.

45:54

Oh, there goes

45:54

our ten minute timer. The oats should

45:57

be cool and ready to

45:59

go.

45:59

Perfect timing. Add the cooled

46:02

oat mixture to the same large

46:04

mixing bowl and use a rubber spatula

46:06

to stir everything together until the

46:08

oats are well coated with

46:10

apricot paste. Alright. This might take a

46:12

little mixing here.

46:15

Mixing. Mixing.

46:20

I think

46:20

the best way for me to know if these oats are well

46:23

coated is if I feel them

46:25

with my fingertips. I'm just going

46:27

to paint your few from

46:29

different parts of the bowl with my clean hands. Let's stick my whole

46:31

hand in there and

46:32

see if they feel mixed up. I

46:36

think we have a couple dried patches still.

46:38

So I'm going to

46:39

mix just a

46:41

little bit more.

46:43

Okay. this

46:44

feels pretty good to me. Nice work, Meg. Listeners feel

46:46

free to pause here if you need

46:49

to do some more mixing. Now

46:52

add the Crispy Rice cereal and dried cranberries. And

46:54

if

46:54

you are going to use

46:56

other dried fruits, raisins or chocolate

46:58

chips, Now would be the

47:00

time to add those in two, and

47:02

gently stir everything together until

47:04

it's evenly combined. More

47:07

gentle stirring. making

47:09

sure we have some

47:10

good distribution here. It helps to

47:12

have a large mixing bowl for this, so it's

47:15

not all spilling out over

47:17

the edges. What do we think?

47:19

Is

47:19

this evenly mixed? Seems

47:22

great to be big. Maybe

47:24

in. What's

47:25

next, Molly? Next, we'll use a rubber

47:28

spatula to scrape the mixture into

47:30

our foil lined baking pan

47:32

and spread everything into an

47:34

even layer. Oh, can I do this step, Maggie? Sure thing,

47:36

Mitzy. It's fun cooking and

47:38

baking with other people and

47:40

taking turns doing different steps in

47:42

a recipe. sure

47:44

is. Okay. I am plumping this

47:47

all in listeners. Kind of aiming

47:49

for the center of the

47:52

pan.

47:52

Okay. That's about all of

47:54

it. And now, I'm going

47:56

to spread it all out in an even layer,

47:58

making sure I get

47:59

some of the mixture into

48:02

all of corners. What do you think, Peggy?

48:04

Let me spot

48:05

check it or

48:08

feel it a little

48:12

bit.

48:12

This fat corner doesn't feel

48:14

like it has any mixture in it. Good

48:16

catch.

48:16

Here we go. There.

48:20

How about now? Seems great

48:22

to me, mid sea. Nice work.

48:24

Now, we use the bottom of a dry measuring

48:26

cup to press down very firmly on our mixture,

48:29

especially at the edges and

48:31

in the corners. We wanna do

48:33

this step until it is smooth and

48:36

flat all

48:36

across the pan.

48:37

Pressing all over Mollie. Great.

48:39

This is going to help our canola

48:41

bars be nicely packed together or

48:44

dense and stay connected. Otherwise,

48:46

they might crumble apart a bit after we

48:48

cut them, which is why this step is

48:50

important. Got it. While you all keep pressing,

48:53

this is maybe a good time to mention

48:55

that the cooling time on this recipe

48:57

is kinda long, about two

48:59

hours. but it's that way for a reason.

49:01

It will really help these bars

49:03

stay together if you let them cool before you take them

49:05

out of the pan and cut them. So

49:08

keep that in mind later on after you

49:10

take them out of the oven.

49:12

Alright.

49:12

These are pretty well pressed.

49:15

Perfect. Well then, they are ready to

49:18

bake. Exciting. They look

49:19

like one giant square

49:21

granola bar. I can't wait to try it. But we do have a

49:23

bit of waiting left to do. First, let's

49:26

place these in

49:26

the oven and bake them until the granola

49:28

is brown at the edges. which

49:31

should take about twenty five minutes.

49:33

Okay. Into the oven they

49:35

go? Now, it would be a good time

49:37

to set a timer for your sales

49:39

listeners. I'll help. Ready? Alexa? Set a timer

49:42

for twenty five minutes. You're

49:44

welcome. Alright, listeners. We aren't

49:46

going to

49:48

do another twenty five minutes worth of segments in this episode.

49:50

So our finale cook along is

49:52

just about over. But

49:54

let's go over what to do once

49:56

this twenty

49:58

five minute timer

49:58

is up. Once the timer is up or

50:00

when your granola is golden brown

50:02

around the edges, you'll use oven

50:05

mitts to remove a baking pan from

50:07

the oven and

50:08

place it on a cooling rack. Ask an adult for help if you need

50:10

to. Then let the granola

50:12

bars cool

50:12

completely in the pan.

50:16

which

50:16

will take about two the wait

50:19

listeners. I promise. Once they've cooled,

50:21

you can use

50:21

the foil sling to lift

50:24

the bars out of the baking

50:26

pan and transfer them to a cutting board.

50:28

Cut them into bars and give them a

50:30

try. We're making eight granola bars from

50:32

this batch. by cutting the block

50:34

of granola once down the middle and then cutting those two big

50:36

pieces into four rectangles to

50:38

make eight

50:39

granola bars total. shaped

50:42

like you would give at the grocery store. If you want to see

50:44

a photo of this, head to ATK

50:46

kids dot com

50:50

slash chewy granola bar. Wow.

50:52

These aren't

50:52

going to be so good.

50:54

I think so too. Great job

50:56

with this recipe, Meg. Well,

51:00

I had some excellent teachers. Normally,

51:02

we would have a granola

51:04

bar cures, but they aren't ready yet.

51:08

maybe a dried apricot cheers in the meantime

51:10

to a wonderful

51:11

sixth season of

51:14

mystery recipe.

51:15

after talking years. Well,

51:18

that's

51:18

all we have for today. You

51:20

probably still

51:20

have some time left on this

51:23

baked But once it's done and these granola bars have had

51:25

time to cool, I hope you

51:27

enjoy them. Thanks for joining us

51:29

for our sixth season

51:31

of mystery recipe. and for participating in our

51:33

season finale cook along, we wanna see how

51:36

it went. Feel

51:36

free to have your grown ups and as

51:39

a picture of your canola

51:41

bars on Instagram at test

51:43

kitchen kids or using

51:45

hashtag ATK Kids or you

51:47

can email them

51:50

to What was it again, Mitzy?

51:52

Mystery recipe at americas test kitchen dot com.

51:54

From everyone here on team

51:58

mystery recipe, Easy Bond

51:59

cooking. Ping. Mystery

52:02

recipe is hosted by Me, Betsy,

52:04

and I have a star fruit and Bollie

52:06

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52:10

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52:12

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52:18

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53:40

Special thanks to Lighthouse for the blind and visually

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also featured the voices of

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Mystery recipe is a production of

55:20

America's tested to

55:24

kids. Chad,

55:28

you've really did Sarah McLaughlin proud with

55:30

that song. It wasn't too much.

55:31

It felt like maybe it

55:33

was too much. never. Should

55:36

I sing

55:37

it again? I don't know if we

55:39

did it again. Molly,

55:40

can I walk you out? please.

55:42

In

55:42

the arms of her next We're

55:45

good on the song, Chad. I'm

55:47

sorry. I couldn't

55:50

resist.

55:59

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56:00

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56:02

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