How to Make Browned Butter Sourdough Granola Bars

• Place the butter in a saucepan over medium heat. Allow it to melt completely, then continue cooking until golden brown bits form on the bottom of the pan and the butter smells nutty and fragrant. Stir occasionally with a whisk and watch carefully. Remove from heat before the brown bits become black. Let cool slightly.
  ½ Cup Unsalted Butter
• Preheat your oven to 325°F (163°C). Line a 9 x 9-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
• In a large mixing bowl, combine the cooled browned butter, sourdough discard, honey, brown sugar, vanilla extract, and salt. Whisk until smooth and the sourdough discard is fully incorporated.
  ⅓ Cup Sourdough Discard, ¼ Cup Honey, 2 Tablespoons Brown Sugar, 1 Teaspoon Vanilla Extract, 1¼ Teaspoons Salt
• Add the rolled oats and your chosen mix-ins. Fold everything together until the oats are evenly coated.
  2¾ Cups Old-Fashioned Rolled Oats, 1 Cup Chocolate Chips
• Transfer the mixture to the prepared baking pan. Use a spatula or a piece of parchment paper to firmly press the mixture into an even layer. Compacting the mixture well helps prevent the bars from crumbling later.
• Bake for approximately 25 minutes, or until the edges are lightly golden brown.
• Allow the bars to cool in the pan for about 15 minutes.
• Transfer the pan to the refrigerator and chill until completely cooled and firm.
• Lift out using the parchment paper and slice into individual bars.