Chewy Chocolate Granola Bars
Chewy Chocolate Granola Bars
Ingredients
For the Base
- 1 cup rolled oats
- 1/2 cup almonds, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
For the Binder
- 1/2 cup honey
- 1/4 cup peanut butter
- 1 pinch salt
For the Chocolate Layer
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
For Finishing
- fleur de sel, to taste
- nuts, extra, to taste
Instructions
- 1
Prepare the base: In a large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and dried cranberries. Mix these dry ingredients thoroughly until well combined.
⏱️ 3 min
- 2
Prepare the binder: In a small saucepan over low heat, gently warm the honey until it becomes more fluid. Do not boil. Once warm, add the peanut butter and a pinch of salt to the pan. Stir continuously until the mixture is smooth, glossy, and well combined.
⏱️ 5 min
- 3
Combine the ingredients: Pour the warm binder mixture over the dry ingredients in the large bowl. Using a sturdy spatula or spoon, mix everything well until all the dry ingredients are evenly coated with the binder.
⏱️ 5 min
- 4
Form the bars: Line an 8x8 inch baking tray or similar-sized dish with parchment paper, leaving an overhang on the sides to easily lift the bars later. Transfer the granola mixture to the lined tray. Press the mixture down very firmly and evenly into the tray. This is crucial for achieving a perfect chewy bar texture that holds together.
⏱️ 5 min
- 5
Prepare the chocolate layer: In a microwave-safe bowl or a double boiler, melt the dark chocolate chips with the coconut oil. Heat in 30-second intervals in the microwave, stirring after each, until smooth and glossy. Alternatively, melt over simmering water, stirring until smooth.
⏱️ 2 min
- 6
Apply the chocolate layer and finish: Spread the melted chocolate mixture evenly over the pressed granola bar base in the tray. If desired, sprinkle with fleur de sel and extra nuts for added flavor and texture.
⏱️ 2 min
- 7
Chill and slice: Place the tray in the freezer for approximately 1 hour, or until the chocolate layer is firm and set. Once chilled and firm, use the parchment paper overhang to lift the slab from the tray. Place it on a cutting board and slice into individual bars using a sharp knife.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Chocolate Granola Bars
For the Base
- 1 cup rolled oats
- 1/2 cup almonds, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
For the Binder
- 1/2 cup honey
- 1/4 cup peanut butter
- 1 pinch salt
For the Chocolate Layer
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
For Finishing
- fleur de sel, to taste
- nuts, extra, to taste
Instructions
- 1
Prepare the base: In a large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and dried cranberries. Mix these dry ingredients thoroughly until well combined.
⏱️ 3 min - 2
Prepare the binder: In a small saucepan over low heat, gently warm the honey until it becomes more fluid. Do not boil. Once warm, add the peanut butter and a pinch of salt to the pan. Stir continuously until the mixture is smooth, glossy, and well combined.
⏱️ 5 min - 3
Combine the ingredients: Pour the warm binder mixture over the dry ingredients in the large bowl. Using a sturdy spatula or spoon, mix everything well until all the dry ingredients are evenly coated with the binder.
⏱️ 5 min - 4
Form the bars: Line an 8x8 inch baking tray or similar-sized dish with parchment paper, leaving an overhang on the sides to easily lift the bars later. Transfer the granola mixture to the lined tray. Press the mixture down very firmly and evenly into the tray. This is crucial for achieving a perfect chewy bar texture that holds together.
⏱️ 5 min - 5
Prepare the chocolate layer: In a microwave-safe bowl or a double boiler, melt the dark chocolate chips with the coconut oil. Heat in 30-second intervals in the microwave, stirring after each, until smooth and glossy. Alternatively, melt over simmering water, stirring until smooth.
⏱️ 2 min - 6
Apply the chocolate layer and finish: Spread the melted chocolate mixture evenly over the pressed granola bar base in the tray. If desired, sprinkle with fleur de sel and extra nuts for added flavor and texture.
⏱️ 2 min - 7
Chill and slice: Place the tray in the freezer for approximately 1 hour, or until the chocolate layer is firm and set. Once chilled and firm, use the parchment paper overhang to lift the slab from the tray. Place it on a cutting board and slice into individual bars using a sharp knife.
⏱️ 60 min