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Chocolate Granola Bar

Fudge-y, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!
Course Breakfast, Snack, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword chocolate granola bar
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 granola bars

Ingredients

  • 1/2 cup (88g) dark chocolate chips
  • 1/3 cup (70g) coconut oil, measured when solid
  • 1/2 cup (114g) almond butter, creamy slow-roasted; lightly salted (See Note 1)
  • 1/3 cup (104g) honey
  • scant 1/4 teaspoon fine sea salt, optional (don't add if almonds and almond butter is salted)
  • 1 and 1/4 cups (128g) old-fashioned oats
  • 3/4 cup (37g) Cocoa Krispies or Rice Krispies
  • 3/4 cup (93g) dry-roasted and lightly salted almonds, coarsely chopped
  • 1/2 cup (81g) miniature chocolate chips, divided

Instructions

  • PREP: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
  • CHOCOLATE AND OIL: In a large microwave safe bowl, combine the coconut oil and chocolate chips. Microwave in bursts of 20 seconds, stirring in between each burst until completely smooth.
  • REMAINING INGREDIENTS: Stir in the creamy almond butter, honey, and salt if desired. Mix until smooth. Add in the oats, Rice or Cocoa Krispies cereal, coarsely chopped almonds, and 1/4 cup miniature chocolate chips. Mix to combine. Transfer the mixture into the prepared pan and use the back of a wooden spoon to press the mixture evenly and firmly into the prepared baking pan. Top with remaining 1/4 cup miniature chocolate chips.
  • CHILL: Cover bars with plastic wrap and refrigerate for 1 hour or until completely firm. Cut into 12 even-sized bars. Store bars in an airtight container in the refrigerator (they get melty out of the fridge) for up to 2 weeks.

Notes

Note 1: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you likely won't love it in these bars).