Chocolate Granola Bars

These are great as a grab-and-go snack, but they’re also ridiculously good with coffee or tea. For a cute platter moment: cut smaller squares and pile them up like “I’m hosting.” Nobody needs to know it was mostly stirring.

Prep Time 30

Cook Time 25

Total Time 55

Course Appetizers and Snacks, Snack, Sweets and Sweet Baking

Cuisine American

Servings bars

Calories 141 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 °F or 320 °F
Line an 8 x 8 inch (20 x 20 cm) baking pan with baking paper.
Mix oats, cornflakes, cranberries, raisins, and walnuts in a bowl.
½ cup oatmeal, 2 cups cornflakes, ¼ cup dried cranberries, ¼ cup raisins, ¼ cup walnuts
Warm water with the honey over low heat.
5 tablespoons honey, 3 tablespoons water
Mix the warm honey into the dry ingredients and stir well.
Press into the pan and smooth the top.
Bake for 25 minutes.
Cool on a rack, then cut into bars (about 1 x 2 inches (2.5 x 5 cm)).
Melt the dark chocolate au bain-marie.
4 oz. dark chocolate
Pour chocolate over the bars and let it set.

NOTES

1. Pressing matters: PRESS IT DOWN FIRMLY. Loose = crumbly bars. A flat-bottom measuring cup is your best friend.

2. Swaps (keep ratios): Swap dried fruit or nuts by weight (e.g., ¼ cup (25 g) cranberries → ¼ cup (25 g) currants). Don’t add “just a bit extra” of everything or the honey can’t hold it.

3. Cutting: Cool completely before slicing. If you want super neat edges, chill 15 minutes first.

4. Chocolate topping: Melt gently (don’t overheat) . Dull chocolate still taste great though.

5. Storage

Store the bars in an airtight container and they’ll stay crunchy for about a week.
If your kitchen is warm, keep them somewhere cool so the chocolate stays snappy.

Nutrition

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