Coconut Peanut Granola Bars with Chocolate
If you like the combination of peanuts and chocolate, you'll love these bars.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
16 servings
Ingredients
- 1 cuprolled oats
- 1 cuproughly chopped lightly salted roasted peanuts
- 1 cuproughly chopped raw cashews
- 1/2 cuphoney
- 1/4 cupbrown sugar
- 2 tablespoonsunsalted creamy peanut butter
- 1 teaspoonvanilla extract
- 1/2 teaspoonKosher salt
- 1/3 cuppitted dates (chopped)
- 1/3 cupchopped dried cherries
- 3/4 cupsweetened coconut flakes
- 8 ouncessemisweet chocolate (melted and put in a pastry bag with a fine tip)
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350º F.
- 2
Combine the oats, cashews, and peanuts on a baking sheet. Spread to a single layer. Bake in the preheated oven for ; stir once.
- 3
In a small saucepan, combine the honey, brown sugar, peanut butter, extract, and salt. Stir to combine and dissolve the sugar over medium heat.
- 4
Once the oat mixture is done, remove it from the oven and put it into a large bowl. Reduce the oven temperature to 300º F. Add the liquid to the oat mixture; stir to combine. Stir in the dates, cherries, and coconut. Push 1/4 cup of the mixture into silicone bar molds and press to distribute evenly and make firm—Bake for . Place the molds on a baking sheet and bake for . Remove from the oven and cool completely.
- 5
Remove the bars from the molds, place them on a cooling rack over parchment paper. Cool completely. Drizzle with melted chocolate. Store in an airtight container in the refrigerator for up to 2 weeks.
Chef's Notes
Bars can be baked in a buttered 9X13-inch pan, and cut apart after cooling for 15 minutes.