Fruity Chocolate Granola Bars Recipes

HOMEMADE CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Line an 8x8 baking dish with parchment paper so that it hangs over the edges.
• *Optional - spread oats on a baking sheet in a single layer and toast in the oven for 7-10 minutes shaking the pan occasionally until just starting to turn golden brown. Remove from the oven and let cool a few minutes.
• Transfer the cooled oats to a large bowl and add the dried fruit, nuts, cacao powder and salt, stir to mix.
• In a medium bowl, whisk together the applesauce, maple syrup and vanilla until smooth.
• Fold in the chia seeds and cacao nibs if using until combined.
• Spread the mixture evenly into the prepared baking dish, pressing into the corners and flattening the top.
• Bake for 30 minutes, remove from oven and place on a rack to cool for 10-15 minutes.
• Remove the bars from the dish by lifting the edges of the parchment paper up and place directly on the rack until cooled completely.
• Cut into 8 pieces and store wrapped tightly or in an air tight container. Bars will keep at room temperature for about 5 days or up to 2 weeks in the refrigerator.

FRUITY CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350˚F. Butter an 8-by-12-inch baking dish and line it with parchment paper.
• Toss the oats, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
• Reduce oven temperature to 300˚F. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
• Continue to cook while stirring constantly for 1 minute, then pour over the toasted oats mixture. Add the raisins, currants, and chocolate chips, and stir well.
• Pour mixture into the prepared pan. Wet your fingers and lightly press evenly into the pan.
• Bake for 25-30 minutes, until light golden brown. Cool for at least 1 hour at room temperature in the pan.
• Transfer the pan to the refrigerator to cool for another 1-2 hours.
• Cut into squares in the pan and then remove, being sure to peel off any parchment paper that sticks to the bottom of the bars. Serve at room temperature.
• Serve at room temperature.