Chocolate Drizzled Granola Bars

A great back-to-school time treat. Want to be the teacher’s pet, make friends in the pick-up line, or pack something sweet in the lunchbox? Look no further than these Trail Mix Peanut Butter Granola Bars, drizzled with our single origin 72% Tanzania Dark Chocolate. 

Adapted by the Askinosie team from the original recipe c/o Well Plated by Erin.

Ingredients:

½ cup honey
3 Tbs. creamy peanut butter
1 Tbs. coconut oil
1 tsp. pure vanilla extract
¾ cup old-fashioned rolled oats
¾ cup crispy rice or other puffed whole grain cereal
¼ cup ground flaxseed meal
½ tsp. cinnamon
¼ tsp. salt
½ cup mixed dried fruit (raisins &/or low-sugar cranberries)
⅓ cup toasted pumpkin seeds
6 oz. Askinosie Dark Chocolate, chopped *We used 72% Mababu, Tanzania Dark Chocolate. Half for mixing in (approx. ~1/3 cup) + the remaining half for optional melted drizzle. 

Instructions:

1. Line an 8×8 baking pan with parchment paper, leaving a few inches of overhang on two of the sides like handles. Set aside.
2. In a microwave-safe bowl or a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until well combined. Remove from the heat and stir in vanilla extract. Let cool for 5 minutes.
3. In a large mixing bowl, combine oats, cereal, flaxseed, cinnamon, and salt, then stir in the dried fruit, pumpkin seeds, and half the chopped chocolate pieces.
4. Pour the peanut butter mixture over the top, then stir until the ingredients are evenly moistened.
5. Scoop the mixture into the prepared baking pan, then with a spatula or your fingers, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface.
6. Place the bars in the refrigerator to set, at least 2 hours or overnight.
7. Once fully chilled, remove the bars from the pan & slice into bars. Feeling extra? Drizzle with melted chocolate and enjoy immediately or store in the refrigerator for later (up to 2–3 weeks in a covered container).