Chocolate-Dipped Chewy Granola Bars Recipe
Introduction
These chocolate-dipped chewy granola bars combine the nutty crunch of seeds and rolled oats with the sweetness of honey and dried cranberries. Topped with rich dark chocolate, they make a perfect homemade snack that’s both satisfying and delicious.
Ingredients
- 1 cup Honey Bunches of Oats® Honey Roasted
- 3/4 cup Old Fashioned Rolled Oats
- 2/3 cup Dried Cranberries
- 1/2 cup Unsweetened Coconut Flakes
- 1/3 cup Medium Grind Bulgur Wheat
- 1/4 cup Pepitas
- 1/4 cup Sunflower Kernels
- 1/2 cup Honey
- 1 teaspoon Vanilla Extract
- 200 gram Dark Chocolate
Instructions
- Step 1: In a large bowl, combine Honey Bunches of Oats, rolled oats, dried cranberries, coconut flakes, bulgur wheat, sunflower kernels, and pepitas. In a small saucepan, mix honey and vanilla extract and bring to a boil over medium-high heat. Boil for five minutes, stirring frequently.
- Step 2: Quickly stir the hot honey mixture into the dry ingredients until well combined. Line an 11×7 inch rimmed baking sheet with parchment paper, then press the granola mixture firmly into the pan using the bottom of a clean cup to pack it tightly. Refrigerate or freeze for 10 to 20 minutes to set.
- Step 3: Melt the dark chocolate in a microwave or using a double boiler. Cut the chilled granola into eight large or twelve smaller rectangles. Dip the top of each bar into the melted chocolate, leaving the bottom plain, then place on parchment paper. Refrigerate for a few minutes until the chocolate hardens.
Tips & Variations
- Substitute dried cranberries with chopped dried apricots or raisins for a different fruity twist.
- Use milk chocolate or white chocolate instead of dark chocolate if you prefer a sweeter coating.
- Press the bars very firmly to help them hold together better after cutting.
Storage
Store the granola bars in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks. To keep the chocolate coating firm, refrigeration is best. Reheat slightly in the microwave if you prefer a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars gluten-free?
To make these bars gluten-free, ensure all oats and bulgur wheat substitutes are certified gluten-free, or replace bulgur wheat with additional rolled oats or gluten-free grains like quinoa flakes.
How long will these bars stay fresh?
If stored properly in an airtight container, the bars will stay fresh for about one week at room temperature or up to two weeks refrigerated.
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Chocolate-Dipped Chewy Granola Bars Recipe
- Total Time: 35 minutes
- Yield: 8 large or 12 small granola bars 1x
- Diet: Vegetarian
Description
These Chocolate-Dipped Chewy Granola Bars are a delicious and wholesome snack combining the crunch of Honey Bunches of Oats® with chewy dried cranberries, coconut flakes, and seeds. Sweetened naturally with honey and coated with rich dark chocolate, these bars are perfect for a quick energy boost or a satisfying treat.
Ingredients
Dry Ingredients
- 1 cup Honey Bunches of Oats® Honey Roasted
- 3/4 cup Old Fashioned Rolled Oats
- 2/3 cup Dried Cranberries
- 1/2 cup Unsweetened Coconut Flakes
- 1/3 cup Medium Grind Bulgur Wheat
- 1/4 cup Pepitas
- 1/4 cup Sunflower Kernels
Wet Ingredients
- 1/2 cup Honey
- 1 teaspoon Vanilla Extract
Coating
- 200 gram Dark Chocolate
Instructions
- Mix Dry Ingredients: In a large bowl, combine Honey Bunches of Oats® Honey Roasted, Old Fashioned Rolled Oats, Dried Cranberries, Unsweetened Coconut Flakes, Medium Grind Bulgur Wheat, Sunflower Kernels, and Pepitas. Stir thoroughly to combine all the dry ingredients evenly.
- Prepare Honey Syrup: In a small saucepan, combine honey and vanilla extract. Heat over medium-high heat and bring to a boil, stirring frequently. Allow it to boil for five minutes to create a sticky syrup that will bind the granola mixture.
- Combine Wet and Dry: Quickly pour the hot honey syrup into the bowl with the dry ingredients and stir vigorously until the mixture is well coated and sticky.
- Form Bars: Line an 11×7 inch rimmed baking sheet with parchment paper or use a similarly sized dish. Transfer the granola mixture and evenly press it into the pan. Use the bottom of a clean cup or a spatula to pack the mixture tightly and firmly to ensure bars hold together well.
- Chill the Mixture: Place the pressed granola mixture in the refrigerator or freezer for 10 to 20 minutes until it cools and hardens, making it easier to cut into bars.
- Cut Bars: After chilling, remove the granola slab from the pan and cut into eight large or twelve smaller rectangular bars, depending on your preferred size.
- Melt Chocolate: Melt dark chocolate using either a microwave in short bursts or a double boiler on the stovetop, stirring frequently until smooth.
- Dip Bars in Chocolate: Transfer melted chocolate to a shallow dish or plate. Dip each granola bar into the chocolate so that only the top surface is covered, leaving the bottom plain for easier handling.
- Set Chocolate: Place the chocolate-dipped bars on parchment paper and refrigerate for a few minutes until the chocolate hardens and sets.
Notes
- You can substitute dark chocolate with milk or white chocolate according to preference.
- Store bars in an airtight container in the refrigerator to keep them fresh and maintain the chocolate coating.
- Press the granola mixture firmly to prevent bars from crumbling when cut.
- For a nut-free version, ensure the granola cereal and seeds used do not contain nuts.
- Use parchment paper for easy removal of the bars from the pan and for setting the chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Keywords: granola bars, chocolate dipped, chewy granola, healthy snack, homemade granola bars, honey granola bars, energy bars
