Almond Joy Granola Bars

Tuesday, June 16, 2020

Now that we're settled into our new house, and I'm off work for the summer (well, hopefully just the summer), I wanted to start experimenting more in the kitchen! With the kids home all day, every day, I feel like they are constantly hungry, so we go through a lot of snacks. I figured whipping up a batch of homemade granola bars was a great idea! 

I didn't want just any old granola bar though; I decided to take inspiration from one of my favorite candy bars -- Almond Joy! Milk chocolate, coconut, and almonds? You can't go wrong there!

These are easy to throw together, and they're a great way to get the kids helping in the kitchen!

Almond Joy Granola Bars
Yield: 12 bars

  • 2 1/2c old fashioned rolled oats
  • 1/2c slivered almonds
  • 1/4c unsalted butter
  • 1/4c honey
  • 1/3c brown sugar
  • 1tsp vanilla
  • 1/4tsp salt
  • 1/2c coconut
  • 1/4c milk chocoalte chips

  • Preheat oven to 350 F.
  • Line a 9" square pan with parchment paper, leaving enough on the sides to easily remove the granola from the pan. If you don't have a 9" square pan, you can use a 9x13" pan; just don't use the whole pan!
  • Spread the oats and almonds on a baking sheet, and toast by baking for 8 minutes.
  • While oats and almonds are toasting, cook butter, honey, and brown sugar in a saucepan over medium heat, stirring occasionally. Once the butter and sugar have melted and combined, remove from heat.
  • Stir vanilla and salt into the butter mixture.
  • After moving toasted oats and almonds to a large mixing bowl, pour the butter mixture over the top. Stir to combine, making sure all the oats are evenly coated.
  • Add coconut to the mixture. 
  • If you want to be able to bite into the chocolate chips, wait about 15 minutes to add them, or until the mixture is cool. If you add them in with the coconut, they'll melt. I like to add half when I add the coconut (I think the melted chocolate helps bind them a bit more) and add the rest when the mixture is cool.
  • Transfer the granola into the parchment-lined pan. Flatten with a spatula (or fold down the edge of the parchment and press to help flatten and shape), and chill for at least two hours.
  • Using the extra parchment, remove the granola from the pan and cut into bars.
I like to store these in the refrigerator. You can store them in an airtight container, or wrap individually in plastic wrap.


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