Almond Joy Granola Bars (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups old fashioned rolled oats
02 - 1/2 cup sliced almonds
03 - 1/2 cup unsweetened coconut flakes
04 - 1 cup rice crispies (crispy rice cereal)
05 - 1/4 - 1/2 cup semisweet or bittersweet chocolate chunks or chips

→ Binding Mixture

06 - 1/3 cup + 1 tablespoon honey
07 - 1/4 cup almond butter
08 - 1/4 cup coconut oil, melted
09 - 1 teaspoon vanilla extract
10 - 1/4 teaspoon sea salt

# Instructions:

01 - For enhanced flavor and extra crunch, preheat your oven to 350°F. Spread the rolled oats, sliced almonds, and coconut flakes evenly on a baking sheet. Bake for 10 minutes, pausing halfway to stir everything for even browning. While not strictly necessary, this step adds wonderful depth and nuttiness to your bars. Allow the mixture to cool completely (about 10 minutes) before proceeding to the next step.
02 - Line an 8×8 square pan or a loaf pan with aluminum foil, making sure to leave some overhang on the sides to easily lift the bars out later. Smooth out any wrinkles in the foil for a neat finish.
03 - In a large mixing bowl, combine all your dry ingredients: the rolled oats (toasted or untoasted), sliced almonds, coconut flakes, rice crispies, and chocolate chunks or chips. Stir gently to distribute everything evenly.
04 - In a small saucepan, combine honey, almond butter, melted coconut oil, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally, until the mixture becomes smooth and starts to bubble gently, about 5 minutes. Remove from heat and continue stirring vigorously to help it cool down slightly. The mixture should be warm but not hot enough to completely melt the chocolate.
05 - Pour the warm binding mixture over the dry ingredients in your mixing bowl. Working quickly, stir everything together until all dry ingredients are evenly coated. Don't worry if the chocolate chunks begin to soften or partially melt—this actually helps bind the bars together and creates delicious chocolate swirls throughout.
06 - Transfer the mixture into your prepared pan, spreading it out evenly with a spatula. Place a sheet of plastic wrap over the top and use the flat bottom of a measuring cup to firmly press the mixture down into the pan. Press firmly and evenly across the entire surface—the more compact your bars, the less they'll crumble when cut.
07 - Keep the plastic wrap covering the bars and place the pan in the freezer for 15 minutes for a quick set, or in the refrigerator for 2 hours if you're not in a hurry. The chilling process is crucial for the bars to hold their shape.
08 - Once firmly set, remove from the freezer or refrigerator and lift the entire block out using the foil overhang. Place on a cutting board and cut into 12 bars with a sharp knife. Store your finished bars in an airtight container in the refrigerator, as they will soften at room temperature due to the coconut oil. For longer storage, wrap individually and keep in the freezer.

# Notes:

01 - These no-bake granola bars capture all the beloved flavors of Almond Joy candy bars—chocolate, coconut, and almond—but with wholesome, nutritious ingredients.
02 - The optional toasting step adds significant flavor depth and crunch, and is highly recommended if you have the extra 10 minutes.
03 - These bars make an excellent on-the-go breakfast, post-workout snack, or healthier dessert alternative.

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