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Chocolate dipped coconut peanut granola bars

chocolate coconut peanut granola bars

This recipe makes 14 granola bars, baked in a 22 x 28 cm (8.7 x 11 inch) baking pan.

Scale

Ingredients

Instructions

  1. Preheat the oven to 180 degrees C (350°F). Grease a baking pan with some oil and line with parchment paper. Set aside.
  2. In a large bowl, mix together the oats, coconut and peanuts.
  3. Melt butter in a small saucepan OR in a heatproof bowl in the microwave. Once melted, stir in the salt and vanilla paste. Pour over the oat mixture.
  4. Immediately add the honey and whisk the ingredients thoroughly, until they are all coated. Transfer to the baking pan.
  5. Push down the mixture tightly with a spatula or with damp hands. You really have to pack it in, as tight and even as possible.
  6. Bake for 25-30 minutes until golden brown-orange in color.
  7. Once baked cool to room temperature then refrigerate for 3 or more hours before cutting. This way the granola won’t fall apart.
  8. Cut into 14 equal bars with a large, sharp knife.

CHOCOLATE BARS:

  1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, stir occasionally with a rubber spatula. Once melted transfer the bowl to your counter.
  2. Dip the granola bars one by one quickly and place them on a large plate (chocolate side facing up). You can also spread chocolate over each bar with a silicone spatula instead of dipping them. This allows you to do everything more slowly, as the chocolate is hot and dipping a bar for too long may break some of the bars (heat melts the honey and butter).
  3. Cool in the fridge for an hour or more, until the chocolate hardens.

Notes

ON TOASTING THE PEANUTS
You can buy toasted peanuts or toast them yourself. Toast on the stove: in a hot pan for a few minutes until they’re aromatic and golden in color. In the oven: in an oven set to 180°C (350°F) for 5-10 minutes, spread over a baking sheet, until they’re aromatic and golden brown. You can also toast the oats, coconut and peanuts together for some extra crunch.

The honey itself gives a special aroma to the bars too, depending on what kind you use. I normally cook with wildflower honey, but made one of the batches with a mixture of wildflower and mountain forest honey.

If you don’t have a 22 x 28 cm (8.7 x 11 inch) baking pan, use the closest thing to that; even a square shape will do (e.g. 9 x 9 inch pan).

STORAGE
I store these in a small container in the fridge, individually wrapped in plastic wrap and parchment paper or foil. That makes it easy for me or Rok to just grab one and go. They last us about 7-10 days.

Recipe adapted from Cookies by Maida Heatter.