Homemade Chocolate Covered Granola Bars (Better Than Store-Bought!)

Homemade Chocolate Covered Granola Bars (Better Than Store-Bought!)

Chocolate covered granola bars that are chewy, crunchy, and dipped in melted chocolate—better than store-bought and easy to customize.

Course Snack

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Servings Bars

Calories 426kcal

Author Savory Thoughts

Equipment

Mixing Bowl
Spatula
Nonstick Skillet

Ingredients

2 ½ cups rolled oats
½ cups sliced almonds
⅓ cup roasted no salt pumpkin seeds pepitas
1 cup peanut butter
¼ cup honey
1 tsp. Kosher salt
1 ½ tsp. Vanilla extract
⅓ cup sweetened dried cranberries
½ cup maple syrup
1 tsp. Bèlans or pumpkin spice seasoning
1 ½ cup chocolate chips - semi sweet
2 tbsp. Coconut oil

Instructions

Toast the oats and almonds. You can spread them on a baking sheet and roast until lightly golden at 350℉ for about 8-10 minutes.
Or, over medium heat in a skillet with no oil, toast them until lightly golden brown.
This step adds depth of flavor and makes a huge difference in the final bar.
Mix the base. In a bowl, stir together the peanut butter, honey, maple syrup, vanilla, salt, Bèlans, cranberries, and pumpkin seeds. Add in the toasted oats and almonds, stirring until everything is well coated.
Shape the bars. Line a 9x9 baking dish with parchment paper. Press the mixture firmly and evenly into the dish. Chill overnight to let the bars set.
Melt the chocolate. In a small bowl, combine chocolate chips and coconut oil. Heat in 20-second bursts in the microwave (or melt on the stovetop) until smooth.
Dip the bars. Cut the chilled mixture into even bars, then dip each one halfway into the melted chocolate. Place on parchment paper and let them set until firm.
Enjoy! Store them in the fridge for a grab-and-go snack anytime.

Notes

Pairing Ideas

These bars are fantastic on their own, but they also pair well with:
A hot cup of coffee or tea for breakfast.
A glass of cold milk (classic combo with chocolate!).
Yogurt and fresh fruit for a more filling snack.
A smoothie for a quick, portable lunch.

Storing & Reheating

Store: Keep the bars in an airtight container in the fridge for up to 7 days. Stack with parchment paper between layers so they don’t stick.

Freeze: Wrap individually and freeze for up to 2 months. Just thaw in the fridge overnight before eating.

Reheat: These bars don’t really need reheating, but if you want a softer texture, you can microwave one for about 10 seconds before enjoying.

*** Calories are estimated per serving.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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Nutrition