Okay, I’m finally out of rice krispies, and now I want more to make this recipe again! Go figure. Plus, no heating up the kitchen, which is always a bonus in the summer.

The chocolate was melted in the microwave and the almond butter is naturally drippy. I used agave and it was great. For my dried fruit I used the mixed berries I get from Trader Joe’s for my breakfast bars. There are strawberries, cherries, cranberries and other wonderful things in there. I was about to go out and buy some cocoa krispies since I had regular and it didn’t hurt anybody, except maybe the diehard chocoholic. And for them I’d just add an extra sprinkling of chocolate chips. I didn’t bother with a drizzle for this trial, or trying very hard to compact them as I had no idea if they would stick together. They did and the next batch disappeared before the photo.

Chocolate Almond Granola Bars
  • ½ cup semi-sweet chocolate chips
  • ½ cup almond butter
  • ¼ cup agave
  • 1 cup oats*
  • 1½ cups rice crisps cereal (chocolate flavour optional)
  • ½ cup almonds, whole or crushed
  • ½ cup dried fruit
  • ¼ teaspoon salt
  1. In a microwave or over a double boiler, melt the chocolate chips.
  2. Stir in the almond butter and agave until smooth.
  3. Add in the oats, cereal, almonds, dried fruit, and salt and mix until everything is completely covered.
  4. Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
  5. Refrigerate the bars until they’ve hardened—about 20-30 minutes.
  6. With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
  7. Store in the refrigerator for up to 2 weeks.