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

Ingredients

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup almond butter
  • 1/4 cup agave
  • 1 cup oats*
  • 1 1/2 cups rice crisps cereal chocolate flavour optional
  • 1/2 cup almonds whole or crushed
  • 1/2 cup dried fruit
  • 1/4 teaspoon salt

Instructions

  • In a microwave or over a double boiler, melt the chocolate chips.
  • Stir in the almond butter and agave until smooth.
  • Add in the oats, cereal, almonds, dried fruit, and salt and mix until everything is completely covered.
  • Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
  • Refrigerate the bars until they’ve hardened—about 20-30 minutes.
  • With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
  • Store in the refrigerator for up to 2 weeks.

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