1/2cupwhole almonds (toasted than coarsely chopped)
1/2cupall bran cereal
3tablespoonsbutter
2/3cuphoney
1/4cupbrown sugar
1teaspoonvanilla
pinch of salt
3/4cupunsweetened chocolate chips (mini or regular)
Instructions
Pre-heat oven to 350°. Line a 9 inch square pan with parchment paper (the pan can be bigger or smaller depending on how thick you want your bars).
In the bowl of your food processor add oats, almonds (coarsely chop before adding) and all bran, pulse until almonds are in smaller pieces (you do not want powder).
Combine the butter, honey, brown sugar, vanilla, and salt in a saucepan. Bring the mixture to a boil on the stove, stir, and then take it off the heat, let cool for approximately 5 minutes.
Pour the butter mixture over the dry ingredients in a large bowl, again let cool 8-10 minutes then mix in the chocolate chips, press the mixture into the prepared pan. Sprinkle some chocolate chips over the top, if desired.
Bake for approximately 20-25 minutes. Let cool completely then cut into pieces. For easier cutting chill for approximately 20-30 minutes. Enjoy!
Notes
Place nuts in a single layer on an ungreased baking sheet in a pre-heated 350F (180C) oven. Bake 5 to 8 minutes or until they are golden brown, remove immediately from the pan to cool before chopping.If you don’t have a food processor, I recommend using quick-cooking oats instead of rolled oats. You can crush the cereal in a resealable bag with a rolling pin, and roughly chop the nuts with a sharp knife. Then, just combine them all in a bowl.Store dark chocolate granola bars in an airtight container in the fridge. They will last for 6-7 days in the fridge. You can eat them directly from the fridge or bring them to room temperature first.Place the cut completely cooled bars in a freezer safe container, separate the layers with parchment paper. They will keep for up to 2 months in the freezer. Thaw the bars before consuming. They only take about 20-30 minutes to thaw so they can be thawed on the counter.