Sweet, Sweet Sunday

Making the Perfect Amaranth “Granola Bars”

 

Melt the honey and almond butter in a small saucepan over medium-low heat.

Stir to combine.

Stir in the vanilla.

Remove from heat.

Let cool 5min.

Place all of the remaining ingredients…except for the chocolate…in a large bowl.

Pour the honey mixture over the ingredients.

Stir to combine.

Add the cold, chopped chocolate.

Stir together.

Press the mixture in a square baking dish lined with parchment paper. You want your mixture to be about 1/2″ thick.

Refrigerate for about four hours.

Lift the bars from the pan by using the parchment paper to lift it out of the baking dish.

Use a large, sharp knife to cut the bars into twelve separate bars.

You can store these by place them in an airtight container and refrigerating for up to five days.