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.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: