Coconut Almond Chocolate Bars (Print Version)

# Ingredients:

→ Dry Items

01 - 1 1/2 cups traditional rolled oats
02 - 1/2 cup thinly cut almonds
03 - 1/2 cup plain coconut shavings
04 - 1 cup puffed rice cereal
05 - 1/4 - 1/2 cup dark or semi-sweet chocolate pieces

→ Sticky Mix

06 - 1/3 cup + 1 tablespoon honey
07 - 1/4 cup almond spread
08 - 1/4 cup melted coconut oil
09 - 1 teaspoon vanilla flavoring
10 - 1/4 teaspoon sea salt

# Instructions:

01 - Want better taste and extra snap? Heat your oven to 350°F. Lay out the oats, almonds, and coconut on a cookie sheet. Pop them in for 10 minutes, giving everything a mix halfway. This isn't a must-do, but it makes your bars way tastier. Let everything cool about 10 minutes before moving on.
02 - Cover an 8×8 square dish or bread pan with foil, leaving extra hanging over the edges so you can pull the bars out easily later. Smooth the foil down nice and flat.
03 - Grab a big bowl and throw in all your dry stuff: oats (toasted or not), almonds, coconut bits, puffed rice, and chocolate chunks. Stir it all up so everything's mixed well.
04 - In a little pot, mix honey, almond spread, melted coconut oil, vanilla, and salt. Warm it over medium heat, stirring now and then until it's smooth and starts to bubble a bit, around 5 minutes. Take it off the heat and stir hard to cool it down some. It should be warm but not hot enough to totally melt your chocolate.
05 - Pour your warm sticky mix over the dry stuff in your bowl. Work fast and stir until everything's coated. Don't worry if the chocolate gets soft or starts melting a little. That actually helps hold everything together and makes yummy chocolate swirls.
06 - Dump the mix into your foil-lined pan and spread it out. Put some plastic wrap on top and use a flat measuring cup to push it down firmly. Press hard all over. The tighter you pack it, the less it'll fall apart when you cut it.
07 - Keep the plastic wrap on and stick the pan in your freezer for 15 minutes if you're in a rush, or in your fridge for 2 hours if you've got time. This cooling step makes sure your bars stay together.
08 - Once they're solid, grab the foil edges and lift everything out. Put it on a cutting board and cut into 12 bars with a sharp knife. Keep them in a sealed container in your fridge, since they'll get soft at room temp because of the coconut oil. For keeping longer, wrap them up one by one and stick them in the freezer.

# Notes:

01 - These quick-fix granola bars pack all the yummy flavors of Almond Joy candy in a healthier, homemade version with nutritious stuff inside.
02 - Don't skip the toasting part if you can spare 10 minutes. It really makes the flavors pop and adds a nice crunch.
03 - They're perfect as a quick breakfast, something to munch after working out, or when you want something sweet that won't make you feel guilty.

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