Ooey-Gooey Granola Bars
Chocolate yumminess sandwiched between homemade granola bars? Yes, please!! Double-decker granola bars are doubly delish!
This yummy creation features a spoonful of my Dark and Delicious Chocolate Sauce sandwiched between two gluten-free granola bar slices. And if you wish, you you can top them off with either a layer of melted chocolate or chocolate drizzle and crunchy sliced almonds! I know you can't wait to taste them, so let's get started with the recipe!
This recipe begins with ooey-gooey fun, making the chocolate sauce! I add the ingredients to a small saucepan and heat while whisking the mixture until thickened. This takes about 10 minutes or so. While the chocolate sauce cools I then move on to making the granola.
Lining the pan with parchment paper makes for easy removal and cleanup. Then you simply spread the mixture evenly in the pan and pat down.
Once the granola has cooled it's ready to cut into bars, First I cut the granola in half lengthwise and then crosswise, forming 4 large squares.
Next I cut each square into three bars, forming 12 rectangles. Finally, I cut each bar in half, for a total of 24 rectangles.
Now comes the part that we've all been waiting for! After the bars and chocolate sauce have cooled we can begin assembling these ooey-gooey delights! You simply add a dollop of chocolate sauce to a slice and place another slice on top, making an ooey-gooey chocolate and granola sandwich!!
For the finishing touch I like to garnish the top with melted chocolate and sliced almonds. YUM!!
OOEY-GOOEY GRANOLA BARS
Chocolate yumminess sandwiched between homemade granola bars! These double-decker granola bars are doubly delish!
AUTHOR: Beverley Noseworthy
MEAL: Dessert, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, refined sugar free, vegan
MAKES: 12 rectangular bars
DARK & DELICIOUS CHOCOLATE SAUCE (Makes about 3/4 cup)
To make chocolate sauce:
1. In a small saucepan, add cocoa powder and maple syrup (or sugar). Slowly whisk in a small amount of milk. When all of the cocoa is combined with the milk, place saucepan over medium-high heat. Add the remaining milk and whisk to combine. Reduce the heat as necessary to ensure that the sauce simmers and does not boil. Continue to whisk occasionally until mixture thickens (about 10 minutes).
2. Remove saucepan from heat. Add vanilla extract and salt. Whisk to combine.
3. Use immediately or pour into a small glass jar, cover and refrigerate for up to 4 days. Reheat as needed
To make granola bars:
1. Preheat oven to 350°F. Line an 8-by-8-inch metal pan with parchment paper.
2. In a large bowl, add the dry ingredients and stir to combine.
3. If the almond butter is firm, soften it by heating it in a small saucepan for a few minutes. Then in a medium bowl, add the almond butter along with the other wet ingredients and stir to combine.
4. Pour the wet mixture into the bowl with the dry ingredients and stir to evenly coat.
5. Spread the granola evenly in the pan and use a spatula or large spoon to pack the mixture down firmly.
6. Bake for 15 to 20 minutes or until the top is firm and the edges are golden brown.
7. Remove the pan from the oven and place on a rack to cool. Then use the edges of the parchment paper to lift the granola from the pan and place on a cutting board. To cut into bars, first cut the granola in half lengthwise and then crosswise, forming 4 large squares. Next cut each square into three bars, forming 12 rectangles. Finally, cut each bar in half, for a total of 24 rectangles.
8. After the granola bars have cooled completely place a heaping teaspoon or so of chocolate sauce on each of 12 rectangles to form the base of each bar. Then place the remaining bars on top forming the 12 double-decker bars. Drizzle or spread melted chocolate on top and garnish with sliced almonds, if desired.
9. Serve immediately or place in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 2 weeks.
COOKING TIP Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).
PER SERVING (One double-decker bar, not including chocolate sauce or optional top garnish)
Carbohydrate: 5 g
Fibre: 2 g
Sugars 4 g
Fat: 4 g
Protein: 2 g
PER SERVING (One tablespoon of chocolate sauce made with unsweetened almond beverage/milk)
Carbohydrate: 4 g
Fibre: 0 g
Sugars 3 g
Fat: 0 g
Protein: 0 g
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Have you tried this recipe? I'd love to hear about it!
9/18/2016 03:17:16 pm
Had to check these out after seeing your pic on Instagram..
9/18/2016 11:17:58 pm
Thanks for stopping by, Sonia! This recipe will work well with various substitutions and/or additions. If you omit the 3 tablespoons of almond meal you could add 3 extra tablespoons of rolled oats (or 1 1/2 tablespoons of rolled oats and 1 1/2 tablespoons of coconut). Happy baking! Let me know how it goes!
9/25/2016 01:05:53 pm
Making these now, bars are cooling, sauce is on the stove but not thickening, i reread the directions and ingreds, seems i have them correct, maybe simmer longer?
9/25/2016 02:28:01 pm
Yes, it could take longer. And it will thicken somewhat as it cools. I've made it with maple syrup and also with regular sugar. Each has a little different flavour. You might prefer one over the other. I've also used the microwave! It's much quicker, of course, but you have to heat it and stir in short bursts so the sauce doesn't burn. Great for small amounts. Re the almond meal. I use Bob's Red Mill brand, but you can buy small packages of ground almonds (same thing) in the baking ingredients section. I like to add it to crisps, too. Let me know how it goes! I've got some more tarts to fill and I'm thinking I'll do a few chocolate ones.
9/25/2016 04:02:01 pm
Tagged you in the photo on Instagram..
9/25/2016 11:10:52 pm
Great! I've also made them with jam/compote. So yummy!
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