Ooey-Gooey Granola Bars

Ooey-Gooey Granola Bars

Chocolate yumminess sandwiched between homemade granola bars? Yes, please!! Double-decker granola bars are doubly delish!

Ooey-Gooey Granola Bars

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! 

Dark and Delicious Chocolate Sauce

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!!

Ooey-Gooey Granola Bars

For the finishing touch I like to garnish the top with melted chocolate and sliced almonds. YUM!!

---

​"Double-decker granola bars are doubly delish!"

Click to Tweet!

---

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 

INGREDIENTS

DARK & DELICIOUS CHOCOLATE SAUCE (Makes about 3/4 cup)

• 2 tablespoons cocoa or cacao powder 
• 3 tablespoons maple syrup (or other sugar/sweetener)
• 1 cup almond non-dairy beverage/milk, unsweetened 
• 1/4 teaspoon pure vanilla extract
• pinch sea salt

DRY INGREDIENTS

• 1 cup rolled oats, quick cooking or large flake, and gluten free 
• 3 tablespoons desiccated coconut, unsweetened 
• 3 tablespoons almond meal (also called almond flour or ground almonds)
• ​2 tablespoons sliced almonds
• 1 tablespoon ground flaxseed
• 1/2 teaspoon ground cinnamon
• pinch sea salt

WET INGREDIENTS

• 1/4 cup almond butter
• 3 tablespoons maple syrup 
• 2 tablespoons mashed, ripe banana
• ​2 tablespoons almond non-dairy beverage/milk, unsweetened
• 1/4 teaspoon vanilla

​TOPPING (Optional)

• 1/2 ounce dark chocolate, melted
• sliced almonds

METHOD

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)

Calories: 78
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)

Calories: 19
Carbohydrate: 4 g  
      Fibre: 0 g
      Sugars 3 g
Fat: 0 g
Protein: 0 g


Want to print and share this recipe?
Simply click on the buttons below!

---

Have you tried this recipe? I'd love to hear about it!

< Peachy Keen Yogurt Tarts

Chocolate-Dipped Granola Bites >