Ingredients

• 88g Dark Chocolate Chunks
• 70g Coconut Oil (measured when solid)
• 114g Peanut Butter (creamy slow-roasted; lightly salted)
• 104g Honey
• 50g Desiccated Coconut
• 1/4 tsp Fine Sea Salt (optional), (don’t add if peanut and peanut butter is salted)
• 128g Old-Fashioned Oats
• 37g Cocoa Krispies or Rice Krispies (or any type of crispy rice cereal)
• 93g Dry-Roasted, Lightly Salted Peanuts (coarsely chopped)
• 81g Dark Chocolate Chunks (Topping)

Method

1. Prep: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
2. Chocolate and oil: In a saucepan, over medium heat, melt the coconut oil, add in the peanut butter and honey. Mix together until blended. Set aside to cool.
3. Remainingingredients: Stir in salt, the oats, cereal, coarsely chopped peanuts, desiccated coconut, and 88gms chocolate chunks. Mix to combine.
4. Transfer the mixture into the prepared pan and use the back of a wooden spoon to press the mixture evenly and firmly into the prepared baking pan.
5. Chill: Cover bars with plastic wrap and refrigerate for 1 hour or until completely firm.
6. Melt the remaining 81gms of chocolate and wait till it’s cool. Pour the chocolate on top of the granola mixture and wait for the chocolate to set.
7. Cut into 12 even-sized bars. Store bars in an airtight container in the refrigerator for up to 2 weeks.