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Mummy Almond Granola Bars
A recipe for Mummy Almond Granola Bars! Almond coconut granola bars are drizzled with white chocolate and topped with mini chocolate chips for a fun Halloween treat.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 Bars
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsweetened dried shredded coconut flakes
- 1 cup Rice Krispies
- 1 cup quick cooking oats
- 1/2 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup honey
- 1/4 cup brown sugar
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
For topping:
- 1 cup white chocolate chips
- 1 tablespoon mini chocolate chips
Instructions
- Line a 9x9 inch baking dish with parchment paper across the bottom and sides.
- In a large bowl, combine the coconut, rice krispies, oats, almonds, cinnamon, and salt.
- In a medium saucepan, mix together the almond butter, honey, brown sugar, and coconut oil over medium low heat. Cook, stirring often, until the mixture is melted and smooth with a syrup consistency. Remove from heat and stir in the vanilla extract.
- Add the melted ingredients to the bowl with the oat mixture. Stir thoroughly to combine.
- Transfer the granola to the prepared pan, pressing down to create a firm, even layer. Cover and refrigerate for at least 1 hour.
- Remove the parchment from the pan. Cut the granola into bars.
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For the Mummy Topping:
- In a double boiler or microwave safe bowl in 20 second increments, melt the white chocolate until smooth. Transfer to a pastry bag with a medium to small tip or a ziplock bag with the corner snipped off. Drizzle the white chocolate over each of the bars to make a mummy pattern. Towards the top of each rectangle, pipe two circles for eyes. Top each of the circles with a mini chocolate chip.
- Store the mummy bars in the refrigerator for up to 7 days until ready to serve.
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