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–+ servings
Granola Bars

SALTED CHOCOLATE GRANOLA BARS

You can easily make these tasty and crispy salted chocolate granola bars yourself. They are packed with nutrients and taste like sweets!
5 from 1 vote
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Prep Time 20 minutes
Gefrierzeit 1 hour
Course Snack
Servings 12 bars

Recommended Equipment

double boiler melting pot*
cooking thermometer*
knife*
cutting board*
potato masher*
small baking tin*
kitchen scales*
measuring cup*

Ingredients
  

  • 200 g almonds and hazelnuts
  • 50 g rolled oats
  • 50 g rice flakes or corn flakes
  • 80 ml almond butter
  • 80 ml rice syrup
  • 80 g dark chocolate
  • pinch of Fleur de Sel*

Instructions
 

  • Preheat oven to 180° C/ 356°F.
  • Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Chop almonds and nuts up and spread them on a baking sheet lined with parchment paper. Bake for 7-10 minutes and let cool off a bit.
  • Combine almond butter and rice syrup in a big bowl. Add rolled oats, rice flakes and nuts and stir well.
  • Line a small mold (25x20 cm) with parchment paper. Add the sticky mass and press down. That works well with a potato masher. Freeze for at least an hour.
  • Now you're tempering the dark chocolate for the shiny and crisp glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.
    Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top. Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; the chocolate should reach a range of about 113 to 120°F (45 to 49°C).
    Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 89°F (32°C), feeling cooler and slightly thicker but still workable.
  • Lift the frozen block by the parchment paper out of the mold and spread the chocolate. It will firm up quickly on the cold block.
  • Cut into 12 bars and keep them in the fridge in an airtight container.
Keyword sweets
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