Almond, Chocolate and Pretzel Granola Bars

Sweet and salty-- these easy granola bars are packed with crunchy almonds and pretzels and a hint of chocolate and coconut.
  • Level: Easy
  • Total: 3 hr 45 min (includes cooling and standing times)
  • Active: 15 min
  • Yield: 20 bars
Save Recipe

Ingredients

Base:

3 cups old-fashioned rolled oats

2 tablespoons unsalted butter, melted

1/2 cup unsalted roasted almonds, chopped 

1/2 cup sweetened shredded coconut, toasted 

Bars:

Nonstick cooking spray, for the pan

1/2 cup packed light brown sugar

6 tablespoons unsalted butter 

1/4 cup honey 

1 teaspoon kosher salt

1 teaspoon vanilla extract

1/2 cup bittersweet chocolate chips 

1/2 cup crushed pretzels 

Directions

  1. For the base: Preheat the oven to 350 degrees F.
  2. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
  3. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray. 
  4. Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
  5. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

Magic Cookie Bars

Chocolate Almond Cake with Sugared Cranberries

Chocolate-Almond Butter Thumbprint Cookies

Strawberry Oatmeal Bars

Apricot Oat Bars

Oatmeal Cream Cheese Butterscotch Bars

Chocolate Cheesecake Candy Cane Bars

Peanut Butter Nanaimo Bar (Canada)