These chocolaty granola bars are much better than store bought and you will agree they are worth the effort. Add your favourite dried fruit, but don’t omit or substitute the chocolates. Most honey sold in the stores is not real honey, only honey-flavoured corn syrup. I have a honey man who delivers twice a year. And boy… what a difference! Did you know that bees make different flavoured honey depending on the pollen they go to? Serious beekeepers travel with their hives to take advantage of flowering trees…There is nothing better than acacia honey! The expectation is no dried fruit or honey shall ever touch her lips. Well I put in no fruit, but there it is… the honey. Except you can’t taste it from the chocolate. Our honey hater didn’t. The aim was not to make the bars overly sweet, hence the intense dark Lindt bar with the 85% cacao. This should make her eat her “parritch”!

Are you an Outlander fan? Have you read all of Diana Gabaldon’s books? Or are you waiting for the films to come out? The series is only on the third book. You will be waiting awhile for the rest. Apparently Gabaldon is writing her last book. It will be titled “Go Tell The Bees That I Am Gone” I can hardly wait… and then it will be over. Do you miss the worlds you go to when you finish a book? I do… Better go and bake.  

Chocolaty Granola Bars

1/2 cup pure dark chocolate, chopped
100g dark Lindt bar with the 85% cacao, diced
1/2 cup roasted almonds, coarsely chopped  
cooking spray
2-1/2 cups small rolled oats
1/4 cup liquid honey
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 tsp pure vanilla extract
1/4 tsp salt

  • Preheat the oven to 350F.
  • Chop the dark chocolate and set aside.
  • Chop the Lindt bar and set aside. Do not mix the two chocolates.
  • If the almonds are not roasted, they may be swirled about in a non-stick fry pan for a few minutes. Make sure not to burn them. Set aside.
  • Line a large baking tray with parchment paper.
  • Spray the parchment with cooking spray or lightly baste it with oil.
  • Scatter the oats on top and toast in the preheated oven for 8 minutes.
  • Take the tray out and turn the oats over and put them back for 8 more minutes.
  • Meanwhile line a 9X13 baking pan with parchment paper and set aside.
  • Transfer the oats and the almonds to a large mixing bowl.
  • Combine the butter, honey, brown sugar, vanilla extract and salt in a small saucepan.
  • Place on medium heat and cook, stirring until the sugar dissolves.
  • Add the mixture to the bowl with the oatmeal and stir with your hands to combine.
  • Immediately add the chopped dark chocolate and stir it into the mixture. The chocolate will melt and coat the mixture.
  • Finally stir in the chopped Lindt bar.
  • Transfer the mixture to the lined baking pan and press it evenly into the pan.
  • Chill for an hour or two before slicing.
  • Lift the bar out with the parchment and place it on a cutting board and slice into bars.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!