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Callebaut Belgian chocolate covered granola bars

Callebaut Belgian Chocolate Covered Granola Bars

Amber Bondar
These easy no bake Callebaut Belgian chocolate covered granola bars are a sweet tasty treat for school or work lunches. Packed with healthy ingredients like whole raw almonds, flaxseed and of course oats they make a great granola bar even without the additional chocolate layer. But let's be honest we like the added caramel chocolate flavor the Callebaut adds. Plus you can pass these off as a chocolate bar which is a win win when trying to get a few healthy ingredients into kids.
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Prep Time 10 minutes
Cook Time 12 minutes
5 hours
Course Snack
Cuisine American, Canadian
Servings 30
Calories 385 kcal

Equipment

  • Jelly Roll Pan Or Cookie Sheet With Sides
  • measuring cup
  • Large Cast Iron Skillet
  • Wooden Spoon
  • parchment paper
  • Sharp knife
  • spoon

Ingredients
  

The Toasted Oat Base

  • 6 Cups Quick Oats
  • ¼ Cup Neutral Oil I used Sunflower
  • 2 Cups Raw Almonds Whole
  • 4 Tbsp Flaxseed
  • 1 Cup Honey I used wildflower honey.

Making The Bars

  • 1 Cup Semi-Sweet Chocolate Chips
  • 6 Cups Callebaut Belgian Chocolate

Instructions
 

  • Measure the ingredients for the recipe and set aside.
  • Prepare the jelly roll pan by lining with parchment paper.
  • Measure and spread half the chocolate chips on the parchment paper in the pan. Reserve the rest for later.
    1 Cup Semi-Sweet Chocolate Chips
  • Heat a large cast iron skillet on medium high heat and add the neutral oil to heat to hot.
    ¼ Cup Neutral Oil
  • Once the oil is hot add the quick oats and stir with a wooden spoon to allow all the oats to get a little oil.
    6 Cups Quick Oats
  • Stir over medium heat occasionally to allow oats to toast to golden.
  • After approx 5-8 mins the oats are ready to have the almonds, flaxseed, and honey added.
    2 Cups Raw Almonds, 4 Tbsp Flaxseed, 1 Cup Honey
  • Remove from heat and stir until the honey is coating everything.
  • Dump the granola mixture while hot on the chocolate chips and using the spoon spread it around to evenly fill the pan.
  • Using the back of a spoon press the mixture down tightly in the pan as much as possible. Let cool for one hour.
  • After an hour melt the Callebaut chocolate chips in a small saucepan over medium heat being sure to stir as it melts to prevent burning.
    6 Cups Callebaut Belgian Chocolate
  • Remove from heat when most of the chocolate chips have melted the heat will get the other remaining lumps to melt.
  • Sprinkle the top of the granola with the remaining semi-sweet chocolate chips and then spoon the melted chocolate on top.
    1 Cup Semi-Sweet Chocolate Chips
  • Using the back of a clean spoon spread the mixture around evenly. Be careful to not shift the other chocolate chips as you do so.
  • Let the pan cool for a minimum of two hours. DO NOT put in fridge it will make the chocolate bloom and the bars will be too tough to cut.
  • When you can touch the surface of the chocolate and not leave a fingerprint you can cut the granola bars. Using a sharp knife first cut the pan into ten long sections. Then again across the pan in three. This will give you 30 bars.
  • Let the bars continue to cool in the pan until completely cool so that they harden.
  • Using a fork lift the bars from the pan and store in an airtight container.

Nutrition

Calories: 385kcalCarbohydrates: 47gProtein: 6gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 8mgPotassium: 280mgFiber: 6gSugar: 30gVitamin A: 3IUVitamin C: 0.1mgCalcium: 49mgIron: 3mg
Keyword almond, Belgian Chocolate, chocolate, Honey, oats, semi-sweet chocolate chips
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