Chocolate Nut Bar

I tried to think of a fancy name for the Chocolate Nut Bar, but ultimately settled on Chocolate Nut Bar.  Honestly, I’m too tired to give it a fancy name, but what it lacks in nom de guerre it makes up for in flavor and practicality!  I wish there was a better story, but this bar came to be when my wife decided we needed to have something for people to nibble on at book signings in order to sell more books.  Turns out it’s pretty great for the trail, too!


Serving size = 1 bar

Weight = 70 g

Total Calories = 331

Total Fat = 14.6 g

Total Carbohydrate = 37.3 g

Calorie Density = 4.7 cal/g

Carbs/Fat Ratio = 2.6

Total Yield = 18 bars

Wondering what these are?  Check out the Hikerfood section.


Butter, 1/2 cup

Light Brown Sugar, 1 cup

Creamy Peanut Butter, 3/4 cup

Light Corn Syrup, 1/4 cup

Clover Honey, 1/4 cup

Vanilla Extract, 1 tablespoon

Rolled Oats (not instant), 3 1/2 cups

65% Bittersweet Chocolate Chips, 1/2 bag (4.5 oz)

Dried Cherries, 3/4 cup

Sunflower Seeds, unsalted, 1/2 cup

Pumpkin Seeds, 1/4 cup

Sesame, Flax, or other small seed, 1/4 cup

Pecan Pieces, 1/4 cup


10 x 10 or 9 x 12 baking pan

small saucepan

measuring cups and spoons

small mixing bowl

large mixing bowl

rubber spatula

parchment paper

small rolling pin, bean masher, or other tool for pressing granola flat


toasting nuts in oven







Lightly toast the sunflower seeds, pumpkin seeds, and pecans in the oven at 350 ºF.  Once toasted, allow them to cool to room temperature.  If it’s a cold day, you can put them outside to expedite the cooling.  Increase the oven temperature to 375 ºF

mixture without butter







While nuts are toasting, using a rubber spatula, combine the brown sugar, peanut butter, honey, corn syrup, and vanilla extract in a small bowl.  Stir until all of the brown sugar is thoroughly incorporated into the mixture.

mixture with butter







Melt the butter in a small saucepan and then pour over the mixture.  Let sit for a few minutes to soften the mixture.

stirring the mixture







Stir the butter into the mixture until smooth and well-incorporated.  Allow to cool to room temperature.


oats cherries chocolate







While butter mixture is cooling, combine oats, cherries, sesame seeds, and chocolate chips in a large bowl.

nuts to oats







Pour cooled nuts into oats, stir to combine.

butter to oats








Pour butter mixture into oats and nuts, combine until uniformly mixed to make granola.

pouring into pan







Prepare a 9 x 12 or 10 x 10 pan by lightly oiling and covering with a layer of parchment paper.  Pour the granola into the pan and press down with wet fingers to flatten.  Use bean smasher or other flattening tool to flatten bars.

Bake bars at 375 ºF for 8 minutes.  Rotate pan 180 degrees and bake for 8 more minutes.  Cut and eat when cooled at least 4 hours or overnight.

pressing bars








Optional:  To make a fancy chocolate drizzle on top of the bars, melt a little chocolate in a bowl over boiling water (double boiler).  Put chocolate in a ziploc bag and cut small hole in the bottom.  Drizzle over bars.

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