Snacking Bars Recipe
Make Snacking Bars Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry base
Sweet binder & flavor
Mix-ins / Toppings
Method
Prepare dry base
- 1
Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides for easy removal.
- 2
In a large mixing bowl combine rolled oats, almond flour, ground flaxseed, chopped nuts, shredded coconut, protein powder (if using), and salt. Stir with a spatula or whisk until evenly distributed.
Make binder
- 3
In a small saucepan over low heat (or in a microwave-safe bowl), warm the peanut butter, honey (or maple syrup), and melted coconut oil until smooth and pourable, about 1–2 minutes over low heat. Stir constantly to prevent scorching.
- 4
Remove from heat and stir in vanilla extract. Taste and adjust sweetness if desired (add up to 1 tablespoon more honey/maple).
Combine and press
- 5
Pour the warm binder over the dry ingredients. Use a sturdy spatula or wooden spoon to mix until all dry ingredients are evenly coated and a sticky, thick mixture forms. If mixture seems too dry, add 1–2 tablespoons of warm water or milk; if too wet, stir in 1–2 tablespoons more oats or almond flour.
- 6
Fold in two-thirds of the chocolate chips and the dried fruit, leaving the remaining chips for topping.
- 7
Transfer the mixture into the prepared pan. Using another piece of parchment or the bottom of a measuring cup, press the mixture firmly and evenly into the pan to compact it — this helps the bars hold together. Aim for a smooth, tightly packed surface.
Top, chill, and cut
- 8
Sprinkle the remaining chocolate chips and hemp/sesame seeds evenly over the top and gently press them into the surface so they adhere.
- 9
Refrigerate the pan for at least 1 hour (or freeze for 20–30 minutes) until the bars are firm and set.
- 10
Lift the set slab from the pan using the parchment overhang. Place on a cutting board and cut into 12 equal bars (3 rows by 4 columns) or desired size. For cleaner cuts, chill briefly between slices and wipe the knife clean between cuts.
- 11
Store bars in an airtight container in the refrigerator for up to 2 weeks, or freeze individually wrapped for up to 3 months. Let frozen bars sit 10–15 minutes at room temperature before eating.