Chocolate Cherry Coconut Bars
Active Time: 15 minutes | Total Time: 30 minutes (plus cooling time) | Serves 32 | Gluten Free
- Nonstick vegetable oil cooking spray
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup coconut oil, melted
- ½ cup dried cherries or cranberries, chopped
- 12 ounces bittersweet chocolate chips
- ¼ cup unsweetened shredded coconut
Heat the oven (with the oven rack in the middle) to 350°F. Spray a 9 x 13-inch baking pan with cooking spray then line with parchment, leaving an overhang on the two long sides.
In a large bowl, use your fingertips to combine the oats, brown sugar, baking soda, and salt.
In a small skillet, melt the coconut oil over medium heat. Pour over the oat mixture and stir to combine. Pour into the prepared pan and press in evenly. Bake for about 15 minutes, or until the edges are set.
Chop the cherries.
Immediately sprinkle the chocolate chips evenly over the hot oat crust. Let sit a few minutes until the chocolate chips melt (they will look shiny). Use a spatula to gently spread evenly. Sprinkle the top with the cherries and coconut. Let cool to room temperature, then refrigerate until the chocolate is set, about 30 minutes.
Grab both sides of the parchment and lift out onto a cutting board. Cut into small squares. Store in an airtight container for up to 5 days.
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