Cacao Nib Granola Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the square baking pan with parchment paper, leaving an overhang for lifting out the bars.

   Cookware: Square Baking Pan

2. Step 2

   Spread the oats, almonds, and pumpkin seeds on the baking sheet. Toast until fragrant and lightly golden, stirring once halfway through.

   Timer: 8 min (fixed)

   Ingredients used: 80.0 gr Almond, 60.0 gr Pumpkin Seed, 240.0 gr Rolled Oat

   Cookware: baking sheet, spatula

3. Step 3

   Combine the honey, brown sugar, and butter in the saucepan. Cook over medium heat, stirring until smooth, then simmer for 1 minute. Remove from the heat and stir in the vanilla, cinnamon, and salt.

   Timer: 4 min (fixed)

   Ingredients used: 70.0 gr Brown Sugar, 55.0 gr Butter, 1.5 gr Fine Salt, 2.5 gr Ground Cinnamon, 120.0 gr Honey, 5.0 ml Vanilla Extract

   Cookware: saucepan, spatula

4. Step 4

   Transfer the toasted mixture to the mixing bowl and add the cacao nibs. Pour in the warm syrup and stir until everything is evenly coated.

   Ingredients used: 40.0 gr Cacao Nib

   Cookware: mixing bowl, spatula

5. Step 5

   Transfer the mixture to the prepared pan. Press it into a compact, even layer with the spatula.

   Cookware: spatula, Square Baking Pan

6. Step 6

   Bake at 175°C until the edges are golden and the center is set.

   Timer: 20 min (fixed)

   Cookware: Square Baking Pan

7. Step 7

   Cool completely in the pan, then lift out the slab using the parchment overhang.

   Timer: 60 min (fixed)

   Cookware: Square Baking Pan

8. Step 8

   Place the slab on the cutting board and cut it into 12 bars.

   Cookware: Chef Knife, cutting board