1.Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of dish; spray with cooking spray
2. In large microwave-safe bowl, heat almond butter in microwave oven on high 30 seconds or until warm, stirring every 15 seconds; whisk in honey. Fold in granola and chocolate chips; firmly press into prepared dish and refrigerate 2 hours
3. In small bowl, whisk sugar, oil and yogurt; spread over bar and refrigerate 30 minutes or until hardened
4. Using overhanging sides of foil, transfer bar to cutting board; remove foil and cut into 16 squares. Makes 16 bars.
- 20 g Total fat
- 6 g Saturated fat
- 0 mg Cholesterol
- 57 mg Sodium
- 29 g Carbohydrates
- 5 g Fiber
- 17 g Sugars
- 7 g Added sugars
- 7 g Protein
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Nutritional Information
- 20 g Total fat
- 6 g Saturated fat
- 0 mg Cholesterol
- 57 mg Sodium
- 29 g Carbohydrates
- 5 g Fiber
- 17 g Sugars
- 7 g Added sugars
- 7 g Protein
Directions
1.Line 8-inch square baking dish with foil so that foil extends about 2 inches over sides of dish; spray with cooking spray
2. In large microwave-safe bowl, heat almond butter in microwave oven on high 30 seconds or until warm, stirring every 15 seconds; whisk in honey. Fold in granola and chocolate chips; firmly press into prepared dish and refrigerate 2 hours
3. In small bowl, whisk sugar, oil and yogurt; spread over bar and refrigerate 30 minutes or until hardened
4. Using overhanging sides of foil, transfer bar to cutting board; remove foil and cut into 16 squares. Makes 16 bars.