Chocolate Hazelnut Granola Bars (Homemade Clif Nut Butter Bars)
These chocolate hazelnut butter granola bars are a homemade take on Clif Nut Butter Bars, and they taste even better! Soft, chewy, and filled with a creamy nut butter center. They hold together perfectly, are naturally gluten-free, and make the perfect portable snack for your next hike!
Ingredients
Chocolate Hazelnut Filling
- 4 ounces (115 g) dark chocolate
- 2 ounces (56 g) hazelnut butter (or other nut butter)
Bars
- 1 cup (86 g) quick oats
- 3/4 cup (63 g) oat flour
- 6 and 1/2 tbsp (104 g) brown rice syrup
- 1/4 cup (45 g) coconut sugar
- 2 tbsp (30 g) almond butter (or peanut butter, cashew butter)
- 1 tsp (5 ml) vanilla extract
- 1 cup (33 g) rice crisps
Instructions
Chocolate Hazelnut Filling
- Melt the chocolate. Add the dark chocolate to a double boiler to melt it.
- Mix with the hazelnut butter. Once the chocolate is melted, remove it from the heat and add the hazelnut butter. Stir until well combined.
- Chill. Let the filling cool at room temperature for a few minutes before chilling in the refrigerator for at least 2 hours. Once the filling is firm, remove it from the refrigerator and let it sit at room temperature for at least 30 minutes or until it has the consistency of a thick ganache.
Bars
- Add the quick oats and oat flour to a large mixing bowl.
- Heat the liquid ingredients. Add the brown rice syrup, coconut sugar, almond butter, and vanilla extract to a small saucepan. Heat over medium heat for 3-4 minutes, or until everything is well combined.
- Mix. Pour the warm liquid ingredients over the oats and oat flour. Mix with a wooden spoon or spatula until you have a soft and sticky mixture.
- Add the rice crisps. Fold in the rice crisps until evenly incorporated. Do not overmix to keep the crunchy texture.
- Flatten. Place the mixture between two sheets of parchment paper. Use a rolling pin to flatten it to a thickness of about 1/4-inch (6 mm).
- Slice into rectangles. Cut into 12 equal rectangles of about 4x2 inches (10x.5 cm).
- Arrange the chocolate hazelnut filling. Scoop about 1 and 1/2 tablespoons of the chocolate filling and shape it into a log. Arrange it on a rectangle, leaving about 1/2-inch (1.2 cm) on the sides.Note: Be careful, if your kitchen is too hot, the hazelnut butter will be really soft. I recommend keeping the chocolate hazelnut filling in your refrigerator if that is the case.
- Close the bar. Cover with another rectangle and press the edges firmly to enclose the filling. Repeat with the remaining filling and rectangles.
- Wrap each bar individually in plastic wrap and store them at room temperature.
Notes
Flatten and assemble immediately.
The dough dries quickly and loses the stickiness needed to seal the bars. That's why it's important to flatten and assemble right away to prevent cracking or poorly sealed edges.Adjust the consistency of the dough.
The exact amount of brown rice syrup may vary depending on the oats and oat flour.- Ideal texture: It should be slightly sticky but easy to handle.
- Too dry: If the dough crumbles when flattening, add 2-3 teaspoons of brown rice syrup and mix again.
- Too sticky: Add a small amount of oat flour and mix.
