Chocolate granola bark: irresistible no-bake crunchy snack in 10 minutes

When you want a sweet bite that feels indulgent but leans toward smart choices, chocolate granola bark delivers. Crisp granola, melted dark chocolate and a scatter of nuts and dried fruit create a treat that’s quick to make and easy to share. Read on for a simple, pantry-friendly recipe that turns everyday ingredients into a snack worth slicing into.

Times, category and basic facts for this snack recipe

• Prep time: about 10 minutes
• Bake time: 20–25 minutes
• Total time: roughly 30 minutes plus chilling
• Category: dessert / snack
• Method: bake then chill
• Cuisine: American-inspired

Ingredients: granola layer, chocolate and crunchy toppings

• Granola base

  • 2 1/2 cups granola (break any very large clusters)
  • 2 tablespoons honey
  • 2 1/2 tablespoons peanut butter
  • 2 1/2 tablespoons melted coconut oil
  • 1 egg white, lightly beaten

• Chocolate

  • 1 pound (about 450 g) dark chocolate chips or chopped dark chocolate

• Topping ideas (mix or line them up)

  • 3 tablespoons chopped pistachios
  • 1/4 cup dried cranberries
  • 3 tablespoons chopped pecans
  • 3 tablespoons shredded coconut
  • 1/4 cup banana chips, roughly broken
  • 3 tablespoons slivered almonds

How to make chocolate granola bark — step by step

1. Heat the oven to 325°F and line a baking sheet with parchment paper.
2. Melt the coconut oil, then stir in the peanut butter and honey until smooth.
3. Place the granola in a large bowl and pour the warm mixture over it.
4. Add the beaten egg white and stir until the granola is evenly moistened.
5. Spread the mixture into a thin, even layer on the prepared sheet.
6. Press firmly to compact the granola so it holds together after baking.
7. Bake for 20–25 minutes, until the edges are golden and the center feels set.
8. While the granola cools slightly, melt the dark chocolate according to package directions.
9. Pour the melted chocolate over the baked granola and smooth into a sheet.
10. Arrange toppings across the chocolate in rows or a scattered pattern.
11. Chill until the chocolate firms, about 2–3 hours in the refrigerator.
12. Use a sharp knife or break by hand into irregular pieces. Store chilled in an airtight container.

Tips for better texture and flavor

• If your granola is very chunky, crush it lightly so the bark binds better.
• Pressing the granola before baking creates a denser, less crumbly bite.
• Use high-quality dark chocolate for a richer taste and a firmer snap.
• Chill the bark thoroughly before cutting to avoid smearing the chocolate.
• Portion control: a little goes a long way; slice into small pieces to keep it a healthier snack.

Flavor swaps and allergy-friendly substitutions

• Swap peanut butter for almond or sunflower butter to change the nut profile.
• Honey can be replaced with maple syrup for a vegan option.
• Trade any topping for seeds, chopped dried apricots, or raisins.
• Use milk or white chocolate sparingly if you prefer a sweeter finish.

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Dr. Elise Monroe

Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.