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CococoBernard Callebaut

cocoa nibs granola bar





  • 2 1/2 cups (230g) old fashioned rolled oats
  • 1/2 cup (80g) whole almonds, coarsely chopped
  • 1/3 cup (115g) honey
  • 1/4 cup (56g) unsalted butter, cut into pieces
  • 1/4 cup (56g) packed light brown sugar
  • 1 vanilla bean
  • 1/4 teaspoon kosher salt
  • 1/2 cup (60g) dried cranberries, coarsely chopped
  • 1/4 cup plus 2 tablespoons (67g) cocoa nibs




  • Prepare oven and pan.  Heat over to 350 degrees F.  Line bottom and sides of a 8" or 9" square pan with aluminum foil.  Lightly oil or spray with cooking spray
  • Toast oats and nuts.  Add oats and almonds to a small baking sheet and bake 5 minutes.  Stir and bake another 3-5 minutes until lightly toasted.  Transfer to a large bowl
  • Combine butter, honey, brown sugar, salt and scraped vanilla seed.  Cook in small saucepan over medium heat, stirring occasionally until butter melts and the sugar completely dissolves
  • Pour butter mixture into the bowl with toasted oats and almonds.  Mix well. Let cool 5 minutes, then add cranberries and 1/4 cup of cocoa nibs.  Stir to combine
  • Transfer oat mixture to lined pan then use a rubber spatula or damp fingertips to firmly press the mixture into the pan.  (Press hard here, so the bars will stay together once cooled at cut). We press for approximately 1 minute to be sure. 
  • Scatter remaining 2 tablespoons of cocoa nibs over pressed granola mixture then use a rubber spatula to gently press them into the top.  Cover and refrigerate at least 2 hours
  • Remove block of granola mixture from pan then peel away aluminum foil.  Cut into 12 bars
  • Store bars in an airtight container for up to 1 week.  For the softest bars, keep at room temperature.  For slightly harder bars, store in the fridge