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Prep time
5 minutes
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Cook time
30 minutes
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makes
12 bars
Author Notes
A tasty, chewy dessert from the Original Donut Shop x Milk Bar collab, created by Christina Tosi. This treat is sure to please every guest and their taste buds this holiday season! —Emily Smith
Ingredients
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2.5 cups
Old fashioned oats
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2 cups
Sweetened coconut flakes
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1/2 cup
Honey
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5 tablespoons
Butter
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1/4 cup
Light brown sugar
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1 teaspoon
Vanilla extract
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1/2 teaspoon
salt
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1/2 cup
Mini chocolate chips
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1/2 teaspoon
The Original Donut Shop Coconut Mocha K-Cup pod
Directions
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Heat oven to 350°F. Pull out a baking sheet and set aside. Line the bottom and sides of a 8x8-inch baking pan with parchment paper then baking spray.
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Spread the oats and coconut flakes evenly across the baking sheet. Bake at 350°F for 8 minutes until lightly toasted. Transfer to a large bowl.
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In a small saucepan on medium heat, bring honey, butter, light brown sugar, vanilla and salt to a full boil, stirring occasionally, ensuring the butter has completely melted and sugar fully dissolved.
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Pour the saucepan mixture over the toasted oats and coconut flakes. Mix to combine. Let cool about 10 minutes.
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Stir in half (¼ cup) of the mini chocolate chips. Transfer the mixture into the prepared 8x8-inch pan and use a rubber spatula or damp fingertips to firmly press the mixture into the pan.
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Scatter the remaining ¼ cup mini chocolate chips and ½ teaspoon coffee across the surface and use a rubber spatula or clean hand to gently secure all into the top of the granola bars.
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Cover and refrigerate for at least 1 hour (or freeze for 15 mins) before removing the square of granola from the pan.
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Cut into 12 bars- 2 rows by 6 columns or 36 bites- 6 rows by 6 columns.
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