Matty and I love exploring our country’s parks, and are always excited to try a new hike! We will make the trek up, and then stop at the summit to sit and enjoy the view for a while – and to recharge with plenty of snacks. Lindt Chocolate is a great source of energy, especially when baked into homemade granola bars. Most recently, we visited Zion National Park, and wound our way up to Angel’s Landing. Using both the Lindt 70% Cocoa EXCELLENCE Bar and the Lindt Milk Chocolate CLASSIC RECIPE Bar, these peanut butter-banana-coconut-double chocolate bars made the perfect treat at the top of the trail. Find the full recipe below the photos!
- ½ cup creamy peanut butter
- 3 tbs pure maple syrup
- 2 bananas, ripe and mashed
- 2 1/4 cups rolled oats
- 1 cup crispy brown rice cereal
- 1/4 cup light brown sugar
- 1/4 cup Lindt 70% Cocoa EXCELLENCE chocolate, chopped
- 1/4 cup Lindt Milk Chocolate CLASSIC RECIPE Bar chocolate, chopped
- 1/2 cup unsweetened shredded coconut
- preheat oven to 350
- line a baking dish with parchment paper and set aside
- in a bowl, mix peanut butter and maple syrup, then stir in mashed bananas, followed by brown sugar
- add remaining ingredients to bowl, folding / stirring until well mixed
- spread mixture into lined baking dish and flatten across top
- bake for 20-30 minutes, or until golden brown
- remove from oven and allow to cool completely, then cut into bars, and enjoy!
Thank you to Lindt for collaborating on this post, and to you for reading! As always, all thoughts and opinions are my own.