FESTIVE! Cranberry Orange Snack Bars (Gluten-free, Sugar-free, No-Bake)
Ingredients
Dry Ingredients
- 1¼ cups rolled oats, gluten-free
- ½ cup flax seed meal
- 1 cup pecans, roughly chopped
- 1 cup pepitas
- ⅔ cup dried cranberries, unsweetened
- 1¼ tsp orange zest
- ¾ tsp ground cinnamon
- ¾ tsp kosher sea salt
Wet Ingredients
- 1¼ cup peanut butter, unsweetened, no salt
- ¾ cup no-sugar maple syrup
- 1½ tsp vanilla extract
Chocolate
- ¾ cup no-sugar, dark chocolate chips + 1 TB coconut oil
- ⅓ cup no-sugar white chocolate chips + 1 tsp coconut oil
Instructions
- Line a 9×9 baking dish with 2 strips of parchment paper. Drape strips over sides of dish, to serve as “handles” to easily lift bars out of dish.
- Place all Dry Ingredients in a large mixing bowl, tossing to combine. Set aside.
- In a microwavable medium mixing bowl, place wet ingredients (peanut butter, syrup & vanilla). Microwave in 30-second increments, stirring each time until mixture is fully integrated and creamy.
- Add wet ingredients to dry – and mix together until fully combined. I used my hands because it’s easier than a spatula!
- Press the mixture evenly into the baking dish. Set aside & prepare the dark chocolate.
- In a small microwavable mixing bowl, place dark chocolate chips & coconut oil. Microwave in 30-second increments, stirring each time until melted & smooth.
- Slather chocolate on top of bar mixture. Place in fridge or freezer for about 30-minutes to allow everything to set.
- Remove. Using parchment paper handles, remove bars – flip over & place back into dish.
- Prepare white chocolate – same as dark. Microwave, stir until creamy.
- With a spoon – drizzle white chocolate over bars in back & forth motions on the diagonal. Place back in fridge or freezer to set.
- Remove bars from baking dish & slice into actual “bars” or into smaller square. Your choice! Enjoy 😉
Tried this recipe?Let us know how it was!