Easter Crunch Bars
These Easter Crunch Bars are a no-bake, festive sweet snack that’s perfect for spring holiday gatherings. With layers of oats, almond butter, dark chocolate, and pastel sprinkles, this treat captures the breezy spring vibe.
Ingredients
- 2 cups rolled oats Bob’s Red Mill recommended
- 1 cup creamy almond butter
- 1/2 cup honey clover or wildflower
- 1/4 cup chia seeds or ground flaxseed optional boost
- 1/2 tsp pure vanilla extract
- Pinch sea salt
- 1/2 cup dark chocolate chips Ghirardelli, 60%
- 2 tbsp coconut oil for smooth melting
- 1/4 cup pastel sprinkles or chopped Easter candy Wilton brand recommended
Instructions
- Line a pan with parchment paper. Mix almond butter, honey, oats, chia seeds, and vanilla. Press mixture into pan and chill for 30 mins.
- Melt chocolate and coconut oil, pour over chilled bars. Sprinkle pastel decorations on top. Chill for another 15-20 mins.
- Lift bars from pan using parchment, slice into 16-20 bars. Store in fridge for up to 7 days or freeze for longer.
Notes
Measure almond butter from room temperature for easy mixing. Pulse oats in a food processor if too coarse. Press firmly when packing mixture for even bars. Pop bars into the freezer if kitchen is warm for chocolate setting.
Love this recipe?Follow us at @thenandnowspace for more