Triple Chocolate Granola Bars are packed full of oats, Nutella, white chocolate chips, and dark chocolate chips.
The no-bake cranberry and white chocolate granola bars I made were such a big hit with my family that they asked me to make more granola bars. Since I love experimenting, I had to try another variety.
Since I was in the midst of putting together my Nutella roundup, I had Nutella on my mind and had to try substituting Nutella for the peanut butter. It turned out wonderfully! I ended up liking it with part peanut butter and part Nutella, so you can customize these for your tastes (the peanut butter substitution is in the recipe card).
My family loved these! Seriously, every time I turned around Dan was in the fridge getting one out! They were obviously not as healthy as the first batch, but they were so good!
Thankfully I got pictures right away, since the pan was empty within 2 days. Dan claims he doesn’t like hazelnut or white chocolate, but he couldn’t fool me!
Besides being delicious, these triple chocolate granola bars were beautiful as well! Check out the side view of them. I love the layers of oats and white and dark chocolate chips! It’s almost like a geology lesson!
Triple chocolate granola bars are perfect for an after school snack, or even to pack in lunchboxes. They are filling, and most of the time I just ate half of a bar for a snack and felt plenty full. I also love knowing what is in the granola bars since I’ve made them.
Recipe for Triple Chocolate Granola Bars:
- 3 1/2 C. oats, divided
- 1/2 tsp. salt
- 1 1/2 C. Nutella (can substitute coconut oil or peanut butter for 1/2 cup)
- 1/2 C. honey
- 2/3 C. white chocolate chips
- 2/3 C. dark chocolate chips
- Line a 9x13 pan with parchment paper.
- In a food processor, blend 1/2 C. oats and salt for about one minute, until processed into small pieces. Add Nutella and honey, and blend until smooth.
- Transfer this mixture to a large bowl.
- Stir in remaining 3 C. oats. Then stir in remaining ingredients.
- Press mixture into parchment paper lined pan, pressing down to make even.
- Refrigerate for one hour, or put in the freezer for 30 minutes.
- Cut into 18 pieces.
- Store in an airtight container in the fridge.***
- ***We have taken these from the fridge for our lunches on the go, and they've been fine. They still retained their shape and taste about 4 hours after removing them from the fridge.
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