These no-bake bars pack everything you love about trail mix—banana chips, cashews, coconut and dark chocolate—into a fridge-friendly bar that's a delicious after-school snack, healthy dessert or energy boost!
Chocolate monkey bars
Prep time: 20 minutes hands-on
Start to finish: 2 hours, 5 minutes
Servings: 24 bars
No-bake oat bars
1 cup creamy peanut butter (or SunButter for a school- and allergy-friendly option)
½ cup honey
3 Tbsp. coconut oil
1 tsp. vanilla extract
3 cups old-fashioned rolled oats
1 cup dried banana chips, roughly crushed
1 cup chopped roasted, salted cashews (or sunflower seeds)
½ cup shredded unsweetened coconut
1 medium ripe banana, mashed
3 Tbsp. ground flaxseed
Chocolate topping
1 ½ cups dark chocolate chips
1 Tbsp. coconut oil
¼ cup dried banana chips, roughly crushed, if desired
¼ cup chopped roasted, salted cashews (or sunflower seeds), if desired
Directions:
- Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to help lift the bars out cleanly; set aside.
- In a medium saucepan over low heat, combine peanut butter, honey and coconut oil. Stir frequently until everything is melted and smooth, about 2 to 3 minutes. Remove from heat and stir in vanilla extract.
- In a large mixing bowl, combine oats, banana chips, cashews, coconut, mashed banana and flaxseed. Pour the warm peanut butter mixture over the dry ingredients and stir until well combined.
- Transfer the mixture to your prepared pan. Using damp hands or the flat bottom of a measuring cup, press firmly and evenly into the pan. Refrigerate until the base is set and firm, about 1 hour.
- Meanwhile, in a medium microwaveable bowl, stir together chocolate chips and 1 tablespoon coconut oil. Microwave 40 to 60 seconds, stirring every 20 seconds until completely smooth. Pour the melted chocolate over the chilled base and use the back of a spoon to spread it into an even layer all the way to the edges. Sprinkle with crushed banana chips and chopped cashews, if desired.
- Return the pan to the refrigerator and chill until the chocolate layer is fully set, about 30 to 45 minutes.
- Using the parchment overhang, lift the slab out of the pan onto a cutting board and cut into rectangular bars. Store in an airtight container in the refrigerator for up to 1 week, or freeze individually wrapped bars for up to 2 months.
Tip: For the cleanest cuts, let the bars sit at room temperature for 5 minutes before cutting. Wipe the knife blade clean between each slice.
