Chocolate Dipped Almond Coconut Oatmeal Squares

we are planning a family vacation this summer. as in a whole family vacation - the first in a long time. mom, dad, brother, sister-in-law, and husband.

we are going to algonquin park in canada and will be relaxing, hiking, canoeing, sunning, napping, eating, and spending quality time together. the food is rumored to be top notch but i am still looking to bring a couple things with us - mainly snacks for cocktail hour and hiking.

i knew an oatmeal-type bar would be perfect for hiking and canoeing. while i have an old standby recipe i love (chocolate chip granola bars) i wanted to try something new.

as soon as i laid eyes on this recipe from jessica over at how sweet eats, i knew i wanted to re-create it with a few tweaks. what i love most about this recipe is how the oatmeal remains chewy. the chocolate and coconut are the perfect pair and the almonds add a bit more protein for the trail.

i have a feeling you'll enjoy these as much as i do.

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Chocolate Dipped Almond Coconut Oatmeal Squares
slightly adapted from how sweet eats
makes 16 squares

2 cups old fashioned oats
1/2 cup slivered almonds
1 cup shredded, sweetened coconut
1/4 cup sucanat
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil, measured solid
1/4 cup honey
1 cup dark chocolate chips
1 tbs coconut oil, measure solid

in a medium bowl, mix together oats, almonds, coconut, sucanat, and salt. melt butter and oil in a small saucepan over medium heat. pour over dry ingredients with honey and stir well until combined and uniformly coated. press into greased 8x8 square baking dish and refrigerate for 10 minutes.

meanwhile, melt chocolate and oil in same small saucepan and pour over chilled oatmeal. spread evenly over surface and chill an additional 45 minutes. remove from fridge and let sit at room temperature for 5 minutes. cut into 16 squares and store in airtight container (i keep mine in the fridge).