Cinnamon Granola Chocolate Bars by Clotilde Dusoulier, Chocolate and Zucchini

This recipe comes by way of Chocoateandzucchini.com.  The award-winning Parisian food writer Clotilde Dusoulier explores fresh cinnamon; not something many Americans use, but hers is a delightful read and her accompanying recipe for Cinnamon Granola Chocolate Bars is worth knowing.  Read the post here.   Clotilde also explains tempering chocolate, a technique used by chocolatiers to achieve a velvety consistency yet one firm enough to snap apart.   But, here we are getting out of the everyday simplicity realm and this recipe is at its roots quite simple.   It is also quite elegant, a big step up from a plain nibble off a bar of chocolate.  Try Clotilde's recipe this week using basic ingredients from the SimplyCooking® Pantry - rolled oats, almonds, coconut oil, honey, cinnamon, sea salt and dark chocolate.  Satisfy all your chocolaty, crunchy, salty, nibbly cravings in one simple recipe. 

If needed you can chill before cutting. But do not store in the refrigerator. You should be able to snap the chocolate apart and still have a velvety texture.

cinnamon granola chocolate bars {Clotilde Dusoulier, Chocolate and Zucchini}

Note:  I simplified the steps to make this outstanding recipe which does not require tempering the chocolate or grating fresh cinnamon for excellent results.    For details on these topics and Clotilde's exact recipe, please go here.  

180 grams (2 cups) rolled oats

120 grams (1 cup) almonds (slivered I think is preferable)

1 Tbsp coconut oil, melted

3 Tbsp honey

2 tsp cinnamon ( ground cinnamon used in the SC Pantry) 

400 grams (14 oz.) dark chocolate chips (70% used in the SC Pantry)

1/4 tsp sea salt (Celtic Sea salt recommended in the SC Pantry)

Preheat the oven to 300 degrees F.  In a medium bowl, combine the oats, almonds, coconut oil, honey and cinnamon.  Spread onto a rimmed baking sheet and bake for 25 to 30 minutes, until lightly browned.  Stir a couple times during baking for even toasting.  Let cool.

Line a 8 inch square baking pan with parchment paper. {For an exact fit, make a series of loose folds to size and then crease the paper.  Slide a sharp chef's knife inside each sharp fold and make a swift cut.}

Place the chocolate chips or broken up chocolate in a bowl set over barely simmering water.  Stir as the chocolate melts. Remove from the heat when the chocolate is mostly, but not completely, melted.  Set the bowl on a towel to absorb the moisture and stir to complete the melting.  Spread the chocolate onto the lined pan.  Sprinkle with sea salt and 1 cup of granola.  Let stand at room temperature for 2 hours, until the chocolate is set.  Lift the chocolate from the pan and break into irregular pieces.  Store flat in an airtight container.  Store the remaining granola {happily there will be quite a bit left} in a plastic bag with tie.