No-Bake Dark Chocolate Coconut Granola Bars

dark chocolate coconut granola bars stacked on a plate with a napkin on the side

These Dark Chocolate Coconut Granola Bars have pieces of coconut bound together with honey, oats, and peanut butter and then topped with a dark chocolate drizzle. Say hello to the ultimate sweet and salty snack; in bar form.


  • 1 1/2 cups plus 2 tablespoons (163g) old-fashioned rolled oats
  • 1 cup plus 2 tablespoons (125g) unsweetened shredded coconut
  • 1 cup (240g) old-fashioned, salted creamy natural peanut butter*
  • 1/2 cup (170g) honey*
  • 1/3 cup (53g) roughly chopped 60 – 70% chocolate bar
  • 3 teaspoons coconut oil, optional


  1. Prepare the pan. Line an 8-by-8 inch square pan with a sheet of parchment paper, extending up to two sides, forming a “sling” for the bars. The parchment paper makes it easy for you to remove the bars and slice them later.
  2. Warm the wet ingredients. Heat a 10-12-inch skillet over medium-low. Add the honey and peanut butter to the skillet and stir until warm and evenly combined, about 3 minutes. 
  3. Combine the dry ingredients. In a large bowl, combine the oats and coconut and stir to combine.
  4. Make the bars. Pour the dry ingredients into the warm honey and peanut butter mixture. Using a large spoon or spatula, mix the ingredients until evenly combined and no dry ingredients remain, about 4 minutes. 
  5. Make the bars. Scoop the mixture into the prepared square pan. Using a spatula or wooden spoon, evenly distribute the mixture across the bottom of the pan. Using a piece of parchment paper to protect your hand, press the ingredients, tightly and firmly, into the pan. A glass or measuring cup covered in parchment paper also works in place of using your hand. Cover the bars with parchment paper and refrigerate while you melt the chocolate.
  6. Melt the chocolate. Place half the chopped chocolate and coconut oil in a double boiler (a glass or heatproof bowl set over a pan of simmering water). Melt the chocolate until it is smooth and fluid. Remove the bowl from the pan and add the second half of the chocolate, stirring again until smooth.
  7. Top the bars with chocolate. Remove and uncover the bars from the refrigerator. Scoop the melted chocolate into a piping bag or plastic sandwich bag with a small corner cut open. Pipe the chocolate in diagonal lines over the cooled bars. Alternatively, you can use a whisk and splatter the melted chocolate over the cooled bars. 
  8. Refrigerate. Cover the pan with parchment paper or foil and refrigerate for at least a couple of hours. To speed up this process, place the pan in the freezer instead of the refrigerator.
  9. Serve. Once completely cold, use the parchment paper to lift the granola slab out of the pan and transfer it to a cutting board. Cut vertically down the center on the granola slab. Then, take your knife and slice 7, 1″ cuts horizontally to make 16 bars total.


PEANUT BUTTER. Make sure your peanut butter is well-mixed before using. For best results, use a brand of peanut butter that contains only peanuts and salt. Some natural brands add palm oil, which makes the peanut butter too thick for these bars. If your peanut butter doesn’t contain salt, add 1/2 teaspoon salt to the large bowl in step 3.