Ingredients & Directions

1½ cups old fashioned oats
1½ cups shredded, sweetened coconut
¼ cup brown sugar, loosely packed
pinch of salt
¼ cup unsalted butter
¼ cup coconut oil (measured solid)
¼ cup honey

Spray a 9×9 inch pan with nonstick spray.

In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, and then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

For the Chocolate layer:

8 ounces good-quality dark chocolate
2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold! 
Yields: 16 squares

Recipe provided by Shelly Ruybalid