Maple Cranberry Pecan Granola Bars Dipped in Coffee Infused White Chocolate

I have posted two flavors of granola bars since the conception of my blog; a fruit and nut granola bar and an almond butter granola bar. This might be my new favorite flavor! It could change next month, but for now, I will let this sweetness reign supreme. 2 1/2 cups of quick cooking oats

1 cup pecans, toasted and chopped

1/4 cup chia seeds **

1/2 cup of flax seed**

1/2 cup millet**

**Use any combination of seeds/nuts.

1/4 cup unsalted butter

1/3 cup maple syrup

1/3 cup honey

pinch of salt

1/2 tsp vanilla

1 cup of dried cranberries

1 cup of white chocolate

1 teaspoon of instant coffee

Preheat oven to 350 degrees.

On a parchment lined baking sheet, spread out the oats, pecans, Chia seeds, flax seeds and millet. Toast the oat mixture for about 10 minutes, stirring halfway through. Transfer the toasted oat mixture to a large bowl and add the cranberries.

In a small saucepan over medium heat, melt butter, honey, and maple syrup. Remove from heat and add salt and vanilla. Pour over the oat mixture and stir to coat.

Line an 8 x 8 inch pan with foil and press down the oat concoction. Refrigerate the oat mixture for 2 hours.

Cut into 9-12 inch bars.

In a double boiler, melt 1 cup of white chocolate and a heaping teaspoon of instant coffee. The coffee granules will give your white chocolate a speckled look. You can also microwave the white chocolate in increments of 30 seconds, stirring in between, until the chocolate is smooth.

Dip the bottom of each bar  into the coffee infused white chocolate and transfer to a piece of parchment paper to dry.  After the chocolate has set, pack the bars away in an airtight container for up to a week.