Mummy Almond Granola Bars and Halloween Round-Up

Add a little Halloween twist to granola bars by turning them into mummies! These Mummy Almond Granola Bars come together in about 20 minutes, are no-bake, and only need about an hour of chilling in the refrigerator to set. They can also be made up to 7 days in advance.

I loved the flavor of these almond bars with coconut, rice krispies, oats, almonds, almond butter, honey, brown sugar, and coconut oil, but any of your favorite granola bar recipes will work well as the base for the white chocolate mummy drizzle.

Don’t want to turn your granola bars into mummies? Sweet Peas and Saffron tops these granola bars with melted dark chocolate and sea salt.

Here is a round-up of my previous Halloween recipes for more inspiration:

Broomsticks

Ghost Pancakes

Spider Chocolate Chip Cookies

Cheesecake Tartlets with Chocolate Almond Crust

Spinach Gruyere Soup

Matcha Shortbread with Chocolate Ganache

Jack-O-Lantern Carrot Rice

Brownie Cupcakes with Peanut Butter Frosting

And plenty of pumpkin-based recipes:

Pumpkin Cheese Soup with Garlic Basil Crisps

Rodankhas de Kalvassa Amarilla (Greek Pumpkin Tarts)

Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing

Kanda (Central African Pumpkin Seed Meatballs)

Pumpkin and Cider Stove Top Macaroni and Cheese

Pumpkin Creme Brulee

Pumpkin French Toast Casserole

Olad’i iz tykvy (Russian Pumpkin Pancakes)

Orange Pumpkin Pancakes

Pumpkin Crepes with Cinnamon Mascarpone Filling

Pumpkin Cheesecake Smoothie

Tortellini with Pumpkin Alfredo

Cinnamon Pumpkin Pretzels

Pumpkin Yeast Rolls

Masala Roasted Pumpkin Seeds

Pumpkin Puree

Pumpkin Fettuccine

Mummy Almond Granola Bars
Granola bars adapted from Sweet Peas and Saffron
9×9 inch pan

1 cup dried, shredded coconut
1 cup rice krispies
1 cup quick cooking oats
1/2 cup sliced almonds
1/2 cup almond butter
1/2 cup honey
1/4 cup brown sugar
3 tablespoons coconut oil
For topping:
1 cup white chocolate chips
1 tablespoon mini chocolate chips

Line a 9×9 inch baking dish with parchment paper across the bottom and sides.

In a large bowl, combine the coconut, rice krispies, oats, and almonds.

In a pot, mix together the almond butter, honey, brown sugar, and coconut oil over medium low heat. Cook, stirring often, until the mixture is melted and smooth with a syrup consistency.

Add the melted ingredients to the bowl with the oat mixture. Stir to thoroughly combine.

Transfer the granola to the prepared pan, pressing down to create a firm, even layer. Cover and refrigerate for at least 1 hour.

Remove the parchment from the pan. Cut the granola into bars.

In a double boiler or microwave safe bowl in 20 second increments, melt the white chocolate until smooth. Transfer to a pastry bag with a medium to small tip or a ziplock bag with the corner snipped off. Drizzle the white chocolate over each of the bars to make a mummy pattern. Towards the top of each rectangle, pipe two circles for eyes. Top each of the circles with a mini chocolate chip.

Store the mummy bars in the refrigerator for up to 7 days until ready to serve.