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Mummy Almond Granola Bars

A recipe for Mummy Almond Granola Bars! Almond coconut granola bars are drizzled with white chocolate and topped with mini chocolate chips for a fun Halloween treat.
Course Dessert
Cuisine American
Keyword almond, chocolate, chocolate chip, coconut, dessert, granola, granola bar, halloween, mummy, snack, white chocolate
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time: 1 hour
Total Time 1 hour 20 minutes
Servings 12 Bars


  • 1 cup unsweetened dried shredded coconut flakes
  • 1 cup rice krispies
  • 1 cup quick cooking oats
  • 1/2 cup sliced almonds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract

For topping:

  • 1 cup white chocolate chips
  • 1 tablespoon mini chocolate chips


  • Line a 9x9 inch baking dish with parchment paper across the bottom and sides.
  • In a large bowl, combine the coconut, rice krispies, oats, almonds, cinnamon, and salt.
  • In a medium saucepan, 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. Remove from heat and stir in the vanilla extract.
  • Add the melted ingredients to the bowl with the oat mixture. Stir thoroughly to 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.

For the Mummy Topping:

  • 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.