No-Bake Nutty Teddie Peanut Butter Granola Bars

1 cup of smooth Teddie Peanut Butter
¼ cup coconut oil, divided
⅓ cup honey (sub maple syrup for vegan)
1 teaspoon cinnamon
1 teaspoon vanilla extract
⅔ cup flaxseed meal
2 tablespoons chia seeds
1 cup old fashioned rolled oats (sub in gluten-free oats, if desired)
1 cup Teddie Mixed Nuts, divided
½ cup unsweetened shredded coconut
½ cup chocolate chips

Line an 8×8 pan with parchment paper and set it aside. Preheat the oven to 350° F. Place all of the Teddie Mixed Nuts on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 7-10 minutes, stirring once or twice. Keep an eye on them so they don’t burn!
Once the nuts are done roasting, let cool for a few minutes. Rough chopping them and set them aside.
Combine the Teddie Peanut Butter, 3 tablespoons of coconut oil, honey, cinnamon, and vanilla in a medium saucepan. Stir over low heat until the mixture is smooth. Remove from heat. Add the flaxseed meal, chia, and oats, stirring well. Fold in ⅔ cup of the chopped roasted nuts and shredded coconut and stir again until combined.
Add the granola mixture to the prepared pan and spread out evenly. Press down firmly so the bars are compact and the top is smooth. Press the remaining roasted nuts on top.
In a microwave-safe bowl, combine the chocolate chips and the remaining 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring, until smooth. Drizzle chocolate over the bars.
Place bars in the refrigerator for at least 30 minutes, or until bars have hardened. Pop the bars out from the pan and cut them into 16 pieces.
Store bars in the fridge in an airtight container for up to one week.

SERVINGS: 16 granola bars