Almond Butter Chocolate Strawberry Bars

Ingredients (1 9×13 pan)

• 1 stick of butter
• 2 cups almond butter {I used creamy, but if you prefer crunchy, go for it}
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2 cups rolled oats
• 1 bag chocolate chips
• 1/2-3/4 cup dried strawberries, chopped
• 1/4-1/2 cup unsweetened coconut flakes

Instructions

Put the almond butter and butter in a microwave safe bowl. Microwave on high for 45 seconds to one minute, until the butters are melted. Stir them together to combine well.

Add the vanilla and powdered sugar. Stir to combine.

Add in the oats and stir until the mixture forms into a dough. It should pull away from the sides.

Spray a 9×13 glass baking dish with cooking spray and line it with parchment paper {I did not use the parchment paper. Trust me when I tell you it’s a good idea.}

Spread the almond butter mixture in the baking dish and press evenly.

Put the dish in the freezer for 30 minutes.

Meanwhile, microwave the chocolate chips for 1 minute. Stir, then continue to microwave in 30 second increments, stirring in between, until the chocolate is almost completely melted. Stir until the chocolate is smooth. Set aside to cook slightly.

Once slightly cooled, stir in the chopped dried strawberries.

Remove the baking dish from the freezer and pour the chocolate and strawberries onto the almond butter layer. Spread evenly, then sprinkle the coconut flakes on top. Place in the freezer for at least 30 minutes to an hour.

Using the parchment paper, remove the whole bar from the baking dish. Carefully slice into 1 inch squares. Store in the refrigerator