It is important to line everything up before you melt the chocolate. Once the chocolate is melted you have to move quickly and consistently. Here is the recipe:
Ingredients
2 1/4 cups of granola (Most any granola will work)
4 ounces of unsweetened chocolate
1/4 cup (4 tbsp) of dark or dark amber maple syrup (regular maple syrup is fine)
1/8 cup (2 tbsp) of canola oil (sunflower seed oil works also)
Equipment
Medium mixing bowl
Measuring spoons
Silicone spatula
Table Spoon
2 cup glass measuring cup
8 x 8 brownie pan lined with parchment paper on the bottom & up the sides (I use a silicone pan - see Detailed Notes)
Instructions
When everything is ready break the chocolate up and put it in the glass measuring cup. Add the maple syrup to the chocolate and using the spatula get as much of the syrup out as you can. Next add the oil and again use the spatula to get as much of the oil as possible. Microwave for 45 seconds, check it and then 40 seconds or until the chocolate is completely melted. You can also melt the chocolate mixture on the stove top using a double boiler. Either way, stir well and quickly to combine the ingredients.
Stir the chocolate mixture until it is well blended and starting to thicken slightly. Ideally, it should be shiny but not to worry.
Pour the chocolate mixture over the granola and mix well to cover every piece of the granola. Pour the mixture into the brownie pan or in my case the silicone pan and spread to all corners and with an even thickness.
Put the pan in the fridge to cool overnight or for several hours until solid. Take the brick out of the pan and put on a cutting board. I cut mine into small bite size pieces. I get 24 pieces. These squares are quite rich so don't make them too big. Keep these in the fridge,
Clean up is fairly easy. The best way to clean up the bowl is with the spatula. The best way to clean the spatula is with your tongue.