When it comes to the crunch, almonds get the chef's vote

Chef Que Vinh Dang has a penchant for peanut butter, so it's no surprise the peanut butter and jelly macaroons he serves up sometimes at his SoHo private kitchen TBLS have become the sweet stuff of legend.

For this recipe, native New Yorker Dang switches his allegiance to almonds to create this sumptuous take on the granola bar. 'Almonds are nice, nutritious and flavourful,' he says, 'and this is a fairly easy recipe to make.'

Almond, chocolate and

salted granola bars

4 cups oatmeal

1 cup flour