Chocolate Peanut Butter Granola Bars
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 200.4
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 49.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.6 g
- Protein: 4.9 g
View full nutritional breakdown of Chocolate Peanut Butter Granola Bars calories by ingredient
Introduction
Lightly toasted granola bar finished without baking. Good recipe for kids, great to pack for lunches or snacks. 15 minutes preparation, 2 hours in refrigerator, 10 minutes cutting & wrapping. Lightly toasted granola bar finished without baking. Good recipe for kids, great to pack for lunches or snacks. 15 minutes preparation, 2 hours in refrigerator, 10 minutes cutting & wrapping.Number of Servings: 18
Ingredients
-
3 cups Rolled Oats
1/2 cup Raw Pecans or other nuts, chopped coarsely
3/4 cup Natural Peanut Butter creamy (important: no sugar!)
1/8 cup packed Brown Sugar
2/3 cup Honey (use Agave syrup for vegan--it tastes great, too!)
1/4 tsp Salt
1/3 cup Dark Chocolate Chips
11x7 baking dish
Half sheet pan
Large microwaveable measuring cup or medium sauce pan
Silicone spoon or spatula
Potato masher (not required, but very helpful)
Spray oil
Wax paper
Knife
Tips
Wax paper is wonderful for wrapping these. Place in center of rectangle, draw edges up lengthwise and roll down paper, then fold open ends (the long sides) like a present. They pack well and give a satisfying crinkly sound when unwrapped.
Directions
Preheat oven to 350. Chop nuts coarsely and mix with rolled oats. Spread oats and nuts on baking sheet and bake for 5 minutes. Stir, then return to oven until slightly toasted (smells good, 3-5 minutes more). Set aside.
Either in medium sauce pan (for stove) or large glass measuring cup (for microwave) combine peanut butter, honey, brown sugar, and salt. Heat until blended completely, but *do not boil*. I prefer using sauce pan large enough to hold the oats and honey mixture so I don't have to dirty another bowl.
Thoroughly mix honey-peanut butter with oats and nuts (in saucepan or bowl). When well mixed, stir in all or most of the chocolate chips. They will melt some, so if you want solid chips, keep some aside to press into the top of your bars before chilling.
Lightly oil baking dish with spray.
Spread mixture into baking dish and spread as evenly as possible. Cover with wax paper, then, using potato masher or your hand, press! Potato masher is perfect for this. Press and press and press repeatedly over entire surface to solidify bars. This will keep them from being so fragile, and a couple more minutes is well worth the work. Leaving wax paper over the top, cool in refrigerator for at least 2 hours.
It's easiest to cut the bars when removed from pan. You may need to take out only 1/2 pan at a time, but if you greased/oiled it well, you can get it out in one piece. A long chef's knife is perfect for cutting bars. Try to get them as equal as possible. Wrap in wax paper (protects & much better for everyone than plastic). Keep on the shelf for a couple weeks, but I don't think they will last that long.
Serving Size: makes 15 bars
Either in medium sauce pan (for stove) or large glass measuring cup (for microwave) combine peanut butter, honey, brown sugar, and salt. Heat until blended completely, but *do not boil*. I prefer using sauce pan large enough to hold the oats and honey mixture so I don't have to dirty another bowl.
Thoroughly mix honey-peanut butter with oats and nuts (in saucepan or bowl). When well mixed, stir in all or most of the chocolate chips. They will melt some, so if you want solid chips, keep some aside to press into the top of your bars before chilling.
Lightly oil baking dish with spray.
Spread mixture into baking dish and spread as evenly as possible. Cover with wax paper, then, using potato masher or your hand, press! Potato masher is perfect for this. Press and press and press repeatedly over entire surface to solidify bars. This will keep them from being so fragile, and a couple more minutes is well worth the work. Leaving wax paper over the top, cool in refrigerator for at least 2 hours.
It's easiest to cut the bars when removed from pan. You may need to take out only 1/2 pan at a time, but if you greased/oiled it well, you can get it out in one piece. A long chef's knife is perfect for cutting bars. Try to get them as equal as possible. Wrap in wax paper (protects & much better for everyone than plastic). Keep on the shelf for a couple weeks, but I don't think they will last that long.
Serving Size: makes 15 bars