Apple Peanut Butter Granola Bars Food

CHEWY APPLE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 8x8 inches (20x20 cm) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides. This will make it easier to remove the granola bars from the pan. Brush lightly with oil to prevent sticking.
• Spread the rolled oats and chopped pecans on a baking tray and toast them for 10 minutes, until they are slightly golden.
• Transfer to a large bowl.
• Process the dates in a food processor until they become a ball.
• Add the cinnamon powder, crushed dates and chopped dried apples to the oats mixture.
• In a small saucepan over low heat, warm the vanilla, honey, and peanut butter until runny.
• Pour over the dry mixture and mix well until everything is evenly coated and the dates are disperse throughout.
• Transfer the mixture to the baking pan and press down with a spatula or with your wet hands.
• Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours (better overnight).
• Remove the bars from the baking pan and cut into 12 even bars.
• Store the chewy apple peanut butter granola bars in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

APPLE PEANUT BUTTER GRANOLA BARS

Steps:

• Line an 8-by-8-inch baking pan with parchment paper or aluminum foil. Set aside.
• In a small saucepan over medium heat, toast peanuts 3 to 5 minutes until lightly browned and fragrant. Cool slightly, then chop coarsely. Add to a large bowl along with granola, dried apples, flax seeds and chia seeds. Stir mixture to combine, breaking up any large clusters of granola.
• In a food processor, process dates until a smooth ball forms. Add to granola mixture along with peanut butter and honey. Use a wooden spoon or spatula to stir mixture until well combined.
• Firmly and evenly press mixture into prepared baking pan. Cover with plastic wrap and chill at least 2 hours. Cut into bars.
• Store bars covered in fridge for up to 2 weeks.

APPLE PEANUT BUTTER BARS

Steps:

• Make the bars: Preheat your oven to 350 degrees F with a rack in the center. Spray an 8-inch square baking pan with nonstick spray, line the bottom with parchment paper, then spray the parchment.
• Melt the butter in a medium skillet and then pour into a medium heatproof bowl, reserving about 1 tablespoon of the butter in the skillet. Add the apples and 1 tablespoon of the granulated sugar to the skillet, toss and cook over medium heat until the apples are softened and slightly shrunken and most of the juice has evaporated, 3 to 5 minutes.
• While the apples cook, whisk together the oats, flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
• In the medium heatproof bowl, stir the brown sugar, remaining 1/3 cup granulated sugar, peanut butter and vanilla into the melted butter. Add the egg and mix well to combine. Stir in the dry ingredients, mixing well, and then stir in the cooked apples and apple chips. The dough will be stiff.
• Spread the dough into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, until evenly deep golden brown and the center feels firm to the touch. Place the pan on a wire rack and cool completely.
• Finish the bars: Remove the cooled bar from the pan. Melt the white chocolate chips in the microwave in a small microwaveable bowl in 8 second increments, stirring well after each until melted, about 30 seconds. Transfer to a sandwich bag, snip off a small opening at the tip and drizzle the white chocolate over the surface of the baked bar. Sprinkle with the apple chip pieces. Cut in half and then cut each half into 6 bars. Store covered at room temperature for up to 4 days.

PEANUT BUTTER GRANOLA BARS

Steps:

• Spread the rolled oats on a baking sheet and bake at 350 for 10 minutes.
• In a large bowl, combine sesame seeds, rice cereal, rolled oats, coconut, sunflower seeds, pumpkin seeds, almonds and cranberries.
• In a saucepan, combine honey, peanut butter, oil and sugar and melt over low heat. Pour over dry ingredients and combine well.
• Press mixture into a 13 - 9 baking dish. Refrigerate for at least 2 hours or overnight.
• Cut into bars.

PEANUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 350.
• Combine oats. Spread oats in a baking pan, and toast in oven for 15 minutes, stirring every five minutes.
• Remove from oven, and let cool five minutes.
• Prepare a 9 x 13 pan by spraying with nonstick cooking spray. Set aside.
• In a large bowl, combine oats, cereal, cranberries, chocolate chips, cinnamon and salt. Set aside.
• In a small sauce pan, combine honey and peanut butter. Cook over low heat until thoroughly combined. Do NOT boil.
• Remove peanut butter mixture from heat; add vanilla, stir to combine.
• Pour over oat mixture, stir to thoroughly combine.
• Pour mixture into prepared 9 x 13 pan.
• Let sit 3-4 hours to set up.
• Cut into bars and enjoy!

APPLE & PEANUT BUTTER GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside. Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly. Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares!!