Chocolate Peanut Butter Granola Bar Food

CHOCOLATE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 9x9-inch baking dish with parchment paper so that some of the parchment hangs over two sides. Spray with cooking spray.
• Add the honey, butter, and brown sugar to a medium saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Let the mixture come to a light bubble for 1 minute while stirring.
• When the butter mixture is ready, remove it from the heat, and stir in the vanilla, salt, and peanut butter.
• Add the oats and the peanuts to the saucepan, and stir to combine. Make sure none of the oats are dry.
• Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press firmly the mixture into the pan very well.
• Let this cool for about 10 minutes before sprinkling the mini chocolate chips over the top. Press the chocolate chips into the granola bars with the bottom of a measuring cup.
• Let the granola bars cool for at least 2 hours. Lift the bars from the pan using the edges of the parchment, and place them on a cutting board. Cut into desired shape and size and serve.

CHOCOLATE-PEANUT BUTTER GRANOLA BAR

Steps:

• Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Coat foil with cooking spray; set aside. Spread oats in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until toasted, stirring twice. Remove from oven; let cool. Reduce oven temperature to 300°F.
• Meanwhile in a small saucepan combine the corn syrup, peanut butter, brown sugar, butter, and honey. Heat and stir over medium heat just until peanut butter and brown sugar are melted. Remove from heat. Stir in vanilla and salt.
• In a large bowl combine the toasted oats, rice cereal, pretzels, wheat germ, and chia seeds. Stir to combine. Pour corn syrup mixture over oat mixture. Stir to combine.
• Press oat mixture into the prepared baking dish. Sprinkle chocolate pieces evenly over the top. Press chocolate pieces firmly into oat mixture. Bake for 12 to 15 minutes or until firm. Cool completely in pan on a wire rack.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
• Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
• Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
• Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
• Remove from oven, toss gently to release heat and let cool completely on the pan.
• Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
• Eat with almond milk - my favorite. Sliced bananas take it to the next level.
• Will keep fresh for up to two weeks. Freeze after that.

CHOCOLATE-PEANUT BUTTER GRANOLA BAR RECIPE

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine oats and cereal.
• Mix peanut butter, honey and chocolate in large bowl until blended. Add eggs; mix well. Stir in cereal mixture; spread onto bottom of prepared pan.
• Bake 20 to 25 min. or until lightly browned. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
• Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

PEANUT BUTTER & CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350.
• Spray an 8-inch square pan with cooking spray.
• In a large bowl, stir together oats, brown sugar, coconut, chocolate chips, peanut butter chips, corn syrup, honey, peanut butter, water and vanilla until well combined.
• Pat the mixture into a prepared pan.
• Bake in the center of the oven for 20 to 25 minutes or until the top is golden and the bars seem firm.
• Let the pan cool on a wire rack completely before cutting into bars.

CHOCOLATE-PEANUT GRANOLA BARS

Steps:

• Preheat oven to 400°. In an ungreased 15x10x1-in. baking pan, combine oats, peanuts, wheat germ and sunflower kernels. Bake, stirring occasionally, until toasted, 8-12 minutes. Cool in pan on a wire rack., In a small saucepan, combine honey, brown sugar and butter. Cook and stir over medium heat until mixture comes to a boil; cook 2 minutes longer. Remove from heat; stir in peanut butter and Nutella until blended., Transfer oat mixture to a large bowl; add honey mixture and toss to coat. Press into a greased 13x9-in. pan. Cool. Cut into bars.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350.
• Beat first 5 ingredients until well blended.
• Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
• Stir in chocolate chips.
• Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
• Bake 12-15 minutes. Cool completely and slice into bars.