Chewy Peanut Butter Chocolate Granola Bars - Something Edible
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Chewy Peanut Butter Chocolate Granola Bars

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Chewy Peanut Butter Chocolate Granola Bars


Servings: Makes 24 bars.

Prep Time: 1 hour

Cook Time: 20 minutes


The Grains

  • 7 oz old-fashioned oats (~2 cups)
  • 1 oz flax seeds (~3 tbsp)
  • 1/2 oz puffed wheat (~1 cup)
  • 1 oz crisp rice cereal (Those would be Rice Krispies or their ghetto equivalent; ~1 cup)
  • 1/2 oz what bran (~1/4 cup)
  • 1 oz wheat germ (~1/4 cup)
  • What Binds the Bars

  • 3 oz raw honey (~1/3 cup)
  • 5 oz brown sugar (~2/3 cup)
  • 7 oz crunchy peanut butter (~2/3 cup)
  • 2 oz unsweetened applesauce (~1/4 cup)
  • 1 tsp salt
  • To Finish

  • 6 oz Good Chocolate (I like the 70% or 85% stuff; but if you gotta slum it, semisweet chips will do.)

  • Instructions: Reserve 2 oz (about a half cup) of oats. Combine those reserved oats with the flax seed in a mini-prep chopper or coffee grinder and buzz into a coarse flour. Combine with the rest of the rolled oats, puffed wheat, crisp rice cereal, wheat bran and wheat germ into a large bowl. Stir together and set aside for now.

    Prep a 9 x 13 inch pan by lining with a sheet of parchment tacked in place by a few spritzes of non-stick cooking spray. Combine honey, brown sugar, crunchy peanut butter, applesauce and salt in a saucepan over medium heat. Stir until dissolved and just starting to boil, then simmer another 2-3 minutes stirring most of the time to ensure integration and to minimize burning; it'll be about 7-8 minutes total. Stir the hot stuff into dry goods, and press into your parchment-lined pan (an extra sheet of parchment for your mitts helps here). Let cool for about an hour, and de-pan using your parchment sling (easy, huh?). Cut into approximately twenty-four 1.5 x 3.25 inch bars. To finish, melt chocolate in a double-boiler or microwave and then dip and/or drizzle the bars. Let the completed bars rest on a Silpat or parchment sheet until the chocolate sets.

    Notes: The prep time also includes the time you gotta wait for this stuff to cool. Depending on the quality of your chocolate and how hot your kitchen is, you may have to container these up and store in the fridge to mitigate the melt.

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