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Chocolate Chip Peanut Butter Granola Bars

recipes-chocolate-chip-peanut-butter-granola-bars

Yield: 10

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Ingredients

  • 2 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 C. rice cereal
  • 13 C. honey
  • 1/2 C. Crisco® Refined Organic Coconut Oil
  • 23 C. brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. dark chocolate chunks
  • 1/2 C. peanut butter chips

Topping

  • 1 1/2 tsp. Crisco® Refined Organic Coconut Oil
  • 3 Tbsp. dark chocolate chunks

Directions

  1. Combine oats and rice cereal into a large bowl.
  2. In a small saucepan, combine honey, 1/2 C. coconut oil, brown sugar, and salt. Bring mixture to a boil and cook until all of the sugar is dissolved, about 3 minutes, then add vanilla.
  3. Once the sugar mixture is ready, pour over the oat mixture in the large bowl and mix thoroughly. After combining thoroughly, wait 2 minutes for the mixture to cool before adding the chocolate chunks and peanut butter chips.
  4. Transfer granola mixture to an 8×8 baking dish lined with lightly greased parchment and firmly press the granola into the pan. Take the remaining coconut oil and chocolate chunks and melt in a small saucepan over low heat. Drizzle melted chocolate over the top of the granola. Refrigerate for 1-1/2 hours so the bars can firm. Once ready, remove the block from the refrigerator and cut into 10 bars.
  5. Store in an airtight container at room temperature for up to one week.

Chocolate Chip Peanut Butter Granola Bars

recipes-chocolate-chip-peanut-butter-granola-bars

Yield: 10

Ingredients

  • 2 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 C. rice cereal
  • 13 C. honey
  • 1/2 C. Crisco® Refined Organic Coconut Oil
  • 23 C. brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. dark chocolate chunks
  • 1/2 C. peanut butter chips

Topping

  • 1 1/2 tsp. Crisco® Refined Organic Coconut Oil
  • 3 Tbsp. dark chocolate chunks

Directions

  1. Combine oats and rice cereal into a large bowl.
  2. In a small saucepan, combine honey, 1/2 C. coconut oil, brown sugar, and salt. Bring mixture to a boil and cook until all of the sugar is dissolved, about 3 minutes, then add vanilla.
  3. Once the sugar mixture is ready, pour over the oat mixture in the large bowl and mix thoroughly. After combining thoroughly, wait 2 minutes for the mixture to cool before adding the chocolate chunks and peanut butter chips.
  4. Transfer granola mixture to an 8×8 baking dish lined with lightly greased parchment and firmly press the granola into the pan. Take the remaining coconut oil and chocolate chunks and melt in a small saucepan over low heat. Drizzle melted chocolate over the top of the granola. Refrigerate for 1-1/2 hours so the bars can firm. Once ready, remove the block from the refrigerator and cut into 10 bars.
  5. Store in an airtight container at room temperature for up to one week.

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