Peanut Butter Granola Bars with Dark Chocolate

Peanut Butter Granola Bars with Dark Chocolate might be a good recipe to expand your breakfast recipe box. One portion of this dish contains about 9g of protein, 14g of fat, and a total of 261 calories. For 53 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 16. It is brought to you by Naturally Ella. 748 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have brown rice syrup, sea salt, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 67%, this dish is good. If you like this recipe, you might also like recipes such as Dark Chocolate Peanut Butter Banana Granola, Healthy Dark Chocolate Peanut Butter Fudge Granola Squares, and Chocolate Peanut Butter Granola Bars.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large skillet over medium heat. Add oats and toast, stirring occasionally, for 6 to 8 minutes. Remove from heat and place in a bowl along with the crushed peanuts.In a small sauce pan, combine the peanut butter, brown rice syrup, vanilla, and salt. Heat over medium-low heat, stirring often, until the brown rice syrup easily combines with the peanut butter, 2 to 3 minutes. Pour mixture over the oats and stir until well combined. Mixture will be a bit stiff and switching to using your hands may be easier.Line an 8x8 pan with parchment and transfer the mixture to the pan. Using extra parchment, press the mixture into an even layer. Place in the refrigerator (or freezer) and allow to cool but not freeze, roughly 30 minutes in the freezer or one hour in the refrigerator .Place chocolate in a double broiler and heat over medium-low heat until chocolate has melted, scraping the sides and bottoms of the double broiler as it melts. Keep the chocolate over the water.Remove the granola bars from the pan and cut into 16, 1" wide and 4" tall bars. Dip the bottom half of the granola bar in chocolate and rotate it a few times to let excess chocolate run off. Place back on the parchment paper and repeat with remaining granola bars. Use any remaining chocolate to drizzle on top and return granola bars to refrigerator to let chocolate set.Store leftover granola bars at room temperature for 1 to 2 days, refrigerator for 2 weeks or freeze for up to a month.

 

Step by step:

1. Heat a large skillet over medium heat.

2. Add oats and toast, stirring occasionally, for 6 to 8 minutes.

3. Remove from heat and place in a bowl along with the crushed peanuts.In a small sauce pan, combine the peanut butter, brown rice syrup, vanilla, and salt.

4. Heat over medium-low heat, stirring often, until the brown rice syrup easily combines with the peanut butter, 2 to 3 minutes.

5. Pour mixture over the oats and stir until well combined.

6. Mixture will be a bit stiff and switching to using your hands may be easier.Line an 8x8 pan with parchment and transfer the mixture to the pan. Using extra parchment, press the mixture into an even layer.

7. Place in the refrigerator (or freezer) and allow to cool but not freeze, roughly 30 minutes in the freezer or one hour in the refrigerator .

8. Place chocolate in a double broiler and heat over medium-low heat until chocolate has melted, scraping the sides and bottoms of the double broiler as it melts. Keep the chocolate over the water.

9. Remove the granola bars from the pan and cut into 16, 1" wide and 4" tall bars. Dip the bottom half of the granola bar in chocolate and rotate it a few times to let excess chocolate run off.

10. Place back on the parchment paper and repeat with remaining granola bars. Use any remaining chocolate to drizzle on top and return granola bars to refrigerator to let chocolate set.Store leftover granola bars at room temperature for 1 to 2 days, refrigerator for 2 weeks or freeze for up to a month.

Nutrition Information:

covered percent of daily need