Tag Archives: peanut butter

Granola Bars, Part Deux

Good morning hunger pains! Per the usual, I woke up this morning completely ravenous, eagerly anticipating stuffing my face voraciously with granola (also quite typical). Shuffling my sleepy self to the kitchen with a craving for peanut butter, I realized I had prematurely gobbled up my granola supply (#firstworldproblems), so I quickly scrounged up the ingredients for these rockingly easy granola bars. This is a recipe so simple that any pre-caffeinated brain can handle on the emptiest of stomachs. However, waiting for these buddys to set before cutting may be a different story… These are definitely a new essential to keep on handy for satiating frequent morning (or afternoon, midnight, 3am…) hunger pains. Customize with chocolate, nuts and dried fruit to your hearts content! Peanut Butter Granola Bars adapted from here

2/3 cup brown rice syrup

1/2 cup creamy peanut butter

1/4 cup agave syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt, optional and to taste

3 cups oats

1 cup dried unsweetened coconut flakes

Optional Add-ins:

1/3 to 1/2 cup raisins (or any bite-sized dried fruit will work)

1/2 cup almonds, roughly chopped (or walnuts, pecans, peanuts…)

1/3 to 1/2 cup semi-sweet chocolate chips

Line a 9 x 13″ baking dish with tin foil. In a large microwave-safe bowl (think big, you’ll be mixing everything in here), combine brown rice syrup, peanut butter, agave, and heat on high power for 1 minute; stir to combine. Add vanilla, cinnamon, salt.

Add oats and coconut to the wet ingredients and stir to combine. Add any dried fruit, nuts and chocolate and fold to incorporate. Pour mixture into prepared pan, spread parchment paper over mixture, and pack down firmly with a fists. Place pan in the freezer for at least 1 hour, or until you can’t take waiting anymore. Slice bars and wrap in parchment or tin foil for easy snacking and/or breakfasting!

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How to Make New Friends

Ah, peanut butter and chocolate – such a reliable combination. Not only do these cookies employ the notoriously beloved duo, but they take it up a notch with a dollop of creamy, almost-too-decadent fudge and a hearty dose of oats. The oats make a moist and chewy cookie and set the perfect background for the fudge to take center stage.

If you want to get people to like you, bake these cookies for them. That is, unless they have a peanut allergy – these guys do have quite the (deliciously) lethal dose of PB. I made these a few weeks ago on a baking binge, and the people are still reminding me of their success!

A super easy recipe and one definitely worth trying (and subsequently inhaling). Bakers enjoy, eaters rejoice!

Peanut Butter & Fudge Oatmeal Cookies (Recipe from here)

1/2 cup unsalted butter, very soft
1 1/2 cups creamy peanut butter
1 cup brown sugar
1/4 cup white sugar
3 eggs
2 teaspoons vanilla
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups chocolate chips
One 14-ounce can sweetened condensed milk

Preheat oven to 350°F and line two large cookie sheets with parchment paper.

In a large bowl, mix the butter, peanut butter, and sugars. (You can use beaters, but it’s easiest to just vigorously mix by hand.) Mix in eggs and vanilla until thoroughly incorporated. Add the oats, baking soda, and salt, and mix thoroughly. Refrigerate the dough while preparing the fudge topping.

Mix the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring frequently, until the chocolate is completely melted. Stir vigorously to make sure the mixture is evenly mixed. Turn off the burner under the chocolate.

Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one semi-flat on the cookie sheet. Top each ball of dough with a teaspoon of the warm chocolate mixture.

Bake the cookies for 10 minutes or until just golden around the edges. Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.)