These Chewy Chocolate Chip Peanut Butter Granola Bars fulfill all my crucial benchmarks for an excellent homemade granola bar. Chewy Chocolate Chip Peanut Butter Granola Bars are naturally gluten free, have the essential sweet salty taste, and fuel you up. If you and I are in the same Granola Bar Criteria Club, welcome.
Chewy Chocolate Chip Peanut Butter Granola Bars
The hardest part of making these delicious bars is melting the butter in the microwave. You’re probably thinking, “Sheesh, melting butter?! I got that in the bag.” Well, sometimes it can be very problematic.
This particular time I made them I put the butter in the microwave, but it did not fully melt. Figuring I would grab it before the time’s up, I hit the “add minute” button.
Then came the inevitable distraction. “Mommy! I’m done pooping! I need help with my pants!”
I ran to the bottom of the stair to whisper/yell up to my 4 year old, “DON’T YELL! THE BABY’S SLEEPING!” Upon climbing the stairs, I discovered nothing less than a basketball-sized wad of toliet paper in the toilet, along with the “kids” he deposited.
There was no way that situation is going down the intended way with a simple flush.
This was a full-on plunger operation, so back downstairs I went to rectify the “situation.” That is when I remembered the melting butter and discovered situation #2.
My intended couple of seconds turned into the full microwave “add minute.” Unfortunately, butter has a tendency to get angry and explode all over your microwave when you forget about it. Nothing like being hit back to back with detours.
Point in case, butter melting can require a lot more concentration than you’d think. I’d like to tell you this is the first time I have exploded butter in my microwave due to interruptions. Unfortunately I don’t see my success rate improving until all the “distractions” have flown the nest.
If I can manage the melting butter part, these chewy chocolate chip peanut butter granola bars are my go to road trip snack. After they cool, I cut them, wrap them individually in plastic wrap, and then freeze them in a baggie or container until we are ready to roll out.
During the trip, though, I dish them out sparingly in hopes my kids forget we have them. While they are engrossed in movies is the perfect time to sneakily house them in the front seat. After all, I’m the one who did all the melting/cleaning up butter.
Mom’s Easy Microwave Popcorn – Ridiculously quick and simple to prepare, and the best caramel corn recipe ever!
Chewy Orange Spiced Granola – THE BEST GRANOLA I have ever tasted with a chewy texture, cinnamon, orange, nutmeg, and maple blended together.
- 1 2/3 c. quick rolled oats
- 1/3 c. brown sugar
- 1/2 c. granulated sugar
- 1/3 c. oats, ground into flour or coconut flour
- 1/2 tsp. salt
- 1/2 c. chopped nuts**
- 1/2 c. coconut**
- 1/2 c. dried cranberries**
- 1/3 c. sunflower seeds**
- 1/2 c. miniature chocolate chips**
- 2/3 c. crisp rice cereal, read ingredients if making gluten free**
- 1/3 c. peanut butter
- 1 tsp. vanilla
- 6 tbsp. unsalted melted butter
- 4 tbsp. light corn syrup
- 1/4 c. honey
- 1 tbsp. water
Preheat oven to 350º. Line an 9X13" pan in one direction with foil or parchment. Lightly grease foil with spray or butter.
Mix dry ingredients, including fruit, nuts, and cereal. In a separate bowl, whisk together peanut butter, vanilla, melted butter, corn syrup, honey, and water. Pour wet ingredients onto the dry and mix. Spread in the pan, pressing them in firmly.
Bake bars 20-25 minutes, until brown around edges. Cool for 10 minutes. Run a knife around the edges and lift from pan, onto a cooling rack, for an hour.
Use a long serrated knife and cut into bars. Wrap bars individually in plastic wrap and place in airtight container or baggie. Can also store in fridge or freezer.
**you can add your preferred ingredients and quantities as long as it adds up to 2-3 cups total
Make ahead instructions: Can be baked, cooled, cut into bars, wrapped individually with plastic wrap, and then stored in airtight container in the freezer for several weeks ahead of time.
Recipe adapted from King Arthur Flour