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My daughters and I absolutely love these Chocolate Peanut Butter Bars. They are so easy to make and wonderful to snack on when you need a boost of energy in the afternoon or evening.
These energy bars are filled with all kinds of natural goodness. Old-fashioned rolled oats. Three kinds of nuts. Wheat germ. Dried fruit (cranberries, blueberries or cherries). Chocolate. Sunflower seeds. And creamy peanut butter and honey to hold it all together.
Ingredients for Chocolate Peanut Butter Bars
(See the full recipe at the bottom of this post.)
Instructions for this Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything on the table or counter.
Prepare the Ingredients
On a large baking sheet, spread out old-fashioned rolled oats and toast in oven for 10 minutes. Place the oats in a large mixing bowl.
Line an 8 x 8″ baking pan with waxed paper.
In a food processor, grind almonds, cashews, and macadamia nuts or pecans for about 10-15 seconds, leaving some large chunks.
Mix the Ingredients Together
Add the chopped nuts to the bowl, along with chocolate chips, wheat germ, dried fruit (cranberries, blueberries, or chopped cherries), sunflower seeds, cinnamon, and sea salt. Mix everything together until combined.
In a small saucepan over medium heat, combine peanut butter and honey. Stir this until it melts and turns smooth. You do not want this to come to a boil, so maybe 3-5 minutes.
Pour peanut sauce over oat mixture and mix well with a wooden spoon.
Scoop mixture into prepared baking pan and press down, using a spatula to make it smooth and even.
Place in freezer for 15 minutes. Remove and cut into 14-16 bars.
You may store these energy bars in a plastic wrap or a container for 2 weeks in the refrigerator–but they probably won’t last that long! This recipe will make 14-16 bars.
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Chocolate Peanut Butter Bars
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup whole almonds
- 1/2 cup whole cashews
- 1/2 cup macadamia nuts (or pecans)
- 1/2 cup semi-sweet mini chocolate chips
- 1/3 cup wheat germ
- 1/3 cup dried fruit (cranberries, blueberries, cherries)
- 1/4 cup sunflower seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup creamy peanut butter
- 1/2 cup honey
Instructions
- Preheat oven to 350℉. Line an 8 x 8" baking pan with waxed paper.
Prepare the Ingredients
- On a large baking sheet, spread out old-fashioned oats and toast in oven for 10 minutes. Place in a large mixing bowl.
- In a food processor, grind almonds, cashews, and macadamia nuts or pecans for about 10-15 seconds, leaving some large chunks.
Combine the Ingredients
- Add nuts to the mixing bowl, along with chocolate chips, wheat germ, dried cranberries, sunflower seeds, ground cinnamon, and sea salt. Mix to combine.
- In a small saucepan over medium heat, combine the creamy peanut butter and honey. Stir this until it melts and turns smooth, 3-5 minutes. Mixture will not come to a boil.
- Pour peanut butter sauce over oat mixture and mix well.
- Scoop mixture into prepared baking pan and press down, using a spatula to make it smooth and even.
- Place pan in freezer for 15 minutes. Remove and cut into 14-16 bars.
- Store individually in plastic wrap or container for 2 weeks in the refrigerator. Makes up to 16 bars.
