Chocolate Peanut Butter Bars
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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.
They’re 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.
Shopping List for Chocolate Peanut Butter Bars
- old-fashioned rolled oats
- whole almond
- whole cashews
- pecan halves
- semi-sweet mini chocolate chips
- wheat germ
- dried fruit (cranberries, blueberries, or cherries)
- sunflower seeds
- ground cinnamon
- sea salt
- creamy peanut butter
- honey
Instructions for this Recipe
Preheat oven to 350 degrees. On a large baking sheet, spread out old-fashioned rolled oats and toast in oven for 10 minutes. Please oats in large mixing bowl.
Line an 8 x 8″ baking pan with waxed paper.
In a food processor, grind almonds, cashews, and pecans for about 10-15 seconds, leaving some large chunks.
Add nuts to the bowl, along with chocolate chips, wheat germ, dried fruit (cranberries, blueberries, or chopped cherries), sunflower seeds, cinnamon, and 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 16 bars.
You may store these energy bars in plastic wrap or a container for 2 weeks–but they probably won’t last that long! This recipe will make 16 bars.
See more Snacks Here, including my Chewy Granola Bars.
Chocolate Peanut Butter Bars
Equipment
Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup whole almonds
- 1/2 cup whole cashews
- 1/2 cup pecan halves
- 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 degrees. On a large baking sheet, spread out old-fashioned oats and toast in oven for 10 minutes. Please oats in large mixing bowl.
- Line an 8 x 8" baking pan with waxed paper.
- In a food processor, grind almonds, cashews, and pecans for about 10-15 seconds, leaving some large chunks. Add nuts to the bowl, along with chocolate chips, wheat germ, dried cranberries, sunflower seeds, cinnamon, and salt. Mix to combine.
- In a small saucepan over medium heat, combine 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 in freezer for 15 minutes. Remove and cut into 16 bars. Store individually in plastic wrap or container for 2 weeks--but they probably won't last that long! Makes 18 bars.
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