No Bake Peanut Butter Granola Cups Recipes
NO BAKE GRANOLA BARS
Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.
Provided by Jessica Clara Noelle Grant
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
- Refrigerate mixture at least 1 hour.
- Cut into 12 bars and wrap each individually in plastic wrap for storage.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 46.3 g, Fat 21.7 g, Fiber 6.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 108.8 mg, Sugar 28.2 g
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- In a large mixing bowl, add your granola of choice and set aside. In a small saucepan or in the microwave, melt your peanut butter and maple syrup together, until combined. Pour over the granola and mix until fully incorporated.
- Distribute the mixture amongst the 12 muffin cups and refrigerate for at least an hour, to firm up.
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- First, line a cookie sheet with Parchment paper, and measure the Oats out onto the parchment paper. Add the brown sugar, and toss with your hands to combine Oats and brown sugar. Smooth the Oats out to a single layer on the Parchment paper, and drizzle the honey over the top. Toss again to combine the honey with the Oats, using a large spoon.
- When the Granola is cool to the touch, transfer to a large bowl. Add the /14 cup of Peanut butter, 1/4 cup of honey, and 1/3 cup of Maple Syrup to make the mixture for the Oat cups. Blend all the ingredients until well mixed.
- Grease (I used butter) a 12 count muffin tin, on the bottom and up the sides of each muffin space. Place the Oat mixture in each muffin space, evenly, until the muffin tin is full.
- When the peanut butter oat cups have been in the freezer for about 45 minutes; it's time to make the Chocolate Topping. In a microwave safe bowl, add the 3 squares of Chocolate Almond Bark (See note below) and the heavy cream to the bowl, and microwave at 10 second intervals until the chocolate starts to melt. Stir the cream into the chocolate, and continue to stir until all the cream and chocolate are combined. If the chocolate is not completely melted, place it back in the microwave with a few drops of cream for 10 seconds, remove and stir until the chocolate is melted and blended with cream. The chocolate should look thin and shiny. Remove the muffin tin from the freezer, and pour the chocolate topping on each peanut butter cup, filling, but not over filling the cups, until all cups have been topped with chocolate. Place the muffin tin back in the freezer for 2 hours to completely set the chocolate and peanut butter. Serve and Enjoy!
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