PEANUT BUTTER GRANOLA BARS
Provided by Giada De Laurentiis
Time 1h30m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
- Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
NUT BUTTER GRANOLA BARS
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Provided by Sarah Jampel
Categories Bon Appétit snack Granola Nut Peanut Butter Almond Walnut Pecan Pistachio Hazelnut Seed Dried Fruit Honey Kid-Friendly Vegetarian Soy Free Dairy Free Wheat/Gluten-Free Healthy Back to School
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10-12 minutes. Transfer to a food processor and let sit until cool enough to handle.
- Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
- Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
- Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don't stir it in; set aside.
- Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
- Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
- Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
- Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan-it helps to use the bottom of a heavy glass or metal measuring cup.)
- Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef's knife, cut along marks to separate bars.
- Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.
PEANUT BUTTER GRANOLA BARS
These make a wonderful healthy treat! Use chopped nuts in place of or with the dried fruit if you like.
Provided by missrochester
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
- Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
- Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 18 g, Fat 3.9 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 15.7 mg, Sugar 10.9 g
PEANUT BUTTER GRANOLA MINI BARS
Kids will flip over this deliciously oaty, sweet snack! I mean, what's not to love about a batch of peanut butter-honey-oatmeal bars? And at fewer than 100 calories, you can afford to have seconds. -Vivian Levine, Summerfield, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.), Press into a greased 13x9-in. baking pan. Bake until mixture is set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 78mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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- Preheat oven to 350°. Spread nuts and pumpkin seeds in a 13x9" baking pan and roast until darkened in color and toasty smelling, 10–12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle.
- Reduce oven temperature to 300°. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
- Add 1 cup oats to nut mixture in food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.
- Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.
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