Granola bars are something I’ve toyed with making for a while now so when the #Chocotober event came along, I figured this would be the perfect time to give them a try!
The peanuts and peanut butter give a nice dose of protein while the oats are a good source of fiber so these bars are actually quite filling and make for a good energizing snack.
Because we are dark chocolate junkies, I used dark chocolate chips but please feel free to use semi sweet or milk chocolate if that is your preference. That would certainly make these sweeter as well.
The next time I make them… and I will… I want to use a semi-sweet chocolate because these are little too dry for me but Mr. O seems to really like them with the dark chocolate.
Like my fancy schmancy drizzling? No matter how much I practiced, I could get a single one to have a uniform, pretty pattern but at least they still tasted good. Again, you could use another type of chocolate for the drizzle but I had some white on hand and figured the contrast would look better for the pics.
You can also see my unsteady hand more clearly. 🙂
- 3 c old fashioned oats
- 1 1/4 c unsalted dry roasted peanuts
- 1 1/4 c sweetened coconut flakes
- 1 c honey
- 6 Tbsp (1/4 c + 2 Tbsp) peanut butter
- 1/4 c canola oil
- 1/2 c chocolate chips
- 1/2 c white chocolate chips
- Preheat oven to 325º. Spray 9×13 pan with cooking spray and set aside.
- Line large rimmed baking sheet with foil. Add oats, peanuts and coconut. Mix to combine. Bake 15 minutes, stirring once about halfway though, until golden brown. Remove from the oven and pour in a large bowl. Set aside.
- Meanwhile, in a small saucepan, combine the honey, peanut butter and oil. Cook over medium heat, stirring often, until it begins to boil. Simmer, stirring constantly, 1 min. Pour in the chocolate – but do not stir – and remove the pan from the heat. Let sit 1 min and stir to blend in the chocolate well.
- Pour over the oat mix and stir to combine well. Spoon into the prepared 9×13 pan. Spray one side of a large piece of foil with cooking spray (I reused the one from toasting the oats) and place coated-side down over the mix. Press firmly with a potholder into an even thickness.
- Remove the foil and bake 10 minutes.
- Let cool completely for at least an hour before cutting into 16 bars.
- Melt the white chocolate in a small sauce pan over the lowest heat setting possible, stirring constantly until almost no lumps remain, about 1 min. Remove from the heat and stir until smooth. Drizzle over the bars and let cool.
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