Warning: these may be the most addictive granola bars ever! Whole grain oats, roasted peanuts, cashews, and chocolate chips held together with a rich peanut butter sauce – did someone say delish?!
We are bona fide peanut butter junkies in our house. We love just about anything made with the stuff. And, like many people, we can’t resist a good peanut butter-chocolate chip combo. So, peanut butter chocolate chip granola bars were bound to find their way into our kitchen.
After experimenting with basic granola bars, we decided to branch out and start trying some new flavors. A peanut butter version was next on the list and it does not disappoint.
In fact, these are so addictive that I find myself nibbling on them throughout the day. A bite here, a bite there. In the morning, after lunch, after dinner. Honestly, I’m going to have to lock them up.
They’re that magical combination of sweet and salty with a little savoriness from the peanut butter. And there’s a richness that takes them over the top. Just so good.
And they’re easy – yay! Toast the oats for about 10 minutes (along with some optional cashews). Add them to a bowl and throw in a half cup of chopped peanuts.
Then melt some butter, honey, and brown sugar. Stir in some peanut butter, vanilla, and salt and pour it over the oats and nuts. Mix it all together and press it into a square pan. Let it cool a bit, then press in a half cup of mini chocolate chips.
Put the pan in the refrigerator for 4-6 hours (or overnight). Cut them into bars and indulge!
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Peanut Butter Chocolate Chip Granola Bars
Ingredients
- 2½ cups whole rolled oats not quick cooking oats
- ½ cup salted roasted peanuts, coarsely chopped
- ¼ cup raw cashews, coarsely chopped, or pepitas optional
- ¼ cup unsalted butter
- ¼ cup brown sugar
- ¼ cup honey see Note
- 1 tsp. pure vanilla extract
- ¼ tsp. salt, sea salt or Kosher salt
- ¼ cup mini chocolate chips
Instructions
- Preheat your oven to 350℉.
- Lightly spray an 8×8- or 9×9-inch square pan with cooking spray, then line it with parchment paper. Be sure the parchment paper hangs over the sides of the pan. You'll use the excess as "handles" to lift the granola bars out of the pan later. Set aside.
- Add the oats and cashews (if using) to a rimmed baking sheet and place in your preheated oven. Toast for five minutes, then give everything a good stir and return it to the oven. Toast for another five minutes.
- Remove the oat mixture from the oven, transfer it to a large bowl and add the peanuts. Set aside.
- In a medium sauce pan, melt the butter over medium low heat. Then add the brown sugar and honey. Continue cooking, stirring frequently, until the sugar has melted and the mixture begins to bubble lightly.
- Once the sugar has melted and the honey mixture is smooth, turn off the heat and add the peanut butter. Stir until smooth, then add the vanilla and salt. Continue stirring till everything is well incorporated.
- Pour the peanut butter-honey mixture over the oats and nuts in the bowl and stir till everything is well coated. (A silicone spatula works great for this step.) You don't want to leave any dry bits, as those won't bind together in the finished bars.
- Transfer the granola to the prepared baking pan, pressing it down into a firm, even layer. A solid, flat spatula (the kind that doesn't have slots) or a flat-bottomed cup coated with cooking spray work well for pressing. We like to press it extra firm to ensure the bars hold together.
- Let the mixture cool for 6-10 minutes, then scatter the chocolate chips over the top. Press them in with same spatula or flat-bottomed cup coated with cooking spray.
- Place the pan in the refrigerator for 4-6 hours or overnight.
- Once thoroughly chilled, remove the pan from the refrigerator. Lift the entire block of bars out of the pan using the parchment "handles" and place it on a cutting board.
- Cut into 16 squares, or any other shape you prefer. Store in an airtight container in a dark, cool pantry for 1-2 weeks, or in the refrigerator for 2-3 weeks.
Notes
- It’s essential to use honey when making granola bars, as it has the right level of stickiness needed to bind the ingredients together. Maple syrup is not a good option, as it’s just not sticky enough. If you are looking for a vegan substitute for honey, we recommend trying brown rice syrup.