I have been on the lookout for a good granola bar recipe* and I think I have finally found it. While I was searching for a gooey, glistening more crunchy bar — this one is totally different, and amazingly good.
So, what makes this one so good is that it is loaded with peanut butter and chocolate chips. Despite the dry ingredients, a little egg white moistens this up just enough to keep it from crumbling. The great part about this recipe is that you can change it depending on your favorite ingredients, use your favorite nuts or add-ins. Sky’s the limit!
- 2 egg whites
- ½ cup peanut butter
- ⅓ cup brown sugar (or sucanat)
- ¼ cup honey
- 1 stick unsalted butter, melted
- 2 cups old fashioned oats
- ¼ cup ground flax seed (optional)
- 2 tablespoons wheat germ (optional)
- ¼ cup slivered or sliced almonds
- ¼ cup pecans, chopped
- ⅓ cup mini chocolate chips
- Preheat the oven to 350 degrees.
- In a 7x10¾-inch or 8×8-inch nonstick baking pan place a piece of parchment paper in the pan, letting the extra paper hang over the sides. Spray the parchment paper lightly with cooking spray.
- In a bowl, beat the egg whites until frothy. Stir in the peanut butter, brown sugar, and honey. Add the butter, oats, flax seed, wheat germ, pecans and almonds. Stir to combine, then fold in the chocolate chips.
- Spread mixture into the baking pan, pressing into an even layer. Bake 15 minutes, until the edges begin to brown. Let cool for at least 1 hour. Cut into 1½-inch squares.
*Recipe adapted from The Food Network
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Is the stick of butter equivalent to 1/2C or 1C of butter?
1/2 C (8T) seems to work really well…These are delicious! Using blended brown sugar makes them suitable for a diabetic, too.