I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Peanut Butter Granola Bars (Sharon Danneman)

Updated 5/4/11. Makes ~40 thick granola bars

7.5 c rolled oats

¼ c wheat germ or wheat bran


1 c oil

1 c honey

4 c crispy rice cereal

1½ c corn syrup (try 1 c sugar + 3/8 c water instead)

1 c brown sugar

1½ c creamy peanut butter

Mix oats and oil together in a large bowl. Pour honey over the mixture and stir well. Dump onto a greased cookie sheet and spread flat. Bake at 300° for 30 min. Combine the granola with the crispy rice cereal in a very large bowl. Combine corn syrup and brown sugar in a saucepan. Cook over medium heat, stirring frequently, just until mixture comes to a boil. Remove from heat. Stir in peanut butter until blended. Pour over granola and crispy mixture. Stir. Press into two 9x13 pans. Let stand for 1 hour (just until cool). Cut into bars. Store granola bars in airtight container. Freeze if not eaten within a few days.

Try melting chocolate chips on top of bars for a treat.

*Do these same first steps to make granola as well. (See recipe for "granola" under "Breakfast.") Double the first 4 ingredients if making both granola and granola bars. Bake on two cookie sheets. Use one cookie sheet for granola; the other for granola bars.

To make pressing easier, cover granola bars with wax paper and press down with a potato masher.

After cutting cooled bars, I add all of them to one of the 9x13 pans and cover with the plastic lid.

These bars are hearty! Thick and full of energy. The kids love them!

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