Full Belly Sisters: Chewy Chocolate Peanut Butter Granola Bar Treats

Monday, October 17, 2016

Chewy Chocolate Peanut Butter Granola Bar Treats

My Chewy Chocolate Peanut Butter Granola Bar Treats are simple to make, delicious, and gluten-free. Make this #Choctoberfest treat for breakfast, dessert, or a holiday cookie platter!

Thank you to Barlean’s for providing the product used in this recipe. All opinions are my own.

Woo-hoo, it's #Choctoberfest! This virtual event features bloggers from around the world, posting their favorite chocolate recipes—like these Chewy Chocolate Peanut Butter Granola Bar Treats—and you’ll get a chance to win some awesome prizes. Head over and enter now!

This delicious event has some amazing sponsors, including Barlean's, which sent me a container of Organic Butter-Flavored Coconut Oil. I love using coconut oil for everything from stir-fries to baking, so I was psyched! My first instinct for this butter-flavored version was to use it for popcorn; I knew it would also be great in my super easy Chewy Chocolate Peanut Butter Granola Bar Treats.

These sweet treats are essentially a granola bar: they've got fiber, protein, calcium, and healthy fats. And they're naturally gluten-free, made with oats and rice cereal (make sure to look for specially-marked gluten-free oats if it's a concern). In my house we look at these Chewy Chocolate Peanut Butter Granola Bar Treats as more of a dessert—a cookie that just happens to pack some good nutrition into it.

Whether you have these for breakfast, for dessert, or for a holiday cookie exchange, you'll surely enjoy this chewy, chocolatey treat!

yield: 16 squares

  • 1 3/4 cup old-fashioned oats
  • 1 3/4 cup crispy rice cereal
  • 3/4 cup chocolate chips*
  • pinch or two of coarse salt
  • 2 Tablespoons coconut oil
  • 1/3 cup creamy peanut butter
  • 1 cup sweetened condensed milk 
  • melted chocolate for drizzle garnish (optional)*
*Semi-sweet, milk, or dark chocolate—or any combination—all work well.

Heat the oven to 325 degrees with a rack in the middle of the oven. Line an 8 x 8 baking pan with parchment paper, leaving extra parchment hanging over the sides.

In a medium bowl, mix together the oats and crispy rice cereal. Top with the chocolate chips and the salt.


In a small saucepan or microwave-safe bowl, add the coconut oil, peanut butter, and sweetened condensed milk. Heat until the ingredients are warm, liquidy, and easily mix together. (I find about 45 seconds works well in my microwave.) Pour the warm mixture over the dry ingredients, letting the heat melt the chocolate chips. Use a spatula to get every last drop of the liquid mixture. Stir the wet mixture into the dry, until the ingredients are fully coated and sticky.

Pour into the prepared pan.
Use wax paper or oiled hands to press the mixture evenly and firmly into the pan.

Bake for 20-25 minutes; 23 minutes seems to be the magic number for me. As soon as you remove the pan from the oven, press it down again using the bottom of an oiled measuring cup or spatula.

Let them cool completely in the pan. Once they're cooled, lift them by pulling up the edges of the overhanging parchment paper. Cut them into 16 squares (or 32 triangles), using a sharp knife or pizza cutter.

If desired, use melted chocolate to drizzle or dip the treats. It really pretties them up—perfect for a holiday cookie exchange!  

Store the Chewy Chocolate Peanut Butter Granola Bar Treats at room temperature in an airtight container; use wax paper between the layers.

Check out some more of my #Choctoberfest recipes, from this year and last:

Cannoli Crostini with Chocolate, Pistachios & Honey


Chocolate Peanut Butter Protein Truffles

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