Crunchy Peanut Butter Breakfast Bars

Need a dairy free morn meal? Crunchy Peanut Butter Breakfast Bars could be an outstanding recipe to try. This recipe serves 12 and costs 40 cents per serving. One serving contains 270 calories, 7g of protein, and 17g of fat. 20 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up peanut butter, honey, crisp rice cereal, and a few other things to make it today. It is brought to you by Chelsea's Messy Apron. Overall, this recipe earns a not so tremendous spoonacular score of 28%. Try Crunchy Peanut Butter Breakfast Cookies, Crunchy Peanut Butter Bars, and Crunchy Peanut Butter Bars for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8 x 8 pan with tin foil with overhang on each side to make for easy removal of the bars. Set aside.In a medium sized bowl, combine the peanut butter and honey. Microwave the mixture for 20 seconds and then stir until smooth. Stir in the vanilla extract.Add in the salt if desired (If your peanut butter is salted, you may want to omit this).Using a blender or food processor blend up oats to make oat flour.Make sure to measure the oats AFTER grinding them. Stir in the rice krispie cereal and the oat flour.Allow the mixture to cool for a few minutes (or the chocolate chips will melt).Stir in the chocolate chips.Press the mixture evenly into the prepared pan. Make sure to press really hard and evenly or the bars may be crumbly.Refrigerate for at least 30 minutes.Remove from the fridge and pull up the foil to remove the granola bars.Slice into bars.In a dish or bowl (larger than the size of one granola bar), combine the peanut butter and coconut oil. Microwave for 20 seconds and stir until smooth.Dip the bars into the peanut butter and coconut mixture and then transfer on to a plate and back in the fridge to allow the peanut butter coating to harden.Store the bars in the fridge.

 

Step by step:

1. Line an 8 x 8 pan with tin foil with overhang on each side to make for easy removal of the bars. Set aside.In a medium sized bowl, combine the peanut butter and honey. Microwave the mixture for 20 seconds and then stir until smooth. Stir in the vanilla extract.

2. Add in the salt if desired (If your peanut butter is salted, you may want to omit this).Using a blender or food processor blend up oats to make oat flour.Make sure to measure the oats AFTER grinding them. Stir in the rice krispie cereal and the oat flour.Allow the mixture to cool for a few minutes (or the chocolate chips will melt).Stir in the chocolate chips.Press the mixture evenly into the prepared pan. Make sure to press really hard and evenly or the bars may be crumbly.Refrigerate for at least 30 minutes.

3. Remove from the fridge and pull up the foil to remove the granola bars.Slice into bars.In a dish or bowl (larger than the size of one granola bar), combine the peanut butter and coconut oil. Microwave for 20 seconds and stir until smooth.Dip the bars into the peanut butter and coconut mixture and then transfer on to a plate and back in the fridge to allow the peanut butter coating to harden.Store the bars in the fridge.

Nutrition Information:

covered percent of daily need