PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE
This spread Chocolate path combine cookie direction is created with wholesome ingredients to form home-brewed cold cereal bars you're feeling sensible concerning ingestion.
Today’s direction is therefore delicious that it’s nearly like ingestion afters, however it’s packed jam-packed with wholesome ingredients like round the bend, oats, flax, edible fruit, and even a bit little bit of dark chocolate.
The ingredients in these cold cereal bars mirror many of the goodies you'd notice in an exceedingly path combine, however they’re packed into the convenience of a bar. excellent for those busy on-the-go days, when college snacks, or to pack on for hiking fuel.
Kids and adults alike can love munching on these chewy spread cold cereal bars, with the salty-sweet dance band of crisp round the bend and tender dried cranberries and raisins. Salty-sweet particularly these cold cereal bars with the tiny specks of mini chocolate chips – perfection!
INGREDIENTS :
- 1 1/2 cup oats, dry
- 1/3 cup flaxseed, ground
- 1/2 cup mini chips chocolate chips, semisweet
- 2/3 cup almonds, whole
- 6 ounce cashews
- 1/3 cup cranberries, dried
- 1/3 cup raisins, seedless
- 1 cup peanut butter, all-natural
- 1/2 cup honey
- 1/2 teaspoon sea salt
INSTRUCTIONS :
- Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides to pull the bars out of the pan. For thinner granola bars, use a 13×9-inch baking dish.
- Roughly chop the almonds and cashews, or pulse the nuts gently in a food processor or blender until medium-small pieces. Place the chopped nuts in a large bowl with the old fashioned oats, ground flax, mini chocolate chips, dried cranberries, and raisins. Mix together.
- In a separate microwave safe bowl, melt the peanut butter. Stir in the honey and sea salt. Allow the mixture to cool slightly (so the chocolate chips won’t melt). Pour the peanut butter mixture in the bowl with the dry ingredients. Fold ingredients together with a spatula until everything is coated.
- Press mixture into the parchment lined baking dish, packing it tightly. Cover and refrigerate for at least 1 hour. Pull the granola slab out of the pan with the edges of the parchment paper. Cut into a minimum of 12 bars. These granola bars are best stored in an airtight container in the refrigerator up to 2 weeks. Optionally store in an airtight container at room temperature up to 10 days.
