Nut Butter Granola Bars

Nut Butter Granola Bars

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

NUT BUTTER GRANOLA BARS

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These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

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      Chocolate Crunch Peanut Butter Cookies

      Chocolate Crunch Peanut Butter Cookies

      What do you get when peanut butter cookie dough gets tangled up with chocolate covered peanuts?  One darn good cookie that’s crisp, buttery and loaded with little chunks of chocolate peanuts.  These lovely Chocolate Crunch Peanut Butter Cookies have nice peanut flavour and just a bit of chew at the centre.  They’re wonderful with a glass of milk or cup of coffee, which makes them a cookie that the whole family will love.  

      Recipe source for Chocolate Crunch Peanut Butter Cookies:  Adapted slightly from Company’s Coming Peanut Butter Cookies

      Chocolate Crunch Peanut Butter Cookies
      Print Recipe
        Servings Prep Time
        3 dozen 30 minutes
        Cook Time
        10-11 minutes
        Servings Prep Time
        3 dozen 30 minutes
        Cook Time
        10-11 minutes
        Chocolate Crunch Peanut Butter Cookies
        Print Recipe
          Servings Prep Time
          3 dozen 30 minutes
          Cook Time
          10-11 minutes
          Servings Prep Time
          3 dozen 30 minutes
          Cook Time
          10-11 minutes
          Ingredients
          Servings: dozen
          Instructions
          1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
          2. In a small bowl whisk together flour, baking soda and salt.
          3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
          4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
          5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
          6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
          Recipe Notes

          I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

          Recipe yields 3 dozen 2 3/4" cookies.

          Peanut Butter Tarts

          Peanut Butter Tarts

          Who loves peanut butter? I know I do, and I eat it regularly, either on a bagel, banana, in granola, and yes….straight off the spoon.  But let’s add a little chocolate ganache and watch that love intensify!! I won’t lie, I would definitely struggle with a peanut allergy. So if you’re a lover of peanut butter like me, you’ll really enjoy these easy, make ahead Peanut Butter Tarts layered AND drizzled with chocolate ganache.

          The crust is buttery and crunchy with peanuts. Top it with a layer of chocolate ganache and you’re off to a good start. The filling is a silky smooth combination of peanut butter, cream cheese and whipped cream. You’ll definitely be inclined to lick the spatula, in fact, I bet you can’t resist it! Peanut Butter Tarts are not only easy, but make a lovely presentation and can be made ahead. With better weather lurking, it’s time to start thinking of cool, creamy desserts. Enjoy!

          Recipe Source:  Compelled To Cook

           

          Peanut Butter Tarts
          Print Recipe
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Peanut Butter Tarts
            Print Recipe
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Ingredients
              Tart Shells
              Ganache
              Filling
              Servings: people
              Instructions
              Tart Shells
              1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
              Ganache
              1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
              Filling
              1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
              2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
              Recipe Notes

              You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.