Nutty Delight Peanut Butter Chocolate (Print Version)
# Ingredients:
→ Base
01 -
200 g rolled oats
→ Binding Mixture
02 -
250 g crunchy peanut butter
03 -
120 ml honey or maple syrup
04 -
1 teaspoon vanilla extract
05 -
0.5 teaspoon salt
→ Mix-Ins
06 -
85 g dark or semi-sweet chocolate chunks
07 -
60 g chopped nuts (almonds or walnuts)
08 -
35 g dried fruit, such as cranberries or raisins (optional)
09 -
40 g mini chocolate chips (optional, for extra chocolate flavour)
# Instructions:
01 -
Preheat oven to 175°C. Line a 20 x 20 cm baking dish with parchment paper, leaving overhang on the sides.
02 -
In a medium saucepan over low heat, stir together the crunchy peanut butter, honey or maple syrup, vanilla extract, and salt until fully blended and smooth, about 2-3 minutes. Remove from heat.
03 -
In a large mixing bowl, combine rolled oats, chocolate chunks, chopped nuts, and dried fruit if using. Stir to distribute evenly.
04 -
Pour the warm peanut butter mixture over the oat mixture. With a spatula, mix until all dry ingredients are fully coated. Gently fold in mini chocolate chips if using, preserving their shape.
05 -
Transfer mixture to the prepared baking dish. Spread evenly and press down firmly with a spatula or clean hands, ensuring compactness for structural stability.
06 -
Transfer baking dish to the oven and bake for 15–20 minutes, or until the edges are lightly golden. Monitor closely to prevent over-baking.
07 -
Remove from oven and place on a wire rack to cool completely. Once cooled, use parchment paper to lift out the slab, then cut into uniform bars or squares.
08 -
Place granola bars in an airtight container. Store at room temperature for up to one week or refrigerate for extended freshness.
# Notes:
01 -
Firmly pressing the mixture into the baking dish before baking is critical to ensure the bars hold together.
02 -
Substituting maple syrup for honey makes these suitable for a vegan diet if using dairy-free chocolate.