Peanut Butter Pretzel Granola Bars with Chocolate Chips
Letter to my 30 year old self: Dear self,
Wow! Look at you blazing your way through the world. Too bad your 20 something year old self isn't quite sure what you're doing for your career, but you're doing it well I'm sure. I just wanted to tell you a few things...
1. You really need to stop watching Instant Nexflix 3.0. I realize it's a much better version than what I'm watching now, but it's most probably interfering with said career.
2. You don't need another cookbook, just sayin'
3. You're still insanely crazy about chocolate and peanut butter? Why don't you hop into the kitchen and whip up these granola bars. They are the perfect brain food for you since I'm sure you're career juggling, blogging, running, Netflix-watching, grocery store perusing, Facebook stalking, eating, and sleep basically all the time.
4. Stop waiting and make this now... Love, Me
Peanut Butter Pretzel Granola Bars with Chocolate Chips from How Sweet Eats
- 1 cup old-fashioned rolled oats
- 1 cup puffed rice cereal
- 1 cup crushed salted pretzels (I used pretzel thins from Trader Joes)
- 1/4 cup flaxseed meal
- 1/4 cup brown sugar
- 1/4 cup whole wheat flour
- 1/2 cup chopped dry roasted peanuts
- 2/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/3 cup + 1 tablespoon honey (or agave)
- 2/3 cup mini chocolate chips
1. Preheat oven to 350°F.
2. In a large bowl, combine oats, rice cereal, pretzels, flaxseed meal, brown sugar, whole wheat flour, and peanuts. Add peanut butter, stirring until combined until a "dough" forms, 3 to 5 minutes. Combine the melted butter and vanilla and then add it to the peanut butter mixture, stirring until mixed throughout. Add the honey and mix until "dough" is completely moistened. Fold in chocolate chips.
3. Line a 9 x 13 pan with aluminum foil and lightly spray with cooking spray. Press the mixture into the pan until even. Bake for 18-23 minutes (the first time I overcooked them with 25 minutes), or until golden brown on top. Remove from oven and let cool completely. Pull bars out with the aluminum foil edge and cut into desired size (may be slightly crumbly). Store in an airtight container for up to 1 week.