Peanut-butter chocolate-chip granola bars and clusters
Adapted from FOOD-025 with its measured formula preserved. Cooling cues, yield and storage were added; the recipe is not newly kitchen-tested.
- YIELD
- 16 bars or about 6 cups clusters
- PREP / WAIT
- 20 minutes; 1–2 hours chilling
- COOK
- 1 minute simmer; optional 8–10 minutes toasting
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup Rice Krispies cereal
- 1 cup Cocoa Pebbles cereal
- 1/2 cup honey
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 4 tbsp butter
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup peanut-butter baking chips
Method
- Line an 8 x 8-inch pan with parchment. If desired, toast only the oats at 325°F for 8–10 minutes; cool completely before combining them with both cereals.
- In a saucepan combine honey, brown sugar, peanut butter, butter and salt. Heat gently while stirring, bring to a gentle boil and cook for 60 seconds.
- Take off the heat, stir in vanilla and pour over the oat-cereal mixture. Fold until evenly coated.
- Let cool 5–8 minutes, then check the mixture: it should be barely warm before adding chips. Cool longer if necessary. Fold in most of both kinds of chips.
- Press very firmly into the lined pan, using a second piece of parchment to keep hands clean. Press the reserved chips onto the top.
- Chill 1–2 hours until firm. Lift out and cut 16 bars, or break the slab into bite-size clusters.
Notes & storage
- No coconut oil is used. Chips are added after cooling; clock time alone does not establish a cool enough mixture.
- Store airtight in the refrigerator up to 1 week, or freeze separated by parchment for up to 2 months.