Glad to know I’m not the only one who thinks peanut butter and baked beans are a delicious combination. But I forgot to mention the best part! If you leave a comment on the recipe page on Peanut Butter & Co.’s All Star Recipe Blog you’ll be entered to win a jar of their deliciously sweet Smooth Operator peanut butter.
And speaking of peanut butter…
As soon as I made chocolate almond granola bars I knew I wanted to make a version using peanut butter. What goes better together than peanut butter and chocolate? But when I finally got around to making it, I thought of improvising and using white chocolate; if anything beats peanut butter and chocolate, it’s peanut butter and white chocolate.
White chocolate’s one of those things I don’t like so much on its own but goes great with just about anything. It adds a rich, buttery flavor to these granola bars that make them taste like they’re so homemade you grew the oats yourself.
Want to take these to the next level? Try using PB&Co.’s white chocolate peanut butter.
White Chocolate Peanut Butter Granola Bars
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients(Makes 8 bars):
- 1/2 cup white chocolate chips
- 1/2 cup no-stir peanut butter
- 3 Tablespoons honey
- 1 cup oats*
- 1 1/2 cups rice crisps cereal*
- 1/2 cup roasted peanuts
- 1/2 cup raisins
- 1/4 teaspoon salt
*To make these granola bars gluten-free, make sure these two ingredients are certified gluten-free.
- In a microwave or over a double boiler, melt the white chocolate.
- Stir in the peanut butter and honey until smooth.
- Add in the oats, cereal, peanuts, raisins, and salt and mix until everything is completely covered.
- Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
- Refrigerate the bars until they’ve hardened—about 20-30 minutes.
- With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
- Store in the refrigerator for up to 2 weeks.
These were a little more crumbly than the other granola bars I made for whatever reason. Make sure when you cut into them they’re extra cold and you use a sharp knife.