Featured Recipes

February 13, 2009, 4:13 pm

Peanut Butter bars

It's mid-day and you're feeling peckish. Stuck at work, you head for the vending machine. Well, have we got a treat for you. Instead of the usual "feel bad snack", go for one of these peanut butter bars that will give you your needed mid-day boost.

Like a lot of recipes we’ve posted lately, you can really play around with the ingredients in this bar. We used molasses, raisins and sunflower seeds, but you could totally use honey, dried cranberries or dried sour cherries, and pumpkin seeds instead. Make the bars one way and then change things up the next time.

Ingredients

• Brown sugar, packed 1/2 cup (104 grams)
• Peanut butter (without added sugar), 1/4 cup (60 grams)
• Soy milk 1/4 cup (38 grams) or regular milk
• Molasses 1/4 cup (76 grams) or honey
• Canola oil 2TB (18 grams)
• Vanilla 1 tsp (5 mL)
• Whole wheat flour 3/4 cup (90 grams)
• Oats 3/4 cup (68 grams)
• Baking soda 1/2 tsp (2.5 mL)
• Salt, a pinch
• Raisins 1/2 cup (60 grams) or another dried fruit
• Chocolate chips 1/2 cup (78 grams)
• Almonds, sliced 1/4 cup (22 grams)
• Sunflower seeds (no salt) 1/4 cup (36 grams) or pumpkin seeds
• Flax seeds, ground 2TB (20 grams)

Preparation

Preheat oven to 350˙ F.

In a large bowl, stir together brown sugar, peanut butter, soy milk, molasses, oil and vanilla.

In a small bowl, stir together flour, oats, baking soda and salt.

Add the oat mixture to the peanut butter mixture along with the raisins, chocolate chips, almonds, sunflower seeds and ground flax seed; stir until well blended.

Spread batter into a 9”x13” pan that has been sprayed with non-stick spray. The mixture will be sticky, you might get better results using your hands, dampening them first with water.

Bake 20-25 minutes, until golden brown. Cool in the pan on a wire rack.

Makes 18 bars.

The bars were good, we made them a second time and swapped out a few ingredients and liked them even more. My fav was with sour cherries instead of raisins and honey in place of the molasses.

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