Line an 8-inch square pan with parchment or wax paper. (The
mixture will not fully cover the bottom of a 9-inch square pan. In a
pinch, use a 9-inch round pan. If doubling the recipe, use a 9×13-
inch pan.)
Warm the peanut butter and honey in the microwave just long
enough to easily stir them together into a smooth mixture, about
20 seconds or so when the ingredients start at room temperature.
Add the vanilla, and then stir in the oats, mini chips, sunflower
seeds, and optional coconut, making sure to completely incorporate
all of the ingredients.
Press the mixture firmly and evenly into the prepared pan. (I like to
use the flat bottom of a measuring cup to really press down on the
mixture. To avoid sticking, lightly grease the cup or press over a
piece of parchment or wax paper.) This will ensure even bars that
hold together well. If using, lightly sprinkle additional chips on top
of the bars, gently pressing down on them so they adhere.
Refrigerate for 30-60 minutes to set before cutting into squares.
For easy cutting, use the paper liner to lift the bars out of the pan
and rock a long, sharp knife in a straight line across the bars.
Stored in an airtight container in the refrigerator, the bars will keep
for at least 2 weeks. When using honey instead of brown rice syrup,
the bars will be slightly softer when stored at room temperature.
Originally Submitted
5/9/2016
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You can add this No-Bake Chewy Peanut Butter Granola Bars recipe to your own private DesktopCookbook.