Peanut Butter Chocolate Chip Granola Bars

Chocolate Chip Peanut Butter Chewy Granola Bars

dry ingredients:

2 cups rolled oats (I used old fashioned and quick)

1 cup all-purpose flour

1/4 c. brown sugar

1/2 teaspoon salt

3/4 c. chocolate chips

wet ingredients:

1/2 c. honey (I am going to use a little less than this next time I make them)

1 egg

1 Tbs oil

2 t. vanilla extract (I use 1 real and 1 imitation)

1/4 c. peanut butter

1) Combine oats, flour, brown sugar, salt, and chocolate chips in a bowl. Stir to remove any chunks

2) Combine egg, oil, honey, and vanilla in a bowl and mix together

3) Mix wet and dry ingredients together, then add peanut butter

4) Place into a greased 9 x 13 baking dish and used a greased spatula to spread out, making an even layer

5) Bake in a preheated oven at 350F for 15-18 minutes (until the edges start to look brown)

Once cool, you can cut them up and put them in a storage container (but you really should try them warm too - delicious!) I cut them into three parts then into long bars like the quaker bars. These granola bars will keep out on the counter for a few days, or wrap them up and put them in the freezer then take out what you want/need. It will keep you from eating them all too!

I also substituted 1/8 cup wheat germ for part of the flour. A little extra added goodness. Got this from somewhere.. can't remember now, I'll look and then come back and link it. Try it. YUM!

this recipe came from Tasty Kitchen. I marinated the chicken all day- it was definitely dark. The soy sauce is strong in it as is the peanut butter. I'd do a little less. I also doubled the sauce recipe and it was plenty thick. I served cilantro over top, with rice, broccoli and corn. I loved it!

Shane- didn't like the smell (ha!) but said it tasted very good. :)

I used regular jif peanut butter, skipped the sesame seeds (ours were OLD- yuck) and added cilantro at the end.

Thai Honey Peanut Chicken

Added by spygirl on January 12, 2010 in Main Courses, Poultry

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

2

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

3

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.