Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/2 cup (1-stick) unsalted butter, melted
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted, *see Cook's Note
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

Peanut Butter Oat Balls

Peanut Butter Oat Balls

Peanut Butter Oat Balls
(adapted from Shutterbean)
1/3 cup agave syrup
1/4 cup natural peanut butter
2 tablespoons butter or earth balance
1 cup crisp rice cereal
3/4 cup old fashioned rolled oats (not quick cooking)
1/4 cup roasted salted sunflower seeds
1/4 cup dried cranberries
1/4 cup chocolate chips

n a large saucepan, heat together the agave, peanut butter and butter until melted and smooth. Remove from heat and add in remaining ingredients, stirring well until coated. Use a teaspoon to drop mixture into candy or mini muffin cups. Place cups on a cookie sheet and refrigerate until set, about 30 minutes. Store refrigerated for 1 week.