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EatMore Bars

Chocolate, Oats, and Peanuts, Oh My. Healthy-adjacent.
Prep Time10 minutes
Cook Time10 minutes
Chilling1 hour

Equipment

  • 13"-x-9" baking dish or baking sheet
  • Parchment paper cut to size of dish/sheet

Ingredients

  • 250 grams dry roasted peanuts (2 cups)
  • 120 grams rolled oats (1¼ cups)
  • 130 grams peanut butter (smooth or crunchy) (½ cup)
  • 320 grams corn syrup (1 cup)
  • 285 grams mini chocolate chips (10oz bag, 1¾ cups)

Instructions

  • Cut a piece of parchment to fit baking sheet. If using a 13x9 pan, make a sling out of the parchment in the pan and oil the ends of the pan.
  • After weighing out the peanuts (290 grams), crush the peanuts with a rolling pin. You don't want them whole, but you don't want them a powder like you'd get with a food processor either. I use the smallest guide on my rolling pin.
  • Add peanuts to a bowl.
  • Add oats (120 grams) to bowl
  • In a small saucepan, add the peanut butter (130 grams) and corn syrup (320 grams). Bring to a boil.
  • Once boiled, remove from heat (or turn to low) and add the chocolate chips. Stir until smooth.
  • Add the chocolate/peanut-butter/corn-syrup mixture to the oats and crushed peanuts and stir to combine completely. (see note)
  • Spread in the prepared pan/sheet and refrigerate for at least an hour.
  • Remove, let stand for a few minutes, then cut into bars or squares.

Notes

  • The rolling pin method for crushing peanuts is imperfect but works better, in my mind, than a food processor.
  • We've tried this with Agave syrup instead of corn syrup.  Don't do that.  Wasn't nice.  Too soft, weird flavor, too sweet.
  • Mixing this is hard.  It may be a good idea to use a metal bowl and do the final mix of the chocolate into the oats/peanuts in a double boiler.  Haven't tried that.