One of my favorite things about road tripping is indulging in some sweet treats for the ride. We love to do pitstops at the gas station and stock up on Junior Mints & Swedish Fish.
That was all well and good when it was just Handyman Tim and myself but now with the two growing girls in the back I feel way more than guilty eating all that junk food.
So instead I compromise. I’ll make some treats at home so I can control the amount of sugar but they still better be tasty enough that I’m not missing those darn Swedish Fish.
This recipe for granola bars is AhMazIng. They remind me so much of my beloved Peanut Butter Cups. They are dense and chewy and very rich. You might want to consider packing little pints of milk into that car cooler.
Our girls adore these bars so much I can even use them as tempting breakfasts in the hotel room alongside a serving of fruit. They are a decadent way to start the day and all those oats and that protein makes for a very filling kickstart to our adventures!
Thanks so much to my friend Renee for sharing this wonderful recipe with me. If this is a hint at what her family gets on road trips I call shotgun!
Peanut Butter Chocolate Chip Granola Bars
Recipe given to me by my friend Renee, inspired by Picky Palate
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp butter, room temperature
1/2 cup loosely packed brown sugar
1 large egg
1/4 cup honey
1/4 cup creamy peanut butter
1/2 tsp vanilla extract
2 cup quick oats
1/2 cup chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350. Line an 8×8 baking pan with parchment paper; spray paper cooking spray.
In a medium bowl, whisk together oat flour, baking powder, baking soda, salt and cinnamon.
In mixer bowl, cream together butter and sugar on medium speed. Add egg, followed by honey, peanut butter, and vanilla.
Working by hand, stir in the oat flour mixture and the oats until just combined. Stir in chocolate chips, peanut butter chips and peanuts.
Spoon into prepared pan, flattening with back of spoon or hands.
Bake for about 23-25 minutes or until light brown at edges. They may seem soft and underbaked, but theyʼll set up as they cool. Cool completely on a wire rack, then refrigerate several hours or overnight before cutting. This will help them hold together better and be less crumbly.
This recipe was developed as part of the Melissa & Doug “On the Go” campaign. Be sure to tune back in tomorrow for fantastic eating on the go suggestions for your family road trips!