I love sweet-and-salty granola bars, so I thought I’d try making my own using the dregs of my pretzel bag. Unlike my previous granola bar recipes, in which I used unsweetened dried coconut, I used sweetened coconut here to see if the bars would hold together better. They did! And though the bars were sweeter than I normally go for, they weren’t cloyingly sweet like store-bought ones. In fact, they were so delicious I might make them every week.
Because the pretzels are salted, you don’t need to add table salt to the recipe.
Yields 16 bars
Serves 16
Peanut Butter-Pretzel Granola Bars
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1½ cups rolled oats (old-fashioned or quick style)
- 1 cup pretzels, chopped
- 2/3 cups shredded sweetened coconut
- 1/3 cup sunflower seeds, unsalted
- 2/3 cup chopped peanuts, unsalted
- 1/3 cup mini chocolate chips
- 1/3 cup chopped prunes
- ¾ cup natural peanut butter (I used unsweetened, with salt)
- ¼ cup honey
- 3 Tablespoons butter (I used salted)
Instructions
- Mix all dry ingredients together in a bowl.
- Heat honey, peanut butter, and butter together on the stove on low heat, or in microwave until butter is melted and mixture warm. (Took two 30 second sessions in my microwave.) Stir until smooth.
- Pour syrup mixture into dry ingredients and mix well.
- Press into the bottom of a greased 9" x 12" baking dish.
- Score into bar shapes. (I do 16 bars per pan.)
- Bake about 15 minutes in a 350ºF oven.
- Let cool completely before removing bars from pan. Recut along the lines you scored before baking, then lift out.
7.8.1.2
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https://www.seasonofplenty.com/recipe-peanut-butter-pretzel-granola-bars/
Season of Plenty
Calories
300 cal
Fat
17 g
Carbs
30 g
Protein
7 g
