Archives for posts with tag: peanut butter

Granola Bars GGB 5

Yes, the title sounds way too good to be true but these bars are just as delicious as they sound! For YEARS I searched for a chewy granola bar recipe that I would love!  And I know, my cooking blog is called “GRANOLA GIRL BAKES” so I really should have had this recipe figured out years ago. ;) I am just a little really fond of Chewy Granola Bars but the only problem is almost all recipes call for corn-syrup and, whenever possible, I try to avoid  using/eating it. After many failed recipes and quite a bit of searching, I finally came up with the perfect combination of salty-sweet-chewiness that my entire family loves! AND to make the deal sweeter, these Chewy Granola Bars are NATURALLY GLUTEN FREE!! :) Okay, so I know there are a few crazy people out there that don’t like peanut butter ;). If you are one of these people, the peanut butter is completely optional! Put your own twist to the bars by adding cranberries, raisins, nuts, white chocolate chips, or whatever may come to mind and let me know how you like them! :)

Yields 1 9×13 (about 16 bars!)

  • 4 cups quick cooking oats (or pulse whole oats in a food processor a bit)
  • 2 C rice crispy cereal
  • 1/2 C shredded coconut
  • 1/2 C butter
  • 1/2 C honey
  • 1 C brown sugar
  • 1 tsp salt
  • 1 1/2 tsp vanilla
  • 1/2 C creamy peanut butter
  • 3/4 C chocolate chips(Use frozen chocolate chips to prevent excessive melting! ;)


  1. In a large mixing bowl, mix together the oats, cereal and coconut. Add peanut butter(optional) to the top and set aside!  Set a small saucepan over medium high heat and melt the butter.  Add the honey, brown sugar and salt.  Stir together then leave it alone as it comes to a boil.  Once the boil has reached all the way around the edges of the pan, begin timing(this is where your iphone will come in handy ;)!  Allow this mixture to boil for 2 minutes and 20 seconds.  During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
  2. Add the vanilla and then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan.  Mix the ingredients together until the oats are completely coated.  Add in chocolate chips(and any other mix-ins you would like) then press very firmly into parchment lined 9×13″ pan! Place them in the freezer for 20 minutes then cut to size.
  3. ENJOY!!

Granola Girl Bakes || Chew Granola Bars 12

Granola Girl Bakes || Chew Granola Bars 1

Granola Girl Bakes || Chew Granola Bars 9

Granola Girl Bakes || Chew Granola Bars 10Granola Bars GGB

And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.”
John 6:35


Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Yes, it is true! These are outrageously delicious and 100% naturally gluten-free! I was almost afraid to put “gluten-free” in the title because I may scare some of you off. :) Believe me, I usually can’t stand{and that’s putting it mildly} flour substitutes but I can’t even taste a difference in these cookies!! The recipe originally called for white flour and white & brown sugar but a few weeks back I got the whim to try something new. So, I substituted the white flour and used ground oats{oat flour} and instead of the white & brown sugar I used pure maple syrup! To be honest, I thought the batch was going to be a huge disaster… but they were a hit and I have made several batches since!! Aaannnd they are best for breakfast. ;)

The secret to oat flour is letting the batter/dough set for a good hour or so before baking in order to absorb and stiffen a bit! Also, this recipe is just as good without the chocolate chips! So, if you’re not in the mood for chocolate, leave them out for a delicious peanut butter cookie! :)

Chocolate Chip Peanut Butter Cookies :: Granola Girl Bakes
Yield: 2 dozen cookies


  • 1/2 cup butter {softened}
  • 1 1/2 cups all-natural peanut butter{crunchy or creamy}
  • 1 cup pure maple syrup
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups oat flour{or 2 1/2 cups old-fashioned oats ground}
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz chocolate chips


  1. Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
  2. Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
  3. Let dough set covered for 1 hour or refrigerate overnight.
  4. Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
  5. Enjoy!! :)

Chocolate Chip Peanut Butter Cookies 4:: Granola Girl Bakes

Chocolate Chip Peanut Butter Cookies 2: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 6:: Granola Girl Bakes
  Chocolate Chip Peanut Butter Cookies 7:: Granola Girl Bakes  Chocolate Chip Peanut Butter Cookies 14: Granola Girl Bakes Chocolate Chip Peanut Butter Cookies 15:: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

It is Sunday again, which means I get to make dessert!! (: I had seen Peanut Butter Brownie Cupcakes when browsing pinterest and knew I had to give them a try. The only problem is the recipe called for brownie mix and corn syrup.  So, I decided to take the concept and create my own recipe!
Extremely rich and super chocolatey, definitely a fun and very sweet Sunday dessert!

Yields: 16 cupcakes


Brownie Batter:

  • 3/4 cup butter
  • 1-1/2 cups white sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 tsp instant coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 16 miniature peanut butter cups


  • 1/2 c creamy unsweetened All-natural Peanut Butter(or you can use regular creamy peanut butter)
  • 1/4 c butter, softened
  • 2 c powdered sugar, sifted
  • 3 tbsp milk
  • 1/2 tsp pure vanilla
  • 1/8 tsp salt


  • 1/2 cup heavy cream
  • 2 tbsp butter(softened)
  • 1 cup simi-sweet chocolate chips
  • 1/2 tsp instant coffee
  • 1/2 tsp vanilla


  • 12-14 miniature peanut butter cups
  1. Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
  2. Prepare brownie batter: Melt butter in sauce. Add remaining brownie ingredients with exception to the peanut butter cups.  Fill each muffin cup up about 1/2 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
    -Bake 15-20 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  3. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Pipe about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
  4. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream and butter until it just comes to a boil.  Place chocolate, espresso, and vanilla in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined.  Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. drizzle the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit(you may not want use all the ganache as I only used about 1/2 of the recipe).
  5. Top each cupcake with a peanut butter cup.
  6. Enjoy!!