Peanut Butter Granola Bars

Name: Peanut Butter Granola Bars
Yield: 1 serving
Ingredients: 4 cups (395g) rolled oats; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup (80g) chocolate chips; 1/2 cup (45g) unsweetened shredded coconut; 1/2 cup (80g) dried sour cherries; 8 tablespoons (115g, 4 ounces) unsalted butter; 1 1/3 cup (235g) packed dark brown sugar; 1/4 cup (50g) granulated sugar; 3 large eggs; 1 1/2 cups (375g) smooth peanut butter; 1 teaspoon vanilla extract; Flaky sea salt

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Peanut Butter Granola Bars

Iris Warren

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Adapted from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery, by Agatha Kulaga and Erin Patinkin Erin and Agatha recommend Skippy peanut butter for these hearty granola bars, which also happen to be gluten-free for those avoiding wheat. I used peanut butter from one of the multicultural food supermarkets in Paris, in Belleville. (I am certain similar bars, like Jif, would work as well.) Natural peanut butter is quite oily and while I love it for snacks, I don’t think I would use it in the recipe. (My French/American friend would probably cry if she saw me scraping a jar into a batch of granola bars!) Check the FAQs after the recipe for further notes and advisements.

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Ingredients

4 cups (395g) rolled oats
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (80g) chocolate chips
1/2 cup (45g) unsweetened shredded coconut
1/2 cup (80g) dried sour cherries
8 tablespoons (115g, 4 ounces) unsalted butter at room temperature
1 1/3 cup (235g) packed dark brown sugar
1/4 cup (50g) granulated sugar
3 large eggs at room temperature
1 1/2 cups (375g) smooth peanut butter
1 teaspoon vanilla extract
Flaky sea salt for finishing

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Instructions

Preheat the oven to 350ºF (180ºC). Butter a 9 x 13-inch (22 x 33cm) baking pan.
Mix the oats, cinnamon, baking soda, ginger, and salt in a medium bowl.
In a small bowl, mix the chocolate chips, coconut, and dried cherries.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the butter and brown and granulated sugars until light and fluffy. Add the eggs one at a time, scraping down the sides, to make sure they’re well-incorporated.
Add the peanut butter and vanilla and mix, then add the oat mixture and mix on the lowest speed of the mixer for two minutes.
Mix in the chocolate chips, coconut, and cherries and stir until completely incorporated, making sure everything is well-mixed.
Scrape the dough into the prepared pan and smooth the top. Sprinkle gently with some flakes of sea salt and bake until the top is golden brown and the center feels just set when you press it lightly, 20 to 25 minutes. Remove from the oven and cool completely before slicing.