PEANUT-BUTTER GRANOLA BALLS
Make this batch of chewy, nutty granola bars and have an after-school snack available for a week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 24
Number Of Ingredients 6
Steps:
- In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.
- Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.
Nutrition Facts : Calories 61 g, Fat 3 g, Protein 1 g
PEANUT-BUTTER AND MARSHMALLOW GRANOLA BARS
The addition of marshmallows makes these hearty bars more like treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 4
Steps:
- Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat.
- Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into 16 squares.
MARTHA STEWART'S PEANUT BUTTER GRANOLA BARS
I have made this with whatever cereal that is sitting in the cupboard and it turns out great. Just be sure to use a LARGE saucepan because you need to add all the ingredients into it at the end. I didn't..ended up with it everywhere except on the cereal!
Provided by Lee_tah
Categories Bar Cookie
Time 10m
Yield 24 bars
Number Of Ingredients 4
Steps:
- Grease a 9-inch-square pan and set aside.
- Measure out granola into a bowl so that it is ready to go when the marshmallow mixture is ready.
- In a large saucepan: melt butter and marshmallows, stir until melted. Remove from heat.
- Add peanut butter, then granola. Stir til well combined. Put into your prepared pan. With damp hands, press mixture to even out. Cool.
- Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 286.9, Fat 14.4, SaturatedFat 3.4, Cholesterol 5.1, Sodium 61.7, Carbohydrate 32.8, Fiber 4, Sugar 15.8, Protein 7.6
PEANUT BUTTER GRANOLA BARS
Provided by Giada De Laurentiis
Time 1h30m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
- Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
PEANUT-BUTTER GRANOLA BARS
These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
- In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
- Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.
Nutrition Facts : Calories 116 g, Fat 8 g, Fiber 1 g
PEANUT BUTTER AND JELLY BARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
- Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
- Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
HOMEMADE GRANOLA
Use this homemade granola recipe when making our Peanut-Butter Granola Bars.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 cups
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment, and spread shredded coconut on top. Bake until toasted. Transfer to a wire rack to cool.
- Decrease oven temperature to 300 degrees. Line two baking sheets with parchment; set aside. In a large bowl, toss together oats, wheat germ, sunflower seeds, almonds, sesame seeds, cinnamon, and nutmeg. Set aside.
- In a small bowl, stir together honey and butter; pour over oat mixture. Stir well. Spread onto sheets. Bake until golden, about 25 minutes. Transfer to a wire rack to cool. Break up granola; sprinkle with raisins and toasted coconut. Store in airtight container.
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