Peanut Butter Energy Bar Recipes

Steps:

• In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.

Steps:

• Combine peanut butter and honey in a large nonstick pot and warm up over a low heat until runny and mixed.
• Mix in the oatmeal (and protein powder if using).
• You don't want to cook it, just heat it up enough to stir everything together nicely.
• Press into a 9x9-inch pan.
• Let cool, then cut into 16 equal bars.
• Wrap each bar in foil and store in plastic bags. - No need to refrigerate as the ingredients are natural.

Steps:

• warm peanut butter and honey in microwave for 30-60 sec.
• add all other ingredients and mix.
• pat into a 13 X 9 inch pan and refrigerate for up to 1 month.

Steps:

• Spray a 9 by 13-inch baking dish with cooking spray and set aside.
• In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
• In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
• Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

Steps:

• Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside.
• Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside.
• Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.
• Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set.
• Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze.
• When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying.

Steps:

• Coat a 9x13 inch baking pan with cooking spray.
• Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ or flax seed meal (if using) in a large bowl.
• Combine peanut butter, brown sugar and honey in a large microwaveable bowl and microwave on high or boil on stove top until bubbling (1 to 2 minutes).
• Add vanilla and stir until blended.
• Pour the peanut butter mixture over the dry ingredients and stir until covered.
• Transfer mixture to the prepared pan. Press down firmly (It helps to coat your fingers with cooking spray). Let stand for about 1 hour to harden.
• Cut into bars.

Steps:

• Preheat the oven to 350°F. Lightly grease a 9-inch-square baking pan with vegetable oil and line the bottom with parchment paper.
• Put the oats, peanuts, peanut butter, sunflower seeds and dates in a food processor and pulse until finely chopped.
• In a bowl, whisk the eggs together with the salt and vanilla. Add the mixture to the food processor and pulse until it becomes a coarse, chunky paste. Fold in the chocolate chips with a wooden spoon. Transfer the mixture to the prepared baking pan and spread evenly, gently pressing down to flatten. Bake for 35 minutes, or until firm and golden.
• Cool and cut into 20 bars. The bars can be stored in an airtight container for a week in the refrigerator and a month in the freezer.

Steps:

• Combine cereal, oats, dried fruit, peanuts and flax seed in a large greased (or sprayed) bowl.
• In a medium saucepan, combine brown sugar, peanut butter and honey over medium heat. Stir until completely melted and smooth. Remove from heat and stir in cocoa.
• Pour chocolate mixture over cereal mixture and stir until evenly coated.
• Press into a greased (or sprayed) 9x13 pan. Chill before cutting.