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There is so much you can do with granola. There is no need to soak it in milk. There are so many ways you can use it in bakes and sweets like these Peanut Butter Chocolate Granola Bars. All you need is some additional ingredients like peanut butter and chocolate and you will get a snack you can eat at any time of the day – not only in the morning. Much better than that porridge mess you get, if you let the granola soak too long :P

Peanut Butter Müsli Bars | Bake to the roots

If you are traveling often like me – I am using public transportation five days a week for at least 2 hours each day – mostly sitting on a train. If you leave the house early it’s always a good idea to have something to snack with you. Something to get you started in the morning. A bowl with milk and granola is not possible, but a delicious granola bar is a good option for sure ;)

With the granola and peanut butter, you get some granola bars that are packed with energy. They not only give you a lot of energy for the day, but you will also be less hungry for a longer time. With other sweets you kind of want more after a while – these bars will make you full and feel full (but not too full) for quite a while ;)

As I mention in the recipe, you should really store the bars in the fridge. If you leave them out on the counter all the time, they will soften up and when you want to eat them it can get kind of messy with the chocolate on top. It’s fine to take them with you when you travel for a couple of hours but no storage at room temperature all the time ;)

INGREDIENTS / ZUTATEN

(8 granola bars)

For the granola bars:
1 cup (90g) rolled oats
1/2 cup (50g) granola (muesli) with chocolate
3/4 cup (200g) peanut butter
1/3 cup (80ml) maple syrup

For the chocolate glaze:
3 oz. (80g) semi-sweet chocolate coating, melted
1.5 oz. (40g) milk chocolate coating, melted

(8 Müsli Bars)

Für die Müsli Bars:
90g Haferflocken
50g Müsli (z.B. mit Schokolade)
200g Erdnussbutter
80ml Ahornsirup

Für die Schokoglasur:
80g Zartbitterschokolade, geschmolzen
40g Vollmilchschokolade, geschmolzen

DIRECTIONS / ZUBEREITUNG

1. Line an 8 inch (20cm) square baking pan with baking parchment and set aside.

2. Mix the rolled oats with the chocolate granola in a large bowl. Add the peanut butter and maple syrup to a small saucepan, mix and carefully heat up until you can see bubbles form in the mixture. Remove from the heat and mix with the oats-granola mixture until all is one big sticky mess. Transfer to the pan and press to the bottom and sides to get an even and compact layer – works best with the back of a spoon or spatula. Let cool down completely, then place in the fridge for about 30 minutes.

3. Take the granola bar layer out of the baking pan and cut into 8 rectangular bars. Place on a board with baking parchment – leave some space in between the bars. Melt the semi-sweet chocolate coating and the milk chocolate coating separately either over a pot with simmering water or the microwave. Drizzle the bars first with the melted semi-sweet chocolate coating, then with the melted milk chocolate coating. Let cool down and dry completely. Store in an airtight container in a cool place.

1. Eine quadratische 20cm (8 inches) Backform mit Backpapier auslegen und zur Seite stellen.

2. Die Haferflocken mit dem Müsli in einer großen Schüssel vermischen. Die Erdnussbutter mit Ahornsirup in einem kleinen Topf verrühren und dann erzitzen, bis sich kleine Blasen in der Masse bilden. Zur Schüssel mit dem Müsli geben und vermengen, bis alles gleichmäßgig mit der Erdnussbuttersoße bedeckt ist. In die Form füllen und zu einer gleichmäßig, glatten Schicht zusammenpressen (geht am Besten mit der Rückseite eines Löffels). Akühlen lassen und dann für etwa 30 Minuten in den Kühlschrank stellen.

3. Die Müsli-Ernussbutter-Platte aus der Form lösen und in 8 rechteckige Stücke schneiden. Mit etwas Abstand auf ein Brett mit Butterbrotpapier legen. Die beiden Schokoladensorten separat schmelzen (entweder in der Mikrowelle oder über einem Topf mit köchelndem Wasser) und dann zuerst die geschmolzene Zartbitterschokolade auf die Müsli Bars träufeln, dann die geschmolzene Vollmilchschokolade. Abkühlen und trocknen lassen. In einer luftdichten Dose im Kühlen aufbewahren.

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Here is a version of the recipe you can print easily.