Apple Peanut Butter Snack Bars Recipes

APPLE PEANUT BUTTER SNACK BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.
• Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.
• Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.

CHEWY APPLE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 8x8 inches (20x20 cm) baking pan with aluminum foil or parchment paper, leaving the foil to extend up the sides. This will make it easier to remove the granola bars from the pan. Brush lightly with oil to prevent sticking.
• Spread the rolled oats and chopped pecans on a baking tray and toast them for 10 minutes, until they are slightly golden.
• Transfer to a large bowl.
• Process the dates in a food processor until they become a ball.
• Add the cinnamon powder, crushed dates and chopped dried apples to the oats mixture.
• In a small saucepan over low heat, warm the vanilla, honey, and peanut butter until runny.
• Pour over the dry mixture and mix well until everything is evenly coated and the dates are disperse throughout.
• Transfer the mixture to the baking pan and press down with a spatula or with your wet hands.
• Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours (better overnight).
• Remove the bars from the baking pan and cut into 12 even bars.
• Store the chewy apple peanut butter granola bars in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

CHEWY PEANUT BUTTER APPLE BARS

Steps:

• Preheat oven to 350. Spray a 9x9 or 9x13 inch baking dish (I used a 9x9) with non-stick cooking spray.
• In the bowl of a stand mixer, or with an electric hand mixer, beat together butter and sugars. Beat in eggs and vanilla extract until creamy. Beat in peanut butter until combined.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and stir until combined. Stir in shredded apple.
• Spread batter into prepared baking dish. Bake for 20-25 for 9x13 or 25-30 for 9x9 minutes or until top is light golden and toothpick comes out mostly clean. For more cake-like bars, bake until toothpick comes out completely clean.
• Remove to a wire rack to cool.

PEANUT BUTTER SNACK BARS

Steps:

• In a large bowl, combine the first 9 ingredients. In a small saucepan, combine peanut butter and honey. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 15x10x1-in. baking pan; gently press into pan. Cool completely. Cut into bars. Store in an airtight container.

PEANUT BUTTER PROTEIN SNACK BARS

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• Mix peanut butter, agave, brown sugar, and honey together in a microwave-safe bowl. Heat in the microwave until sugar dissolves, about 3 minutes. Stir in oats, cereal, milk powder, and protein powder; mix well. Pour into the prepared pan.
• Refrigerate for 1 hour. Cut into bars.

PEANUT BUTTER SNACK BARS

Steps:

• Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
• Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
• Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
• Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

HOMEMADE PB-PRETZEL-APPLE BARS ARE THE PERFECT AFTER-SCHOOL SNACK

Steps:

• Preheat oven to 350°F. Line an 8-inch square metal baking pan with parchment paper; let excess hang over edge.
• Spread oats onto a baking sheet. Bake at 350°F until toasted, about 12 minutes. Place in a medium bowl; cool.
• Place peanut butter, honey, and oil in a microwavable bowl. Microwave at high until warm, about 30 seconds; whisk until smooth. Whisk in vanilla, salt, and egg white.
• Add pretzels and apples to oats. Pour peanut butter mixture over oat mixture; stir until well combined. Using a spatula, press mixture very firmly into prepared pan.
• Bake at 350°F until lightly browned, 20 to 22 minutes. Cool in pan on a wire rack 15 minutes. Remove from pan using parchment paper. Cool completely on rack. Cut into 12 (4- x 1 1/3-inch) bars.

APPLE PEANUT BUTTER SNACK BARS

Steps:

• Preheat oven to 350. In a large bowl, combine oats, flour, 1/2 tablespoon cinnamon, salt and baking powder and mix. To soften apples, mix them with 1/2 tablespoon of cinnamon and microwave for 2-3 minutes, or pan roast on medium heat for 10 minutes. Once apples are soft, mash them with a fork making sure to leave some large chunks. Add apples into oat mix. Melt peanut butter and stir vanilla into peanut butter. Add peanut butter to apples and oats. Mix with wooden spoon until all ingredients are moistened. You can even work the dough with your hands to get it all together. Add honey one tablespoon at a time, mixing until everything is combined. Mix with you hands before adding additional honey, but add it one tablespoon at a time if needed. You want the dough to be sticky, but not too wet. Spray a springform pan or pie plate with non-stick spray and pour in oat dough. Spread it evenly in the pan and give the top a quick spray with non-stick spray - it will help hold it together. Bake at 350 for 18-20 minutes. Let cool for 15 minutes before cutting. Slice into wedges and top with more melted peanut butter.

CHEWY APPLE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350°F and butter a 9 X 9 baking dish.
• In a large bowl, stir together the melted butter and sugars. Beat in the eggs one at a time. Then stir in the vanilla.
• In another bowl whisk together flour, baking powder, salt, and cinnamon.
• Gradually add the flour mixture to the wet ingretients. Then stir in the apples, peanut butter chips, and pecans.
• Spread the batter into the prepared pan (the batter will be THICK).
• Bake for 35 - 40 minutes, and then cool completely before cutting into squares.

OATMEAL, APPLE AND PEANUT BUTTER BARS

Steps:

• Beat butter, apple sauce and peanut butter together until smooth. Add sugars and vanilla, beat until creamy. Add eggs, beating one at a time until blended. In another bowl, add baking soda, baking powder , cinnamon and salt to flour and mix. Add flour mix to batter, stirring until no flour is visible. Add oats and fruit, mixing gently. Spoon into a 9 x 13 pan coated with cooking spray. Bake for 15-18 minutes in 350 degree oven. Cut into squares when cool.

APPLE PEANUT BUTTER BARS

Steps:

• 1. Preheat Oven to 350 degrees F.
• 2. Combine flour, brown sugar and throw in your diced apple to coat the pieces. Then mix in the oats, walnuts, baking soda.
• 3. In a separate bowl mix together melted butter, apple sauce, egg, cinnamon and peanut butter.
• 4. Stir the wet peanut butter mixture into the dry ingredients until combined. Spread mixture into lightly greased 9 x 13 baking pan. Bake for 20-25 minutes, until lightly browned. Remove from oven and cool before cutting into bars.

APPLE PEANUT BUTTER BARS

Steps:

• Make the bars: Preheat your oven to 350 degrees F with a rack in the center. Spray an 8-inch square baking pan with nonstick spray, line the bottom with parchment paper, then spray the parchment.
• Melt the butter in a medium skillet and then pour into a medium heatproof bowl, reserving about 1 tablespoon of the butter in the skillet. Add the apples and 1 tablespoon of the granulated sugar to the skillet, toss and cook over medium heat until the apples are softened and slightly shrunken and most of the juice has evaporated, 3 to 5 minutes.
• While the apples cook, whisk together the oats, flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
• In the medium heatproof bowl, stir the brown sugar, remaining 1/3 cup granulated sugar, peanut butter and vanilla into the melted butter. Add the egg and mix well to combine. Stir in the dry ingredients, mixing well, and then stir in the cooked apples and apple chips. The dough will be stiff.
• Spread the dough into the prepared baking pan and smooth the top. Bake for 40 to 45 minutes, until evenly deep golden brown and the center feels firm to the touch. Place the pan on a wire rack and cool completely.
• Finish the bars: Remove the cooled bar from the pan. Melt the white chocolate chips in the microwave in a small microwaveable bowl in 8 second increments, stirring well after each until melted, about 30 seconds. Transfer to a sandwich bag, snip off a small opening at the tip and drizzle the white chocolate over the surface of the baked bar. Sprinkle with the apple chip pieces. Cut in half and then cut each half into 6 bars. Store covered at room temperature for up to 4 days.