• 6 Ratings

Crunchy peanut butter, cocoa powder, toasted oats, granola, pepitas -- what more could you ask for in a snack bar?

Source: Better Homes and Gardens


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Line a 13x9-inch baking pan with foil, extending foil over edges of pan. Coat foil with nonstick cooking spray.

  • In a 4- to 6-quart pot combine the first four ingredients (through cocoa powder). Cook and stir over medium heat until melted and nearly smooth. Remove from heat. Stir in the remaining ingredients.

  • Spoon mixture into prepared baking pan; press firmly. Cover with waxed paper, set another pan inside, and weigh mixture down with cans of food. Chill 1 to 2 hours or until firm enough to cut. Remove cans and pan. Using foil, lift uncut bars from pan. Cut into bars.

To store

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition Facts

195 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 0mg; sodium 74mg; potassium 117mg; carbohydrates 22g; fiber 3g; sugar 9g; protein 6g; trans fatty acid 0g; vitamin a 56IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 55mcg; vitamin b12 1mcg; calcium 118mg; iron 3mg.


6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1