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Saturday, August 20, 2011

Chocolate Peanut Butter Granola Balls

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Certain flavor combinations seem to stand above others. Dark Chocolate-Raspberry...Balsamic-Strawberry...White Chocolate-Cranberry...Curry-Coconut...Caramel-Pecan...Tomato-Basil-Mozzarella...Apple-Cinnamon...Apple-Brie!

After drooling while writing that list, I don’t think I could ever choose a favorite. Still, one that I can never get enough of is the oatmeal-peanut butter-chocolate combo. I’ve combined them before in Candy Bar Cookie Bars (which has become one of my mom’s go-to desserts…smart lady!) and now they meet again in these (slightly healthier?!) Chocolate Peanut Butter Granola Bars.

These are a piece of cake to put together. I literally saw them, checked to make sure I had the ingredients, got to work in my kitchen, and had a double batch made within an hour. Doubling the batch was a smart choice—I was able to share with friends and munch on these for a few extra days. They made a good pre-run bite of fuel, or late-night snack, or post-breakfast dessert ;)

Next time I’ll use regular-sized chocolate chips. The mini chocolate chips melted and disappeared into the batter. You still got the chocolaty taste, but I would have appreciated the texture. These are easy to play around with. Swap out regular peanut butter for chocolate, mix in some dried fruit, or add some butterscotch chips. The possibilities are endless!

Tell me, what are some of your all-time favorite flavor combinations?

Chocolate Peanut Butter Granola Balls
adapted from Two Peas & Their Pod

-2/3 cup honey
-1/2 cup chocolate peanut butter
-4 tbsp unsalted butter
-2 cups crisp rice cereal
-2 cups old-fashioned oats
-1/2 cup chocolate chips

1. Place honey, peanut butter, and butter in a small saucepan over medium heat. Stir until melted (1-2 minutes) and remove from heat. Stir in cereal and oats.
2. Let the mixture cool for about two minutes before stirring in the chocolate chips.
3. Drop tablespoons of the mixture into mini paper cupcake liners. Place on a rimmed baking sheet and refrigerate until set (~15 minutes). Store in refrigerator until ready to serve.