I love granola bars… and by that I mean I love peanut butter and chocolate. Don’t even try to give me a granola bar with raisins. I’m pretty sure we had the conversation about adding raisins to oatmeal cookies and mistaking them for chocolate chips. It only takes one time to ruin it for the rest of your life.
I usually make granola bars with chocolate and peanut butter chips, but I had half a bag of Reese’s mini peanut butter cups in the pantry that were just begging to be used- and I was happy to oblige. We all know I have no problem serving dessert for breakfast, and these are no exception. I mean, after you add “granola” to the name, does it really matter what came before it? It’s downright good for you at that point.
Eat these peanut butter cup granola bars for breakfast, or a snack… either way, you won’t be disappointed. I like mine chewy, so bake them a little longer if you prefer yours crispy. These would also make a great lunch box treat!
- 3 cups oats
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup peanut butter
- 1 1/2 cups mini peanut butter cups
- 14oz can sweetened condensed milk
- Toast the oats at 350 degrees for 7-10 minutes. While toasting, roughly chop the peanut butter cups. Combine honey, brown sugar, and peanut butter in a small saucepan over medium high heat. Stir constantly until mixture begins to thin. Add in the sweetened condensed milk. Pour the warm mixture over the oats and stir until combined. Gently fold in half of the chopped peanut butter cups. Pour the granola into a pan lined with parchment paper and top with the remaining chopped peanut butter cups. Bake at 350 degrees for 15-20 minutes.
- Use a smaller pan for thicker bars. Cook longer for crispier bars, but be careful not to burn.