These peanut-butter-chocolate-chip energy bars are the ultimate yummy snack to take with you everywhere. You’re using fresh ingredients and not consuming processed foods. “What’s so cool about this recipe is you make it one time, cut it into 20 bars and grab and go,” says Lenkert. “They’re delicious, and it feels like you’re having something sweet and satisfying.” Plus, there are good amounts of protein in the peanut butter and chocolate. And dates provide a natural sweetener.
1/2 tsp. vegetable oil
1 cup quick-cooking rolled oats
1 cup dry-roasted peanuts
1/2 cup peanut butter
1/2 cup sunflower seeds
20 Medjool dates, pitted
1 tsp. kosher salt
1 tsp. vanilla
1/2 cup chocolate chips
- Preheat the oven to 350°F. Lightly grease a 9-inch-square baking pan with vegetable oil and line the bottom with parchment paper.
- Put the oats, peanuts, peanut butter, sunflower seeds and dates in a food processor and pulse until finely chopped.
- In a bowl, whisk the eggs together with the salt and vanilla. Add the mixture to the food processor and pulse until it becomes a coarse, chunky paste. Fold in the chocolate chips with a wooden spoon. Transfer the mixture to the prepared baking pan and spread evenly, gently pressing down to flatten. Bake for 35 minutes, or until firm and golden.
- Cool and cut into 20 bars. The bars can be stored in an airtight container for a week in the refrigerator and a month in the freezer.
Per bar: 164 calories, 10.31 g fat, 14.51 g carbs, 5.39 g protein, 2.57 g fiber, 16 mg calcium, 1 mg iron, 153 mg sodium, 28 mcg folate