peanut butter cup granola.

another chocolate & peanut butter recipe. sigh.


i mean, are you really surprised? there’s enough chocolate and peanut butter going on around here to make a Reese’s jealous.

i even add chocolate and peanut butter to my breakfast. (don’t judge).

and most recently, i’ve been loading my favorite flavor combo into granola.

like i’ve mentioned before, whenever i’m making granola, i stick to 5 main ingredients and work off of those.

  1. Grains (oats)
  2. Nuts/seeds
  3. Dried fruit
  4. A sticky sweetener (honey, maple syrup, agave, etc)
  5. A binder (nut butter, pureed dried fruit, apple sauce, etc)

i really just use anything i have in the pantry at the time in each of those categories. that’s the beauty of granola and/or granola bars… they are uniquely versatile and you can mix/match based on what you like/have in the pantry.

this time, my pantry was loaded with chocolate and peanut butter. shocker. so i worked off of those. 🙂

if you like peanut butter and chocolate (who doesn’t?!?!?!), then this is for you. it’s a peanut butter cup in a bowl. one of my many healthy, wholesome granolas that won’t weigh you down. enjoy!

peanut butter cup granola

(categorized under granola & healthy stuff)
makes about 5 cups
  • 2.5 cups whole rolled oats
  • 1/2 cup ground flax
  • 1 cup honey roasted peanuts
  • 1 tsp cinnamon (or more, go by your taste preference)
  • 2/3 cup honey
  • 2/3 cup honey roasted peanut butter (or regular creamy peanut butter)
  • 1 cup raisins
  • 3/4 cup chocolate chips, divided

DIRECTIONS

  1. Preheat oven to 325 degrees.  Line large baking sheet with wax paper. Set aside.
  2. In a large bowl, mix together oats, ground flax, peanuts, and cinnamon. Set aside.
  3. In a small bowl, melt peanut butter and honey for about 30 seconds in the microwave.  You want it to be runny and mixed together well (add more honey or peanut butter if needed until smooth and liquidy).
  4. Pour melted peanut butter mixture over oat mixture.  Make sure all oats are moistened. Lightly stir in half of the chocolate chips.
  5. Spread onto prepared baking sheet and press the oats down.
  6. Bake for 15 minutes, remove and mix around so that all sides bake evenly.  Pop back into the oven for another 15 minutes.  Remove and mix in the raisins and remaining chocolate chips.  The warm granola will melt the chocolate and bind the granola.  Store in an airtight container and enjoy!

*this granola is pretty similiar to my oatmeal raisin cookie granola, but i added ground flax, honey roasted peanuts, more chocolate chips and used less cinnamon.

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ps- i think you’ll enjoy these healthy bites too 

peanut butter & jelly granola

peanut butter & jelly granola

apple cinnamon granola (vegan)

apple cinnamon granola

maple pecan pie granola (vegan)

maple pecan pie granola

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how to: make homemade peanut butter.

hey everyone! i’m looking for some ideas for new recipes using peanut butter.  leave some suggestions or links with your favorite ones!

ok, let me show ya how peanut butter is done.

  • in less than 4 minutes.
  • with 1 ingredient.

if you’ve been reading for awhile, you already know that i have a slight obsession with peanut butter:

*click on the picture to get the recipe

      

i tried to see how long i could go without eating it a few weeks ago. i lasted less than 4 hours. who was i kidding?

does anyone else do that?!  ↑

for all my recipes, i typically use Jif Creamy. i grew up on Jif.  it’s the bestest.  recently, however, i’ve been making my own peanut butter.

so good. so simple.  in less than 4 minutes, and with only ONE ingredient, you can have homemade peanut butter free of added oil, salt, sugar, and preservatives.  the recipe is so simple, i feel bad typing it out for you…


honey roasted peanut butter

makes about 1 cup peanut butter

  • 1.5 cups honey roasted peanuts (you may also used plain roasted peanuts, salted or unsalted according to your taste)

DIRECTIONS

  1. Add  peanuts in the bowl of a food processor with a blade.  Process until the nuts go from coursely chopped to finely ground.  Stop and scrape down the sides as needed. Process again until the peanuts resemble a thick and relatively smooth peanut butter.

* if you have a good food processor like mine, this whole process will only take about 4 minutes.

* you may add 1-2 tablespoons of a neutral tasting oil (canola oil, peanut oil) during the blending process to make the peanut butter is extra creamy.  This depends on your taste preference and/or if you are concerned with calories.

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ps – i can’t wait to use my honey roasted peanut butter in these recipes 😉

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

 soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter banana chocolate chip oatmeal bars

i know what you’re thinking.  ANOTHER peanut butter recipe?  yes.  i have no shame. i am addicted to peanut butter.

so, before i share these incredibly delicious, wholesome (read: healthy) oatmeal bars, let’s take a look back on some of the most popular recipes this month.

there were some delicious recipes in March!

*click on any picture to link to the recipe.

           

if you’ve been following sally’s baking addiction for the past few months, you may remember my peanut butter banana oatmeal bars. these bars are gooooooood. without a doubt, my FAVORITE healthy recipe i’ve ever made. i played around with the recipe a bit and added some chocolate this time.

because everything is better with chocolate.

it is the super ripe bananas and oats that make these bars so incredibly chewy and soft. the peanut butter packs a HUGE flavor punch and chocolate/peanut butter chips add a sweet surprise in each bite. plus, there is only 1/4 cup sugar IN THE ENTIRE recipe. told ya these were healthy.

   

not only are these bars good-for-you, they are also easy to make.

i loathe long bake times, complicated recipes, and slaving away in the kitchen. there’s none of that in these bars. nope. mix everything up in 1 bowl and 20 minutes later you’ll be in oatmeal bar heaven.

peanut butter banana chocolate chip oatmeal bars

(categorized under brownies/barsgranola & healthy stuff)

makes 16 small squares

  • 2.5 cups whole rolled oats (not instant)
  • 1/4 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup almond milk (regular or soy milk would be fine)
  • 1 large egg (or 1 “flax” egg – see note below for vegan option)
  • 2 large very ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

DIRECTIONS

  1. Preheat oven to 350.  Grease 8 x 8 pan w/ cooking spray & set aside.
  2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
  3. Add in the milk, vanilla, and egg.  Mix together until evenly combined.
  4. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips.  Stir well.
  5. Pour the mixture into the pan and bake for 20 minutes.  Cut into bars and enjoy!

*these bars can easily be made vegan by using vegan chocolate chips (the reese’s peanut butter chips i used are vegan) and using a “flax egg” instead of a regular egg. flax egg = mix 1 tbsp ground flax w/ 3 tbsp warm water and let it sit for 10 minutes while it “gels” up.

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ps: want to see more of my healthy recipes?

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

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peanut butter fudge brownie cups.


hey everyone! in case you didn’t see yesterday, i updated my about SBA page and added a 27 random odds & ends about sally to my about section.  and have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

as always, your “likes,” comments, emails, and wall posts mean the WORLD to me.

i’ve got something AMAZING for you today. i can’t even look at these pictures anymore without drooling on my keyboard. :-/

    

fudgy brownies. creamy peanut butter, chocolate & peanut butter chips. does it honestly get any better?



these brownie cups are so teeny tiny that you can eat more than 1… or 5. grab a mini muffin baking sheet, a box of brownies, peanut butter, and chips and you’re good to go!

  

please note: these are addicting.

sooooo don’t say i didn’t warn ya. 😉

peanut butter brownie cups.

(categorized under brownies/bars)

makes 40 brownie cups

 DIRECTIONS

  1. Preheat oven to 350 degrees. Spray mini-muffin pan with nonstick spray.
  2. Prepare boxed brownie mix according to box directions. Spoon 1 heaping tsp of batter evenly into muffin cups.  Bake for 12 minutes or until top is set. (these burn easily, so keep a good eye on them!)
  3. Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not).  For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”
  4. Melt the peanut butter for 45 seconds in the microwave.  Stir it up and spoon about 1/2 tsp into the center of each brownie.  Top with chocolate chips and peanut butter chips.  Allow to cool and enjoy!
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ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter chocolate chip blondies (vegan)

peanut butter chocolate chip blondies (vegan)

peanut butter m&m cookies.

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

i also updated my about SBA page and added a 27 random odds & ends about sally to my about section, just in case you are entirely bored and need to waste some time. 😉

let’s get on with the peanut buttery goodness.despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie i’ve ever made. perhaps not as pretty as my mini chocolate chip cookie sandwiches with cream cheese icing (you don’t want to miss those, by the way!), but these babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est (i don’t even care. that’s totally a word in my book now) cookie i’ve ever baked.

look at how thick those are!

ever since i made my rainbow m&m cookies, i’ve been wanting to try a peanut buttery spin-off.

rainbow m&m cookies

i bought a bag of easter colored m&ms with the intention of just sitting them on my desk at work but let’s be serious. i obviously had to bake with them. 

peanut butter m&m cookies

(categorized under cookies)

makes 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 1 cup m&ms

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix.
  4. Fold in the m&ms and chill the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.
  7. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!
*i accidentally baked for over 10 minutes which is why the m&ms began to slightly crack. bake these for 9 minutes.
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ps- i think you’ll enjoy these sweet eats too ;)

peanut butter rolo cookies

peanut butter rolo cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

1 giant reese’s pieces peanut butter cookie

1 giant reese's pieces peanut butter cookie

peanut butter rolo cookies.

as promised, i have a couple more cookie recipes to share this week.  next up are quite possibly my favorite cookie in my “candy in cookies” collection.  peanut butter rolo cookies.

the thing i love about adding candy to cookies is that there are ENDLESS possibilities.  take a stroll down the candy aisle and i’m sure ideas will just pop into your head. check out some of my favorites to date:

snickers bar stuffed chocolate chip cookies & chewy oatmeal m&m cookies

   

cookies n cream cookies & chewy butterfinger cookies

  

i found the idea to make peanut butter rolo cookies on Dorothy’s wonderful blog Crazy for Crust. she has a TON of droolworthy cookies & dessert recipes, so check her out!

i changed up the basic cookie recipe a bit and used my own peanut butter cookie recipe.  the same peanut butter cookie base i used for my soft baked mini peanut butter chocolate swirl cookies.  this peanut butter cookie recipe produces VERY puffy and VERY soft peanut butter cookies.

the directions to make these cookies are pretty straight forward. scoop 1.5 tbsp of dough. split in half. stick a rolo on the bottom half, kind of like a “cradle” as shown:

top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. bake for 9 minutes & you’re done! BONUS: these are made in only 1 bowl. easy clean up! 🙂

peanut butter rolo cookies

(categorized under cookies)

adapted from crazy for crust

makes about 2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1.5 tbsp scoop of the chilled dough and split in half.  Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos.
  6. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*note:  you may have some rolos left over depending on if you use more or less than 1.5 tbsp of dough per cookie.

Taste Tester comments:

  • “Caramel and peanut butter are such a great combination. These kind of remind me of a peanut butter twix bar, without the crunch.”
  • “The rolo hidden inside is a nice surprise! These are the softest peanut butter cookies I’ve ever tasted.”

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: give these sweet treats a try too! 😉

chocolate dipped brownies

chocolate dipped brownies

soft baked mini peanut butter chocolate swirls

soft baked mini peanut butter chocolate swirls

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies


maple almond butter breakfast cookies (vegan).

since i’ve overloaded you on chocolate chip cookies and cupcakes recently, i figured i’d throw something on the healthy side together to balance it all out. 😉

(ooooo and make sure you didn’t miss these gooey caramel apple peanut butter oatmeal bars from earlier this week. uh-mazing.)

moving right along…

i was in the store the other week and realized that as much as i bake with peanut butter, i’ve never baked with almond butter before. weird. i adoreeeee almond butter.

i decided i needed a breakfast cookie in my life, so i threw some things together in a bowl and crossed my fingers it would actually turn into something tasty i could call breakfast. ohhh man. soooo glad i did, because these cookies are gooooood. they may just be my new favorite. i know i just said that about these and will probably have a new favorite cookie tomorrow, but that’s beside the point.

a bonus about these cookies is that there is NO butter or any dairy products, so they are completely vegan. they also have low sugar, are made with whole oats, whole wheat flour, and take about 3 minutes to prep in only 1 bowl. it’s a small batch (1 dozen) and can easily be doubled.

mmmm. whole grain yumminess.

maple almond butter breakfast cookies

(categorized under granola/healthy stuff and cookies)

makes about 1 dozen cookies

  • 1 cup regular oats
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (can omit. taste the dough and go by your preference)
  • 1/2 tsp cinnamon
  • 1/2 cup smooth almond butter (peanut butter would work as well)
  •  1/4 cup maple syrup
  • 2 tbsp canola oil
  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. In a medium size bowl, mix together the first 5 ingredients.
  3. Once the dry ingredients are mixed well, add the last 4 ingredients and stir until combined.  The dough will be very thick and crumbly.  You may need to use your hands!
  4. Roll dough into about 12-13 firmly packed balls.  Using the bottom of a glass, flatten the cookies onto prepared baking sheet (the cookies won’t really spread). Bake for 11-12 minutes.  Cool completely on a wire rack and enjoy!

ps- i think you’ll enjoy these healthy bites too ;)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter & jelly granola

pb&j granola

maple pecan pie granola

maple pecan pie granola

& in case you’re itchin’ for something a little sweeter….

loaded m&m sugar cookie bars

loaded m&m sugar cookie bars

caramel apple peanut butter oatmeal bars.

prepare for something goooooooey…

    and incredibly delicious.

after eyeing Averie’s caramel apple bars a few weeks ago, i knew i had to remake them somehow and some way. i took her flavor combination idea (Averie seriously comes up with the best flavor combos) and tweaked the recipe a bit to bake up an amazingly gooey, soft, and surprisingly healthy oatmeal bar. these bars taste sinful, in the best possible way. 😉

cinnamon apples. gooey, sweet caramel. buttery, chewy oats. rich, creamy peanut butter.

out. of. this. world.

as if you needed another reason to make these (…make them now…), they’re perfectly healthy and acceptable for breakfast or a quick snack. hope you enjoy!

INGREDIENTS

(categorized under granola/healthy stuff)

adapted from love veggies and yoga

  • 1/2 cup applesauce
  • 3/4 cup creamy peanut butter
  • 1/4 cup light butter, softened (i use land o lakes light)
  • 2.5 cups whole rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped & peeled apples
  • sugar free caramel sauce for drizzling (about 3 tbsp)

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray and set aside.
  2. In a medium mixing bowl, stir to combine the applesauce, peanut butter, and softened light butter (get all those chunks of butter mixed in well).
  3. Add oats, brown sugar, cinnamon, and vanilla. Fold in the chopped apples. Pour mixture into prepared baking pan and bake for 30 minutes. They bars may look a bit dry on top, but trust me, they are not!
  4. Drizzle the caramel sauce over the hot bars and let cool completely before cutting into squares. I actually stuck mine in the fridge for an hour before cutting into squares.
  5. For best taste, store in an airtight container in the fridge until they are all polished off (won’t take long, trust me)

*note: the bars may break a little while you’re cutting. if they are, you need to chill the bars for longer.

ps- i think you’ll enjoy these healthy bites too 😉

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

apple cinnamon granola (vegan)

apple cinnamon granola (vegan)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

peanut butter and jelly granola.

pb&j granola

i’ve certainly made a lot of granola recently, but this granola is definitely my favorite of the bunch.  it reminded me of my oatmeal raisin cookie granola, except minus the chocolate and replace with some fruity jam. 🙂 it smells like a peanut butter & jelly sandwich while it’s baking, and the end result tastes like one too. with a lot of crunch! i love the salty/sweet, chewy/crunchy combos this granola has.  i chose apricot jam for this particular batch, but i’m sure a strawberry or raspberry jam would be good too (oooo maybe with craisins or dried strawberries instead of raisins…future recipe for me, perhaps?!) hope you enjoy! 🙂

INGREDIENTS

lightly adapted from Simply Scratch

  • 3 cups whole rolled oats
  • 3/4 cup ground flax
  • 1 tsp cinnamon
  • 1 cup salted peanuts
  • 1 cup pecan halves
  • 1 cup creamy peanut butter
  • 1/2 cup honey
  • 1/2 cup apricot jam (or any flavor)
  • 2 tbsp canola oil
  • 1 cup raisins

DIRECTIONS

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper & set aside.
  2. In a large bowl, combine the oats, flax, cinnamon, peanuts, and pecans.  Stir to combine.
  3. In a small bowl, melt the peanut butter and honey together for about 30 seconds in the microwave (you want it to be runny and smooth). Pour over oat mixture.
  4. Next, add the jam and canola oil to the oat mixture.  Gently mix. You want the jam and peanut butter to (kind of) stay seperate.
  5. Pour mixture over prepared baking sheet. Bake for 40 minutes, stirring halfway through.
  6. Remove from oven and add raisins.  Allow to cool uncovered for about 30 minutes to give the granola time to crunch up. Enjoy!

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ps- i think you’ll enjoy these healthy bites too ;)

homemade honey roasted peanut butter

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

1 giant reese’s pieces peanut butter cookie

giant reese's pieces peanut butter cookie

peanut butter chocolate chip blondies.

peanut butter chocolate chip blondie hearts.

i made these earlier last week as a valentine’s day treat. 🙂 it’s an incredibly easy and simple recipe… and it turns out that they are completely vegan too (if you use almond milk and vegan chocolate chips). they are bursting with peanut butter flavor and the peanuts and chocolate chips sprinkled on top gives them a nice crunch. these are easily one of my favorite recipes!

peanut butter chocolate chip blondies

makes about 16 blondie squares or 6 hearts (depending on size of heart shaped cookie cutter)

  • 3/4 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 milk (i used almond milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup peanuts
  • 1/2 cup chocolate chips (divided in half. you will melt 1/4 cup and drizzle on top)

DIRECTIONS

  1. Preheat oven to 350 F. Lightly grease an 8×8 baking dish.
  2. In a large bowl, mix together peanut butter, oil, and sugar.
  3. Stir in milk and vanilla.
  4. Stir in  flour, salt and baking powder. The batter will be very thick.
  5. Transfer to baking  pan and press it into place. Sprinkle the peanuts and 1/4 cup chocolate chips on top, pressing them gently into the batter.
  6. Bake for 22 to 25 minutes, until the edges are just barely browning.  The top will look very soft.
  7. Remove  from oven and cool completely before slicing into squares or hearts.  Melt the remaining 1/4 cup chocolate chips and use a fork to drizzle on top of each square/heart. Enjoy!

ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter fudge brownie cups

peanut butter fudge brownie cups

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