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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coconut toffee oatmeal cookies.

i hope everyone had a wonderful Easter! mine was full of this. and some of these. and these.

some of you may have leftover coconut from Easter recipes. i have the perfect use.

trust me. you’ll thank me later.

i’m not sure what i would do without the vast cookie recipe list over at Averie Cooks. have you checked it out yet? i’ve made a handful of Averie’s cookies and each one is out.of.this.world!

i practically drooled over the name coconut toffee oatmeal cookie, so i knew i had to make them. stat.

coconut flakes, heath bar bits, and chocolate chips come together to create an incredibly flavorful, chewy cookie. Averie notes that the coconut flavor is definitely there, but not overpowering in the slightest.  and she’s definitely spot-on! i love coconut, but i know many of you may not.

the coconut flavor isn’t overwhelming the cookie at all! it’s just right.

crispy edges. soft, gooey center. extra chewy. meets my cookie criteria!

i think i found my new favorite cookie.

coconut toffee oatmeal cookies

(categorized under cookies)
adapted from Averie Cooks
makes about 2 dozen cookies
  • 1 stick (1/2 cup) butter, softened to room temp
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 3/4 cup all-purpose flour
  • 1 cup whole oats
  • 1/2 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
  • 1/2 cup chocolate chips

DIRECTIONS

  1. In a medium-sized bowl, cream the butter and sugars.  Beat in the egg.
  2. Slowly stir in the vanilla, baking soda, coconut, flour, and oats.
  3. Gently fold in the toffee bits and chocolate chips.
  4. Chill dough for at least 30 minutes (you want the dough to be COLD at all times, so keep in the fridge between batches).
  5. Preheat oven to 350F.  Drop by tablespoon-fuls onto ungreased cookie sheet or silpat.  Bake for 11-13 minutes.  Allow to cool on baking sheet for 2 minutes and transfer to cookie rack.  Enjoy!

*i like my cookies VERY soft. these had to cool down quite a bit on the cooling rack until they were firm.  be careful removing them from the baking sheet or else they may fall apart.

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ps: you may also enjoy these cookies too!

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies

chewy oatmeal m&m cookies

oatmeal m&m cookies

brown butter toffee chocolate chip cookies

brown butter toffee chocolate chip 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)

single serving chocolate chip muffin.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂chocolate chip muffin time.

*skinny chocolate chip muffin time to be exact.

i know what you’re thinking.  the words “skinny” and “chocolate” in the same recipe title is just plain ironic. but i promise. this is not a joke.  after a weekend of a few too many of these, i wanted to bake up something light, yet droolworthy enough to share. after browsing around Katie’s incredibly amazing blog (famous for her “single girl” recipes), i chose to replicate her single serving blueberry muffin. except i was out of blueberries. sooo chocolate to the rescue! darn. 😉

    katie’s recipe is completely vegan, but i used butter instead of the oil her recipe calls for (see my vegan notes below, if you’d like to keep the muffin dairy free.)

my skinny chocolate chip muffin recipe makes ONE large, bakery size muffin. it is low fat using light butter and sugarfree using splenda. what is crazy about this muffin is that it does NOT taste “light” at all.  AND it only serves one.  yep, this recipe is only for ONE muffin and takes less than 20 minutes to make. a quick, completely guiltfree breakfast or snack just for you.  plus, you only have to dirty one bowl 😉

single serving chocolate chip muffin

(categorized under granola & healthy stuff)

adapted from chocolate covered katie

makes 1 large muffin

  • 3 tbsp white whole wheat flour (or just white flour)
  • 1/4 tsp baking powder
  • dash of salt
  • 1-2 tbsp chocolate chips
  • 1/2 tsp vanilla extract
  • 1 tbsp light butter (i used Land O Lakes light)
  • 1 tbsp + 1 tsp almond milk (or soy or cow’s milk)
  • 1 tbsp Splenda granulated for baking

DIRECTIONS

  1. Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
  2. Mix dry ingredients, then add wet. Mix until just combined. DO NOT overmix (will create a hard/tough muffin).
  3. Pour batter into prepared muffin liner.  Bake for 17 minutes. Enjoy!
To make vegan:
  • use coconut or canola oil in lieu of butter
  • use dairy-free chocolate chips instead of regular

Taste Tester comments:

  • hmm… since, i ate the entire muffin myself, i can’t share with you any comments other than my own. but if you’d reeeeeeally like my opinion (trying not to be biased here!!)… this is one CRAZZZZZY delicious chocolatey muffin. make. it. now.

ps- give these healthy breakfast/snack recipes a try too! ;)

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

maple almond butter breakfast cookies (vegan)

maple almond butter breakfast cookies (vegan)

ps- have you seen my cookies n cream cookies on foodgawker yet?

1st photo ever accepted on foodgawker. so very exciting for me. 🙂

cookies n cream cookies

brown butter toffee chocolate chip 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.

cookie time.

if you are looking for that one secret ingredient that will truly take your cookies to the next level and really give them that “wow” factor, then surprise! you actually already have this ingredient in your kitchen.  browned butter.  it’s my new little magic trick.

taking a few extra minutes to brown the butter before adding it to your recipe truly makes a WORLD of a difference.  it adds a rich, nutty undertone to your baked good and almost tastes like caramel and butterscotch at the same time. is that even possible? ohhhh yeah.

oh, and it makes your kitchen smell heavenly.  🙂

my first time browning butter was last month when i made my sweet & salty caramel pretzel m&m blondies  (sidenote: this is by far the best blondie i’ve ever tasted b/c of the browned butter).

browning butter instructions: on medium heat in a shallow pan, melt the butter until it has a golden amber color (like the color pictured ↑), with a distinct nutty smell. once it reaches this point (about 8-9 minutes), remove from heat immediately & pour into a separate dish before using in recipe. be very sure not to burn the butter. there is only about a 60 second timeline between browned butter & burnt butter.

don’t burn that butter!  burnt butter tastes bitter and no one wants to take a bitter bite out of a cookie. 😦

now, onto my toffee chocolate chip cookies!

i found annalise’s brown butter chocolate chip cookie recipe (seriously, go there. she has the BEST recipes) and knew i had to make them immediately since i am now a browned butter fiend. i modified her recipe a bit by subbing half of the chocolate chips for heath bar toffee bits. the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch. they. are. addicting!


INGREDIENTS

(categorized under Cookies)

adapted from Completely Delicious

Makes 2 1/2 dozen cookies

  • 2 sticks unsalted butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (i left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes)
  2. Preheat oven to 375 degrees. Beat the brown butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and toffee bits and mix until incorporated into the dough.
  4. Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown.  Cool on a wire rack and enjoy!

ps- i think you’ll enjoy these sweet treats too ;)

sweet & salty caramel pretzel m&m blondies

sweet & salty caramel pretzel m&m blondies

oatmeal m&m cookies

oatmeal m&m cookies

coconut toffee oatmeal cookies

coconut toffee oatmeal cookies

andes mint chocolate chip cookies.

the combo of mint and chocolate is most definitely one of my favorite flavor combinations. obviously can’t compete with my go-to chocolate and peanut butter, but that’s another story. honestly what is better than chocolate and peanut butter??! ok, i digress…

anyway. ever since i made my york peppermint patty chocolate chip cookie bars over christmas time, i’ve been wanting to make another sweet treat with the same flavors.  i stumbled upon beth’s mint chocolate chip cookies and tweaked the recipe a bit to bake up, what i am almost 100% convinced, is my favorite cookie to date.

the cookie base is essentially a regular chocolate chip cookie recipe, but i subbed 1/2 of the chocolate chips for andes mint baking chips.  these cookies are FULL of mint and chocolate flavor.  just wait until you sneak a taste of the raw cookie dough… (i know, i know. i couldn’t resist!)

note: if you can’t find andes mint chocolate baking chips in a store near you, you may simply chop up some andes mint bars and throw them in instead.

give these a try, you will NOT be disappointed!

INGREDIENTS

(categorized under Cookies)

adapted from eat.drink.smile

makes 3 dozen cookies

  • 1 stick butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup Andes mint baking chips (OR 1 cup chopped andes mint bars)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. In a separate bowl, whisk together the dry ingredients (except for the andes mint chips and chocolate chips) and add to the butter mixture until just combined. Mix in the Andes chips & chocolate chips. Dough will be sticky, so chill for at least 30 minutes.
  4. Drop by rounded tablespoon-fuls onto ungreased baking sheet. Bake for 10-12 minutes until sides begin to brown. Cool completely on a wire rack and enjoy!

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

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

vanilla cupcakes for two

vanilla cupcakes for two

funfetti cake batter chocolate chip cookies

funfetti cake batter chocolate chip cookies

snickers bar stuffed chocolate chip cookies.

i have 3 incredible variations of chocolate chip cookies to share this week! i’m excited to start them off with these babies.  these aren’t just any old chocolate chip cookies. they are stuffed with snickers bars!

i got the idea from Averie over at love veggies and yoga to stuff chopped snickers bar pieces inside of a chocolate chip cookie. brilliant!  Averie has an incredible repertoire of delicious cookie recipes.

what is better than candy inside a cookie?!

 

snickers bar stuffed chocolate chip cookies

(categorized under Cookies)

Makes about 2 1/2 dozen stuffed cookies

  • 2 sticks softened butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 8 fun sized snickers bars, chopped into 4 slices each

DIRECTIONS

  1. Preheat oven to 350 degrees. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  2. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and mix until incorporated into the dough.
  3. Take a tablespoonful of dough and press a snickers piece in the middle. (pictured above) Cover with a “lid” of dough, making sure to press down so that the snickers piece is sealed inside.
  4. Place onto baking sheet and bake for 10 minutes, or until edges are slightly browned. Remove and let cool completely on a cooling rack.  Enjoy!

 recipe adapted from love veggies and yoga

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mini chocolate chip cookie sandwiches.

 mini chocolate chip cookie sandwiches

if you are looking for a crowd pleaser, look no further! these mini chocolate chip cookie sandwiches, stuffed with cream cheese frosting and rolled into colorful sprinkles, are the perfect bringalong to any kind of get together. not only are they adorably festive (roll them in different colored sprrinkles for different occassions!), they are sweet and perfectly delicious.

*make sure the dropped cookie dough portion of each cookie is tiny, i’m talking like tiny little 1 inch balls or smaller.

*make sure they are uniform in size because each cookie needs a matching buddy to sandwich the cream cheese frosting. 🙂

i’d say these cookies are perfect, just like my rainbow m&m cookies

mini chocolate chip cookies sandwiches

(categorized under Cookies)

adapted from The Sweets Life

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups mini chocolate chips
  • cream cheese frosting (i used store bought)
  • sprinkles

DIRECTIONS

  1. Preheat the oven to 325 degrees.
  2. In a small bowl, mix together flour, baking soda, and salt. Set aside.
  3. In a medium-sized bowl, cream together the melted butter and both sugars until well blended. Beat in the vanilla, egg, and egg yolk until creamy. Gently stir in the flour mixture until just blended (do not overmix). Stir in the chocolate chips by hand with a wooden spoon.
  4. Drop cookie dough into small 1-inch balls and bake for 8-9 minutes, until the edges are lightly browned. Let the cookies cool completely on a wire rack. (*note: it is extremely important to let them cool completely. you do not want the warm cookies to malt the frosting!)
  5. Pour sprinkles onto a large plate (or any flat pan/sheet/surface). Spread cream cheese frosting onto the underside of one cookie and sandwich another cookie bottom gently against it. Roll the sides into the sprinkles to coat. Enjoy!!

my other crowd pleaser recipes:

loaded sugar cookie bars

funfetti cake batter blondies

this post is featured on:

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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