No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat)

From: Candice Hibbs

On Jul 1, 2009

As always, these were amasing, my husband devoured them, when I made them for my daughter

From: Halliy

On Jun 24, 2009

yummy! I used puffed rice, fo rthe krispy. about 1/3 cup equal granular, and enuf brown sugar to top to 1/2 cup. 1/2 cup mollasses for for the syrup. and walnuts in place of the chocolate chips.

From: Chef #360648

On Feb 21, 2007

These are THE BEST granola bars EVER!!! I will never buy them again! They are just like the expensive store bought kind, but way cheaper and more flexible. I ommitted the raisins since I don't care for them much. For those who've commented that these are too dry...They are delicately balanced if you make them as indicated, so if you add too many extra liquid absorbing ingredients or too many extras in general you'll have to adjust the liquid and rice/oat content to compensate, or the size of the pieces you are adding (like chopping your nuts/fruit pieces, etc). Also, be cautious not to boil your sugars too long or you may lose some needed moisture. The first time I made them I added extra chocolate chips, but found that there were too many (the only time I have found that you can have too much chocolate!)and so the oats couldn't stick like they were supposed to in some places. I used the amount in the recipe the second time, and chopped them, and found it was perfect! I also use crunchy peanut butter to get the extra crunchiness, and use slightly more to compensate. I let the mixture cool slightly (too much and it is impossible to stir!) before I add my chocolate so they don't melt. I also lined my 9x13 pan with wax paper and sprayed with pam so they will pop out of the pan and onto my cutting board with ease. Pressing VERY firmly is also a key to success with these. I cut them while they are still a tiny bit warm and then cool them the rest of the way and store them in a ziplock bag. I passed them onto a friend with Celiac's Disease (allergic to gluten) and she just adjusted the necessary ingredients to make gluten free granola bars!! Fabulous recipe!

From: Cookin'Diva

On Jun 21, 2007

The perfect alternative for store-bought Chewy Granola Bars. If you want them 1" thick, use the 7x11 size pan as directed. They will be thinner if you use a 9x13 pan. One tip...after blending the peanut butter into the boiling sugar mixture, pour over dry ingredients quickly and use your hands to thoroughly incorporate ingredients - then add the chocolate chips last before patting the mixture, firmly, into the greased pan.