I have been on a bit of a peanut butter kick around here lately. Maybe you have noticed? And, of course, wherever the cook goes, the menu goes.
The latest peanut butter incarnation? Think Reese’s peanut butter cups meets healthy breakfast cereal. Let’s begin, shall we?
- 1/2 cup brown sugar
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 cups oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
Butter, brown sugar, peanut butter, vanilla, and honey into a lovely red pot. If you don’t have a red pot, use whatever colour you have on hand. The recipe will turn out the same.
Make everything all nice and melty over medium heat.
Then add in the rolled oat, cinnamon, and salt.
And last but not least, the dark chocolate chips. Milk chocolate chips will give the even more of a candy bar taste.
Pop it in the oven and bake at 350 F for 15 minutes. It will burn very easily (note the far right corner), so be sure to watch it carefully. The chocolate chips will also make it all melt into one big blob of deliciousness. Just break it up into pieces and allow it to cool. You can also leave the chocolate chips out until after it has cooked and just stir them through afterwards.
Mmm mmm delicious. Stored in an air tight container, it will theoretically last two weeks. Unless you actually let someone try some before that, in which case, it will probably last about twenty minutes.