Peanut Butter Chocolate Chip Breakfast Bars

Peanut Butter Chocolate Chip Breakfast Bars

Mornings can be hectic around here. Homemade breakfast bars can be a great way to grab a quick bite to eat when you don't have time to sit down for breakfast. These Peanut Butter Chocolate Chip Breakfast Bars are easy to make and you can toss one in your bag when your heading out the door.

This breakfast bar recipe comes from one of my old vintage cookbooks. The original recipe didn't have the chocolate chips and I had to adjust the amount of some of the ingredients.

I like to try to stay true to the vintage recipes that I make but sometimes the amounts of ingredients don't seem to work. I'm not sure why that is but it happens more often then not when I share a recipe for the Vintage Recipe Project.

This Peanut Butter Chocolate Chip Breakfast Bars recipe makes 10 breakfast bars. To make them easy to take on the road I wrapped them in wax paper. If you don't plan on taking them with you on a busy weekday morning you can just store them in an air tight container separating the layers with a piece of wax or parchment paper.

If you don't plan on taking them with you on a busy weekday morning you can just store them in an air tight container separating the layers with a piece of wax or parchment paper.

How to make Peanut Butter Chocolate Chip Breakfast Bars

• 1 cup old fashioned oats
• 1 cup rice Krispie cereal
• 1 cup Chocolate Instant Breakfast Powder
• 1 cup creamy Peanut Butter
• ⅓-2/3 cup honey
• ¾ cup mini chocolate chips divided
• 2 teaspoons solid shortening
• parchment paper or wax paper

1. Mix the oats, cereal, instant breakfast powder, peanut butter and ⅓ cup honey together.
2. Gradually add a little more honey until the mixture starts to come together.
3. Add ¼ cup of the chocolate chips and mix in.
4. Line an 8 x 8 inch baking pan with parchment or wax paper, leaving a bit overhanging.
5. Press the mixture into the pan.
6. Apply pressure with the back of a spoon so all the ingredients are compacted.
7. Cover the pan with aluminum foil and refrigerate overnight.
8. Lift the tray of power bars out of the pan by the corners of the parchment paper.
9. Carefully with a sharp knife cut 10 evenly sized power bars.
10. Arrange the bars on a cookie sheet leaving a space in between each bar.
11. Melt the remaining ½ cup chocolate chips with the solid shortening in the microwave by heating at 10 then 5 second increments until the chips have melted completely. Do not over heat!
12. Spread a thin layer of melted chocolate over one side of each power bar.
13.  Turn the bars over and drizzle more chocolate on the top if desired.
14. Allow the chocolate to harden completely before wrapping in wax paper.
15. Store wrapped power bars in an airtight container.
16. Will keep for two weeks, if they last that long!

Peanut Butter Chocolate Chip Breakfast Bars

Arlene Mobley - Flour On My Face

Peanut Butter Chocolate Chip Breakfast Bars are perfect for breakfast or a mid day snack.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 8 minutes mins

Cook Time 0 minutes mins

Total Time 8 minutes mins

Course Breakfast

Cuisine American

Servings 10 bars

Calories 367 kcal

Ingredients  

1x2x3x

• ▢ 1 cup old fashioned oats
• ▢ 1 cup rice Krispie cereal
• ▢ 1 cup Chocolate Instant Breakfast Powder
• ▢ 1 cup creamy Peanut Butter
• ▢ ⅓-2/3 cup honey
• ▢ ¾ cup mini chocolate chips divided
• ▢ 2 teaspoons solid shortening
• ▢ Parchment paper or wax paper

Follow Flour On My Face on Pinterest

Instructions 

• Mix the oats, cereal, instant breakfast powder, peanut butter and ⅓ cup honey together.
• Gradually add a little more honey until the mixture starts to come together.
• Add ¼ cup of the chocolate chips and mix in.
• Line an 8 x 8 inch baking pan with parchment or wax paper, leaving a bit overhanging.
• Press the mixture into the pan. Apply pressure with the back of a spoon so all the ingredients are compacted.
• Cover the pan with aluminum foil and refrigerate overnight.
• Lift the tray of power bars out of the pan by the corners of the parchment paper. Carefully with a sharp knife cut 10 evenly sized power bars.
• Arrange the bars on a cookie sheet leaving a space in between each bar. Melt the remaining ½ cup chocolate chips with the solid shortening in the microwave by heating at 10 then 5 second increments until the chips have melted completely. Do not over heat!
• Spread a thin layer of melted chocolate over one side of each power bar.
• Turn the bars over and drizzle with more melted chocolate if desired.
• Allow chocolate to harden completely before wrapping in wax paper.
• Store wrapped power bars in an airtight container.

Nutrition

Calories: 367kcalCarbohydrates: 36gProtein: 12gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 14mgSodium: 191mgPotassium: 376mgFiber: 3gSugar: 25gVitamin A: 336IUVitamin C: 3mgCalcium: 149mgIron: 2mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

8 x 8 baking pan

parchment paper

mini chocolate chips