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Dried-Fruit Granola Bars with Peanut Butter Drizzle

Make a batch of granola bars in advance for grab-and-go weekday breakfasts and snacks on the run. They’re chock-full of wholesome ingredients and topped with a peanut butter drizzle.

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking soda 
  • 1/4 tsp. salt 
  • 12 Tbs. (1 1/2 sticks) unsalted butter 
  • 1 cup firmly packed light brown sugar 
  • 1/4 cup granulated sugar 
  • 1 egg 
  • 3 cups granola 
  • 1/2 cup chopped dried apples 
  • 1/2 cup raisins 
  • 1 cup plus 3 Tbs. confectioners’ sugar 
  • 2 Tbs. milk 
  • 3 Tbs. creamy peanut butter 

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350ºF. Grease a quarter sheet pan, line with parchment paper and grease the top of the parchment.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, about 2 minutes. Reduce the speed to medium-low, add the brown sugar and granulated sugar and beat for 30 seconds, then increase the speed to medium and beat for 2 minutes. Reduce the speed to low, add the egg and beat until incorporated, about 1 minute. Increase the speed to medium-low, add the flour mixture and beat until just incorporated, about 1 minute. Add the granola, dried apples and raisins and beat until just combined. Press the mixture evenly into the prepared pan.

Bake until a toothpick inserted into the center of the bars comes out clean, about 25 minutes. Let the bars cool completely in the pan, then turn them out onto a wire rack, remove the parchment paper and turn the bars right side up onto another rack.

In a bowl, stir together the confectioners’ sugar and milk. Add the peanut butter and stir until smooth. Drizzle lightly over the bars and let stand until the mixture sets up, about 30 minutes. Cut in half crosswise, then cut each half crosswise into nine bars, each 1 inch wide. Makes 18 granola bars.

Williams-Sonoma Kitchen.