Recipes

Honey Roasted Peanut Crunch Bars

By Laura Briscoe

Preheat oven to 325 convection or 350 conventional. Lightly spray an 8 x 8 baking pan.
Place 1 1/2 cups of granola in a standard or mini food processor. Pulse granola about 5 or 6 times until very lightly “ground”. Do not turn into powder.
Place crushed granola in a bowl and add the remaining half cup of granola, plus the peanut butter and honey. Stir to completely incorporate. Don’t worry, it may take a few minutes. Add the butterscotch chips and combine.
Using your hands, press the granola mixture firmly and evenly into the prepared pan. Place in oven and bake for 15 minutes.
After 15 minutes, remove the pan. Using a bench scraper (pastry dough cutter) or the edge of a wide, flat metal spatula, “score” the mixture by “cutting” the desired size and shape of the bars. Not sure what that means? Check out our YouTube video which explains it all!
Return to oven and bake an additional 5 minutes or until the top is deep golden brown.
Remove the bars and using the same cutter, cut the bars again before they cool, then allow to cool completely.
When completely cool (not kidding, they must be completely cool), use the bench scraper or spatula to separate the bars and remove from the pan. Keeps up to a week in a tightly covered container.

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