<![CDATA[White Chocolate Peanut Butter Crunch Bars]]>My friend Corrie sent me home with these peanut butter bars and I was hooked.  They didn’t even last a day!  I couldn’t wait to get the recipe and make them myself.  You make them on the stovetop and then they chill in the refrigerator…so simple.  It’s a flexible recipe.  I used white chocolate, but feel free to add any type of chocolate, or butterscotch chips, or dried cranberries, etc… They only have a few ingredients and they’re packed with protein.

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Here are your ingredients:

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Line an 8×8 pan with aluminum foil.

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Add the honey and brown sugar to a large pot over medium heat.

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Stir until it starts to bubble and add the cinnamon.  Stir until it dissolves.

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Stir in the peanut butter…

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Until the mixture is combined and smooth.

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Remove from heat and add the bran flakes and white chocolate chips.  Stir quickly until the flakes are evenly coated with the peanut butter mixture.

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Firmly press into your prepared pan.

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Place the pan in your refrigerator for several hours.  I let mine cool for 3 hours.  Slice your into squares and enjoy!! P.S.  We chopped up a bar and added it to our oatmeal the next day….amazing!

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Ingredients:

1/3 c. Honey
1/3 c. Dark Brown Sugar
1 tsp. Cinnamon
1 1/2 c. Creamy Peanut Butter
5 c. Bran Flakes (I used Special K Protein flakes.  Corrie used Newman’s Own Honey Flax Flakes but, it works well with any cereal of your choosing.)
1/3 c. Ground Flaxseeds (optional)
1 c. White Chocolate Chips (you can get creative with the add-ins)

Instructions:

Put honey in a large pot on medium heat. Add sugar and stir until melted and mixture begins to bubble. Add cinnamon and stir until dissolved.
Stir peanut butter into the honey mixture until smooth.
Remove from heat and stir in bran flakes, white chocolate and (optional) flaxseeds.
Press firmly into an 8X8 pan lined with foil that overlays ends. Refrigerate for several hours.  I chilled mine for 3 hours.
Cut into squares and enjoy!

#choosejoy

Recipe from: Corrie Huffman

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