ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Peanut-Butter Energy Bars

Photo: Plamen Petkov
Prep time 20 mins
Cook time 20 mins
Yield Makes 24 bars (serving size: 1 bar)
These treats not only taste better than most energy bars, but the peanuts in Chocolate Peanut-Butter Energy Bars may help prevent a blood-sugar spike. Both dark chocolate and cranberries in these energy bars are great choices for heart health.

Ingredients

  • Cooking spray
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • 1/2 cup creamy or chunky peanut butter
  • 2 large eggs
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups barley flakes or rolled oats
  • 3/4 cup dried cranberries
  • 1/2 cup dry-roasted peanuts
  • 1 cup semisweet chocolate chips, divided

Nutrition Information

  • calories 176
  • fat 8.2 g
  • satfat 2.3 g
  • monofat 3.7 g
  • polyfat 1.8 g
  • protein 4 g
  • carbohydrate 24 g
  • fiber 2 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 62 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°. Spray a 13- x 9-inch baking pan with cooking spray.

  2. In a small bowl, whisk together flour, baking soda, and cinnamon. In a large bowl, beat brown sugar and peanut butter until well combined. Beat in eggs, oil, and vanilla. Stir in flour mixture. Add barley flakes (or rolled oats), cranberries, peanuts, and 3/4 cup chocolate chips, stirring to combine.

  3. Spread evenly in prepared pan. Bake 20-25 minutes, until lightly browned and firm to the touch. Cool completely in pan on wire rack.

  4. In a small bowl set in a pan of simmering water, melt remaining 1/4 cup chocolate chips, stirring until smooth. With fork, drizzle chocolate over bars; refrigerate until set. Cut into 24 bars.