I’m kicking off a brand new series this week! I am hosting Mini Chef Mondays along with 10 fabulous bloggers. Mini Chef Mondays is a fun way to celebrate kids in the kitchen and share simple, easy recipes perfect for the tiny (or not so tiny) kitchen helpers.
Today, the GGG boys are in the kitchen helping me whip up some recipes to use up all of our Halloween candy. We had an awesome Halloween and have way too much candy. So, as a way to use some of it up, we decided to make some simple Leftover Halloween Candy Peanut Butter Cup Granola Bars.
Granola bars are a staple in our house. We like to eat them for breakfast with yogurt or as a snack. These Leftover Halloween Candy Peanut Butter Cup Granola Bars are probably more of a special treat because they include candy. But, hey, no judging here. Do what works for you – and sometimes that might mean a candy-filled granola bar for breakfast.
The GGG boys, ages 8 and 6, made these granola bars from start to finish. To make it easier for them, I measured out the ingredients beforehand but reinforced the weights and measures as they were adding them to mixing bowl. I also let them chop up the peanut butter cups with a knife, which they were thrilled about and felt very grown up.
The recipe is ridiculously simple and probably includes ingredients you already have on hand which means you can make them today!
Leftover Halloween Candy Peanut Butter Cup Granola Bars
- 2 cups quick cooking oats
- ½ cup brown sugar
- ½ cup honey
- ½ cup peanut butter creamy
- ½ cup chopped peanut butter cups plus extra large pieces to press into granola bars before baking
- 2 TBS chia seeds
- Preheat oven to 350 degrees F.
- Spray a 9x9 pan with cooking spray or greased with coconut oil.
- Combine the oats, brown sugar, honey, peanut butter and chia seeds in a large bowl. Add chopped peanut butter cups and gently mix. Press into prepared pan, finish by pressing extra, larger pieces of peanut butter cups for added chocolate. Bake for about 18 minutes, or until lightly golden on edges.Cool five minutes in pan, cut into long bars and serve. Store in an airtight container.
Be sure to check out each of the other Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Don’t have a blog? Share the URL of your instagram photo in our linky below.
- How to Make Chocolate Covered Strawberries // Courtney’s Sweets
- How to Make Banana Pancakes // Eating Richly Even When Your Broke
- Apple Pie Floats // Momma Lew
- Spiralized Vegetable Noodle Salad with Ginger Dressing // Vegging at the Shore
- Super-Easy Salsa // Frugal Novice
- Quick Minions Cookies // Mom’s Messy Miracles
- Applesauce Making With Kids // O’Boy Organic
- Leftover Halloween Candy Peanut Butter Cup Granola Bars // Giggles, Gobbles and Gulps
- Easy Chicken Salad // Can’t Google Everything
- Chocolate Chip Muffins // We’re Parents
- Chocolate Chip Banana Cake // Baby Loving Mama
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.