Skip to content

I have a mixed history with granola bars. The only ones I’ve ever made that were absolute perfection was when I had some peanut butter frosting leftover from a cupcake recipe that I was playing around with. I mixed in some other ingredients into a bowl of leftover frosting on the counter, perhaps more peanut butter, some nuts, a handful of oats, etc, until it looked like what I thought granola bar batter would look like, then pressed it into a pan and baked them. I took them on vacation with us and sitting on the beach in Provence, we enjoyed what turned out to be the best granola bars ever.

Peanut Butter Granola Bars

Since I was on vacation, and didn’t have a kitchen, it wasn’t the time to recreate them, but I did jot down some notes for when I got home. And sure enough, after multiple trying to get them right, again, I gave up.

In a lesson that you don’t need to hold onto things, and that it’s okay to enjoy something at that moment – then let it go – let it go, I did. And then, I didn’t. I had planned to include les barres de céréales maison (sometimes known as barres énergétiques) as the last recipe in my book, as sort of an allegory of triumph over adversity. (Which seems to be a recurring theme in life…) But as sometimes happens, adversity just wins and you just gotta let it go, once and for all.

Peanut Butter Granola Bars

However I was recently doing a video on Snapchat while foraging around my apartment for snacks and treats while I was working, and a few people laughed and said they did the same thing. I plowed through a box of After Eight mints that I got for my birthday, with a speed that astonished Romain. I ripped through a few packets of chocolate-covered sunflower seeds that I got in New York, which frankly, aren’t as good as I remember. Although that hasn’t stopped me from eating them…

I’ve got tablets of bean-to-bar chocolates that I discovered in a box, that I hadn’t gotten around to tasting yet. (Apologies to the people who sent them to me during my last trip to the U.S.!) And rice cakes and crunchy organic peanut butter, the former from my local natural foods store, and the peanut butter, from the U.S., when I want something salty, crunchy, and énergétique.

Peanut Butter Granola Bars

I do have a stash of peanut butter that I bought in France (see below, the FAQs) that I occasionally add to things like Thai dishes and so forth, so I can extend the life of my jar of hand-carried, organic, crunchy peanut butter. (Actually, on my last visit, I brought back two jars and generously gave one to a French/American friend. I thought she was going to cry when I handed it over.)

Procrastinating further, in between foraging for snacks around my apartment, I was leafing through Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery, one of my favorite collections of recipes from two wonderful bakers in Brooklyn, and came across these peanut butter and oat bars. I had all the ingredients on hand, the equivalent to the stars aligning for a home baker, so lined them all up and mixed up a batch.

I could see why the customers at Ovenly are addicted to them. I couldn’t keep myself away either, and imagine they would make a nice, healthy breakfast treat for those who want something as a grab-and-go in the morning like Agatha and Erin said their customers do at their bakery.

I’ll confess that I have been snacking on the bars when I get up in the morning too, while preparing my morning coffee and toast. (Which I do before the other-half wakes up because I don’t want him to know that I am très américain and eat peanut butter bars, or chocolate chip cookies, first thing in the morning.) But to me, they really do shine most brightly as an afternoon goûter, or snack, as they say in France. I’m glad the recipe makes a lot because I have so much work to do, and it’s nice to have a batch of these bars around for my copious breaks.

Peanut Butter Granola Bars

Adapted from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery, by Agatha Kulaga and Erin Patinkin Erin and Agatha recommend Skippy peanut butter for these hearty granola bars, which also happen to be gluten-free for those avoiding wheat. I used peanut butter from one of the multicultural food supermarkets in Paris, in Belleville. (I am certain similar bars, like Jif, would work as well.) Natural peanut butter is quite oily and while I love it for snacks, I don’t think I would use it in the recipe. (My French/American friend would probably cry if she saw me scraping a jar into a batch of granola bars!) Check the FAQs after the recipe for further notes and advisements.
  • 4 cups (395g) rolled oats
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (80g) chocolate chips
  • 1/2 cup (45g) unsweetened shredded coconut
  • 1/2 cup (80g) dried sour cherries
  • 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
  • 1 1/3 cup (235g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 cups (375g) smooth peanut butter
  • 1 teaspoon vanilla extract
  • flaky sea salt, for finishing
  • Preheat the oven to 350ºF (180ºC). Butter a 9 x 13-inch (22 x 33cm) baking pan.
  • Mix the oats, cinnamon, baking soda, ginger, and salt in a medium bowl.
  • In a small bowl, mix the chocolate chips, coconut, and dried cherries.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the butter and brown and granulated sugars until light and fluffy. Add the eggs one at a time, scraping down the sides, to make sure they’re well-incorporated.
  • Add the peanut butter and vanilla and mix, then add the oat mixture and mix on the lowest speed of the mixer for two minutes.
  • Mix in the chocolate chips, coconut, and cherries and stir until completely incorporated, making sure everything is well-mixed.
  • Scrape the dough into the prepared pan and smooth the top. Sprinkle gently with some flakes of sea salt and bake until the top is golden brown and the center feels just set when you press it lightly, 20 to 25 minutes. Remove from the oven and cool completely before slicing.


What can I use in place of the coconut?

I’m not sure, but I suspect that almond flour would work, or maybe some extra ground oats, nuts or seeds, pulverized in a food processor or blender.

Can I use natural peanut butter?

I used regular peanut butter (the authors recommended Skippy) and suspect that natural-style peanut butter, or another nut butter, may be too oily. The brand I used in France was PCD made in Holland. (With 96.5% peanuts in the ingredients.) If you do try it with natural-style peanut butter, let me know how it turns out in the comments. But my recommendation is to use regular peanut butter. (UPDATE: Several readers used other kinds of peanut butter, and nut and soy butter, and reported good results in the comments below. You can scroll down to get their versions and read about their results.)

Where can I get unsweetened coconut?

Check your local natural foods store. If they don’t have it, it’s okay to use sweetened coconut. No need to reduce the sugar in the recipe, unless you feel like you want to. (Sorry, can’t advise exactly how much you would have to do it by since I don’t know how much sugar is added to the sweetened stuff. Another option is to soak sweetened coconut in hot water. When cool, squeeze out the excess – which helps remove most of the sugar. Lightly toast the coconut in a low oven until it’s dry, and use that.)

Can I use something other than the chocolate chips?

Sure, you can chop up your own block of dark chocolate and use those pieces, or swap out another ingredient like nuts or seeds, by weight or volume.

Can I use another dried fruit in place of the cherries?

Yes, just swap another one for them, measured by weight or volume. If they are large, dice them first.

Can I make other substitutions?

Sure, but check out my post: Baking Ingredients and Substitutions.

How do I make this gluten-free?

Use oats that are certified as having been processed in a gluten-free facility.

Where can I get baking soda in Paris?

Check out my post: Ingredients for American Baking in Paris.

Can I use something other than rolled oats?

Sure. You can use another flaked grain, such as rolled wheat, barley or spelt. Check your natural food store for those, or other options.

What are rolled oats, and are they the same as steel-cut oats?

Rolled oats are flakes of oats, often sold in the United States as “old-fashioned oats.” (Quaker is a popular brand.) Do not use instant oats, which are designed to cook fast and will become soggy. Steel-cut oats are not flaked and should not be used. For more on the differences, check out this post at The Kitchn.

How long will these keep?

Fortunately this recipe makes a lot because I like to snack. In spite of my constant lifting the lid off the box and grabbing one, what I didn’t consume kept well for five days in an airtight container at room temperature. They could be frozen for up to two months.

Related Recipes and Posts

Salty, Deep-Dark Chocolate Brownies from Ovenly

Ovenly Salted Peanut Butter Cookies (Smitten Kitchen)

The Best Granola Recipe

Chewy Granola Bars (King Arthur Flour)

No-Bake Granola Bars

Peanut Butter and Chocolate Chip Granola



    • Nadia@maisontravers

    Nice to see I am not the only one who eats a little snack before breakfast. My favourite are South African style rusks but these bars might do very well. I am going to try with dried cranberries, have a bag I need to use.

    • bob

    hey David,

    after trying soooo many different brands i’ve finally found a french peanut butter that actually tastes good: it’s from Jardin Bio and contains nothing but peanuts (as what i usually find back home in Canada). i found it at Carefour in the bio section.

    as for the shredded unsweetened coconut, they also have it at carrefour in the baking section-alongside all those little baggies of nuts and chocolate chips.

    • Sarah

    I’ve been searching for a peanut butter granola bar recipe for years…looking forward to giving this one a whirl!

    • Rebecca

    Thank you for this recipe for it has all the goodies I love in one sweet bar. Making a batch for our ski vacation. They will pair nicely with the chocolate cookies that are coming also. Always like to have a few treats from home in my suitcase to supplement all of our meals eaten out.

    • David
    David Lebovitz

    Sarah and Rebecca: Yes, do make them. I’m afraid my photo skills didn’t catch how really good they are…or were! But I really found myself craving them the whole time they were in my kitchen and I made frequent trips to “visit” the container of them : )

    • Hillary

    Not for this recipe, I know, but it’s very easy to make peanut butter to your exact specifications (crunchy/smooth, salted/unsalted) — just whizz roasted peanuts in a food processor until smooth and add salt as desired. Throw in some more peanuts towards the end if you want a crunchy texture. No need to hoard PB from the US!

      • Tara

      Yes, Hillary, I agree. David, you need to do this. And if you really want to replicate Skippy or Jif, add oil and sugar! : )

    • Lauren

    Yum! I’ve noticed my Irish friend is baffled by my obsession with peanut butter. More for me! Because seriously it is one of my favorite foods, along with chocolate. And you’ve graciously combined the two ;)

    • Nathalie

    Dear David,

    this looks so easy! I have always been afraid to attempt this and then go for muesli instead – what I end up eating while in less than a week :(( so delicious! This seems so much smarter since you can portion control it easier and even eat it on the go! thank you so much for your lovely

    • Nina

    For most non-Americans peanut butter is an acquired taste.(Polite way of saying: gross!) I know this because I’m Latin-American, also a Dutch lady told me that. How about the French?

      • David
      David Lebovitz

      French people don’t have the same, um, appreciation for peanut butter than Americans do. (Which is curious because they like peanuts, and those are given out freely as bar snacks.) But it’s something cultural, like not everyone appreciates Marmite and Vegemite!

    • T

    Are the bars crunchy or chewy?

    • Sarahb1313

    Will have to make these this weekend- the recipe looks great. And anything with tart cherries- I’m in!

    But the funny part is on my mobile device, right after the first photo in the blog post, is an add for “How to get rid of a fat belly”, with animation and everything – cracked me up!!

    • Annabel

    Your UK readers will realise, soon into the post, that these are what we call flapjacks, which appear to be something different in the US, in the usual confusion of food names!

    However, to me, these are definitely flapjacks!

      • Leah

      This is amusing. In the US, flapjacks are another word for pancakes. These granola bars couldn’t be further from what I understand this word to mean. :)

    • Trina and Tina

    Oh Yum! Definitely giving these a go! Thanks!

    • Kelley

    I’ll definitely need to try these! My poor husband has been making do with handfuls of trail mix for on-the-go snacks.

    • Kelsey

    Question – do you think it would be possible to substitute peanut butter for sunflower butter? It has a similar consistency. I have a peanut allergy, but these look delicious and I want to be able to eat them.

      • Michele

      Almond butter,sunflower butter, macadamia butter (or any nut paste )– any is a sub for pb, but keep in mind a recipe tested with commercial pb aka Jif or Skippy performs quite differently from 100% or naturals pb. You would need to add sugar and cut natural butter with veg shortening or oil to get same texture and sweetness– but experiment. Btw, you can even sub pureed beans+sweetener — peanuts are a legume! Bean paste=Very common in Asian sweets…

      • Jacquelyn in Ottawa

      I made these today substituting 1/3 cup sunflower butter, 1/3 cup soynut butter and 1/3 cup cookie butter (I needed to use it up) because my children’s school does not allow any peanut items. It worked perfectly

    • kp

    Made these this evening for my husband to take on a long plane trip. Yum! Thank you – you never disappoint! Next up is the tangerine sorbet as our tree is loaded with them and we can’t keep up.

    • jolee Hoyt

    Dear David,

    Love your blog, your stories and especially your recipes which are wonderful and work! When I lived in Aix-en-Provence as a ”junior abroad’ 40 years ago, peanut butter was not even available, until we ferreted it out at a health food store in a CAN from maybe Holland? I would like to know how I could make these bars with leftover granola, so granola is already baked. Do you think it would work? What modifications should I make? Merci beaucoup, Jolee in Oakland

    • Joy

    Hi, David! LOVE your wonderful and reliable recipes! I just noticed that there are no eggs listed in the ingredients list, but you mention incorporating them in the instructions. How many eggs do we need? Guessing 2, but would love to know for sure!

    Keep up the great writing!

    Warm regards, JOY

      • David
      David Lebovitz

      Hi Joy: It’s 3 large eggs, listed right underneath the granulated sugar in the ingredient list. Enjoy the bars!

        • Joy

        Clear as day! Sorry! Thank you for your response!

    • Sue Chiverton

    hi david – just LOVE your posts and recipes. will be trying these treats this weekend.
    question: i like to print off your recipes from your posts, but there seems to be no “print” function to get just the recipe other than just scrolling thru and getting just the pages with the recipe. not a big deal, but it would be nice to just easily get the recipe without cutting it out from the rest of the text. sorry to be picky. love you anyway even if it can’t be done that way!!!

    Check here for the answer! -dl

    • Mo

    Thanks for sharing this recipe, David! I tried a batch with natural peanut butter (just peanuts in the ingredient statement) and it turned out fine. I think the oats help soak up stuff.

    • Kristine in Santa Barbara

    So glad you are back on the granola bar trail! I was hoping the peanut butter frosting would be the secret. These look fabulous and have so many good ingredients. The Skippy or Jif peanut butter is problematic to substitute because they contain partially hydrogenated fats which is a trans fat. Pretty soon it won’t be a preference. In 2015 the US FDA banned trans fats from processed foods and it must be removed from those products by 2018. So Jif and Sklppy and others will be changing their products. There are going to be a lot of favorite peanut butter cookies and other recipes that depended on the structure of Skippy type peanut butters needing a redesign. I’m going to try this one with natural peanut butter and see if reducing the butter helps maintain the the texture. Looking forward to the challenge!

    • Kelly

    I had everything I needed for this recipe today except for enough peanut butter (and the scant third cup I had was the natural kind). But I had some roasted peanuts and cashews, which I whizzed up in the Vitamix. The resulting bars are fabulous.

    • Amy B

    Looking forward to trying this. Have to laugh, though, as I skimmed through the long list of FAQs, I was tempted to add, “Did you ever eat a pinecone?”

    Name that reference!

    • David
    David Lebovitz

    Kelly, Mo, and Jacquelyn: Thanks for circling back and letting us know about using natural peanut butter and other alternatives. It’s really helpful to me, and others. Glad you liked the recipe!

      • Jacquelyn in Ottawa

      Thank you David for your wonderful site, I enjoy reading all about Paris and making your great recipes.

    • Chris

    David, I really enjoyed your comments on the attempts to recreate the original bars and your conclusion that sometimes it is good enough to enjoy the moment even if you can’t fully redo the experience. I have adopted this philosophy at times when it comes to taking pictures. Sometimes it is okay to enjoy the view (or food) even if the memory is all that remains.

      • David
      David Lebovitz

      I’ve learned that you can’t do/see/try/taste/make/visit everything and everywhere, and as you said, just enjoy them then and there. I went to some wine tastings in France with the owner of a wine shop, and often people kept asking him, “I like this one. I want to buy a case. How do I ship it home?” etc. etc.. so he stopped selling wine during or after the tastings, because he didn’t want people to concentrate or focus on how to buy it or get it home: he wanted them to fully enjoy it, and focus on it, in the moment.

    • Diana

    I made these yesterday morning and they came out perfect. Too rich to sit around eating all day but delicious and filling. I’ll take them to work for breakfast with fruit and coffee.

    • Carolyn

    Salut David, I made these using PB from my 1.5 kg tub o’ natural peanut butter (that’s mean, I know!). I feel for you and the next time I ever get back to Paris, I’d bring you some. ;)

    This was an interesting recipe. It is a granola bar, but actually a “bar” – once I wrapped my head around that I liked them for what they are – a pretty good little snackeroo. btw, my PB is natural (just peanuts, unlike, ahem, Jif) and it came out just fine. Also, I subbed out dried cranberries. Thumbs up from taste-tester hubby too!

    • Rusty

    I’m wondering if you could substitute for some of the peanut butter some tahini? Perhaps just a few tablespoons since tahini has such a strong flavor. I’m thinking it would give it a more roasted flavor.

    • Susan

    David, thank you for this lovely recipe. My daughter is sensitive to gluten, eggs and dairy and it is very hard to find healthy snacks for her. I made these today subbing coconut oil for the butter, and aquafaba for the eggs, and they came out fantastic. She loves them. Thank you!

    • maya

    looks awesome (can’t believe the day has come and you’ve finally found a good homemade granola bar! you’ve been writing about this challange for a while now), and the FAQ section is hilarious. blog commentators are a little silly sometimes, aren’t they!

    • Rusty

    They came out great! They taste wonderful.

    I had one small problem; when I added the final ingredients, the chocolate, dried fruit, and coconut, the dough became exceptionally stiff. I’ve had this problem before when trying recipes with coconut flour. I think that next time I’ll add the chocolate and dried fruit separately, then add the coconut last.

    I also used natural peanut butter. And I used ghee instead of butter. And I let the dough rest for 2 hours before I baked it.

    • David
    David Lebovitz

    Rusty: The batter is somewhat stiff but does bake up nicely. Ghee has less water, more fat, than regular melted butter so that was likely the cause. Glad you liked them!

    Susan + Carolyn: Thanks for reporting back that your substitutions worked.

      • Rusty

      I was thinking the same thing about the ghee. This coconut I’m using is much different than the usual unsweetened flaked coconut I get from the local health food store. It’s sold in the international section of my grocery store in the Middle Eastern section. It’s much finer than the usual stuff and much dryer; no clumps or lumps whatsoever. For the next batch I think I’ll pre-wet this coconut with something; e.g., a mashed banana or evaporated milk.

    • Kathy

    Thank you! These bars are so delicious. (Am I fooling myself that they are somewhat healthy with the nuts and oats?!) I ate the first one moments after the pan came out of the oven. :) Planning to make again soon with almond butter.

    • Janet

    Hi, David, I was wondering what the baking soda brings to the recipe. I don’t generally think of granola bars as something leavened. Since I live at 7,300 ft, leavening agents tend to be fussy and if I can successfully make this without it, that would be great. Thx, j

      • Annie

      @Janet, I am going to guess that the baking soda is there for a little bit of leavening (since there’s brown sugar) and for a more tender texture.

        • Janet

        Thanks, Annie. I’m going to try to make them today and I’ll let you all know what happens. I’m used to failed first attempts here, I just hate the waste…

    • Vas

    These were so good ( I made them last night) . Mine look a bit more moist then those in the photos here. Could that be due to the fact that I didn’t beat the oats into the peanut butter mixture for 2 mins? I will definitely make these again! Thanks for a wonderful recipe.

    • Amy

    Like Vas, mine were much wetter than those you have photographed here. Don’t get me wrong, they are delicious! Just quite different looking than yours. I followed the exact recipe. They seemed done after baking for 23 minutes. Then I let them cool completely and was surprised they were so wet. Curious as to why they look so different. It almost looks like yours have some flour in them. Nevertheless, I will be making these delicious bars again. Thanks for sharing.

      • Rusty

      Try letting the dough rest for a few hours before you bake it. That way the oats can absorb the wet stuff. I let my dough rest for 2 hours and they look like the picture. I just had a hunch that a good rest would help the oats.

        • Amy

        Thanks, Rusty; I can try that. They really were delicious…more curious about the difference than anything.

    • Catherine

    Thought I should weigh in. Made for an office potluck which was to be ‘healthy food’. Thought about it for a moment, and went ahead and made. Used Santa Cruz natural, chunky style, and it came out absolutely fine. Rave reviews, I gave you all the credit.

    • Kris

    I made these tonight – I halved the recipe (using one x-large egg) for an 8×8 square pan and dialed down the sugar a bit, using a heaped 1 tbsp of white sugar and a heaped 1/3 cup of brown sugar. I would call them more of a cookie-like square than a granola bar (even when I took them out of the oven, they were extremely soft like cookies are, and then firmed up as they cooled), but with the oats they’re certainly breakfasty enough to have first thing! They work for me as well because they stay together – for the life of me I cannot find a traditional granola bar recipe that doesn’t crumble into a heap by the time I get to school.

      • Rusty

      A good example of why using weight is better; it’s simple arithmetic to divide the weights in grams by 2. And weighing peanut butter is much easier than measuring it by volume.

      Once you start doing it you’ll never go back.

    • Ben

    Just as the family was finishing your butterscotch caramel blondies (preceded by the chocolate chip cookie bars and chocolate babka), I was wondering “what can I make next for breakfast?” and saw these. They are very tasty and, unlike other granola bars, stay together. I didn’t quite have enough oats by weight, so I subbed a bit of whole wheat pastry flour to get to 395g. I’m thinking about adding 1/4 cup of cocoa powder (or more?) the next time around as the chocolate / peanut butter combination typically works so well.

    • Karishma

    Hi David, I have been following your blog for the past 5 yrs, even after moving to India in June 2013. Is there a way I can bake these bars in a convection microwave oven? I don’t have an oven here yet.


      • Rusty

      A convection oven just has a fan that moves the air around doesn’t it? At least that’s what mine does. Mine lowers the set temperature by 25 degrees I think. But I find it works better if I set it to 15 degrees higher, so then it’s only 10 degrees lower. E.g., I set it at 365 and the oven uses 345. If yours doesn’t do this automagic, try lowering its temperature by 25F.

    • Brandi

    David, these are perfect! Like you, I can’t keep my hands out of the pan and have enjoyed multiple snacks throughout the day. This will be a perfect snack to take on an upcoming trip to Key West (for sharing).

    • Bob

    These were a hit with the staff members who got a piece. One commented that they have everything good in them. I only had about a quarter of the necessary peanutty spread and had to substitute Adams Old Fashioned peanut butter. They are maybe a bit moister in the interior, but still turned out great.

    • MusingsonDinner (Chloe)

    Dangerously, the kitchen cupboard stars have aligned for me on this one, too. I’m going to have to sit on my hands and make it when I have people round to help me eat them!

    • pearl

    David, long time follower of your recipes since I made your dulce de lechce brownies a few years ago. Saw these in your newsletter today and made them this evening. Absolutely delicious, and yes addictive!

    • Ange

    Can Nutella be used in place of peanut butter?

    • Erinn

    Made these. Yum. However, mine came out Much wetter than yours looked and I had to bake for 35min to get top to start to brown and settle. None of this Will not stop us from licking the pan clean but they are likely too soft to go in the lunchbox.

    I will try again and let the batter rest before baking.

    • tmc

    I made these yesterday exactly as instructed and found them to be absolutely delicious! A great treat during our hiking excursion; definitely gave me a much needed second-wind half way up the mountain. Was a big hit with everyone.

    Thank you for sharing this delightful recipe. I thoroughly enjoy your blog and look forward to trying out your other recipes.

    • Marsgoo

    Great recipe. I used Costco organic peanut butter and it worked just fine. Also substituted craisins for the dried cherries. I have been looking for a replacement for store bought “energy bars” and I think I have found just the one. I eat these during bike rides or after a run. I have yet to try them in warm weather so I’m not sure how well they will hold up in the heat. Love the taste and texture.

    • g

    Readers are invited to google [danica “chai spice”] and notice the dozens of recipe posts on which someone called Danica has posted a comment saying “this is really good. I added 1tsp of this chai spice blend I found on etsy and it really put it over the top!”. (She’s very fond of saying “over the top”, it seems.)

    I conclude that either 1tsp (always the same amount!) of this miraculous chai spice will improve pretty much any recipe in the universe (and Danica cooks at a prodigious rate) … or, more likely, we’ve got a comment spammer who’s posting not to inform but to advertise.

    (It may for all I know be delicious. But I would place a rather large bet that “Danica” has not in fact tried all these recipes.)

    Thanks. I marked her comment as spam. Appreciate your pointing that out! – dl

    • Alexandra

    Wonderful recipes!
    Please make me a member of your great recipe recipients.

    • Erica

    I’ve been makings the Peanut Butter Crispy Brown Rice Bars from the Whole Grain Mornings cookbook – w/ a few add in’s (basically pnut-butter rice Krispy treats) and I pour off the top oil from new jars of organic pnut-butter – that works well when not using the stuff w/ stabilizers.

    • maria

    i made these bars last night and everyone went nuts over them, gone within the hour !!!! easy recipe to follow and doesn’t take a lot of time and the taste is amazing. thank you :)

    • Deborah

    I made a vegan version of these that came out great. Use equal amount of coconut oil in place of the butter and substitute 3 Tbl flax seed meal mixed with 9 Tbl water for the eggs. Allow the flax seed and water to sit until it turns viscous (about 5-10 min) and use in place of the 3 eggs. I’ve also made with both types of peanut butter and the natural kind works fine.

      • David
      David Lebovitz

      Thanks Deborah. Really appreciate you checking back in and letting us know how your version came out with the swap out of ingredients, to make it vegan. That’s especially helpful to others. Thanks again!

    • Stephanie

    I’ve made seven batches of these bars in the last three week. My family and co-workers are huge fans. I use dark chocolate chips and have substituted turbindo sugar for the white sugar. The turbinado adds a very slight crunch.

    • Chirag Dua

    Looking Yummy and Delicious, Peanut butter :) Feeling So Much Hungry my friends, Definitely I will try this recipe in my kitchen..

    • Nick

    Great recipe, I’ll definitely try it out. Looks healthy too.


Get David's newsletter sent right to your Inbox!


Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...