Chocolate, Granola & Peanut Butter Bites

This recipe was born of using stuff up.

The first item I had to start using up is a granola cereal that our boy saw at Costco and thought he would love for breakfast. Because this was purchased from Costco it was of course two enormous bags of granola. A few breakfasts and soggy, uneaten bowls of cereal later, he confessed that the granola was not his cup of tea. The giant bags of granola were handed off to me to re-purpose for some other meal.

A search of the pantry revealed extra bags of chocolate chips purchased for holiday baking. Plenty of chocolate remained for granola experiments.

The result of the experimentation? Chewy, chocolaty, candy bites loaded with granola, raisins, almonds and an undercurrent of peanut butter. They’re small but sweet and filling.

This recipe is a great use of the granola cereal. And since many, many pounds of it still remain to be used up, there will likely be more granola recipes in this blog’s near future! 

If you need other chocolate fixes, try Toffee & Chocolate Chunk Pie, a Frozen Chocolate Margarita or the award-winning Trefoils Toffee & Chocolate Bark with Toasted Almonds!

Chocolate, Granola & Peanut Butter Bites

Servings: 28 pieces

Author: Nancy Mock

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Ingredients

• 12 ounces semi-sweet chocolate chips
• 2 tablespoons vegetable shortening
• 3 tablespoons creamy peanut butter
• 1/2 teaspoon salt
• 2 cups granola cereal with almonds & raisins (I used Quaker brand)

Instructions

1. Bring water to a boil in a medium saucepan or the bottom of a double-boiler. Line a large baking sheet with parchment paper.

2. Place the chocolate chips and shortening into the top of the double boiler or into a large, heatproof bowl set on top of the saucepan of boiling water. Stir the chocolate until it is melted and smooth.

3. Stir in the peanut butter and the salt.

4. Add the granola to the chocolate and stir until the cereal is thoroughly coated.

5. Place tablespoon-sized scoops of the mixture on the prepared baking sheet. Refrigerate the pan for about 40 minutes until the chocolate has set and hardened.

6. Store the chocolate bites between layers of wax paper in a tightly sealed container. Keep in a cool location for 2-3 days. (If stored in the refrigerator the bites will be difficult to bite into. If refrigerated allow them to sit at room temperature for about 20 minutes before serving.)

7. Makes about 28 pieces.

Recipe Notes