Homemade Chewy Peanut Butter Chocolate Chip Granola Bars

Here was another experiment to find a cost-effective replacement to the Quaker Chewy Dipps that we all love in this house.  The average cost for 6 of these granola bars is $2.50 ($0.416/per bar).  I spent an extra $3.77 on the two ingredients I didn’t already have in the house (Rice Krispie cereal and honey).  That means this first batch of 16 granola bars came out to $0.235/ per bar.  That’s HALF the cost already!!  The best part is, the next several batches won’t cost anything extra because I won’t need to buy any extra ingredients since I already have them in my pantry.  Yay!


I melted the butter a little in the microwave so it would blend more easily. 







I mixed all the liquid ingredients together first before adding in the dry ingredients.  The recipe just says to mix everything except chocolate chips in a bowl.






Mixing in all the dry ingredients.







Didn’t have any mini chocolate chips, so I used some mini M&Ms.  Eli thought that was pretty great! 🙂 

After mixing in the M&Ms, I pressed the mixture into a greased 9×13 pan and baked for 25 minutes at 325 degrees.




Another recipe tweak – spread 1/4-1/2 C. chocolate chips on top of the bars as soon as you pull out of the oven.  Let the chocolate melt before spreading with a knife to cover.





After the pan has cooled, cut into 16 bars.







The finished product.  Definitely not as sweet as the store-bought stuff, but still quite tasty and much, MUCH healthier.






Homemade Chewy Peanut Butter Chocolate Chip Granola Bars – by www.madisonhousechef.com


  • 2 C. oats
  • 1 C. Rice Krispies cereal
  • 1/2 C. flour
  • 2 T. butter
  • 1/2 C. peanut butter
  • 1/2 tsp. salt
  • 1/3 C. sugar
  • 5-6 T. honey
  • 1/2 C. mini chocolate chips
  • 1/4 C. water

DIRECTIONS:Lightly grease a 9×13 pan. Preheat oven to 325 degrees. Combine all ingredients, except chocolates, in a large bowl. Mix thoroughly, incorporating the peanut butter and honey throughout the dry ingredients.  Fold in chocolate chips.  Firmly press dough into a 9×13 pan.  Bake at 325 degrees for 25 minutes or until the edges begin to brown.  Cool on a rack for 30 minutes, then cut into approximately 16 rectangular pieces.  Store in airtight container; consider keeping them in the refrigerator if you have a warm kitchen.


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