peanut butter granola bars with cacao nibs
Recipe type: dessert
  • Cooking spray (or neutral oil)
  • 1 egg white *
  • ½ cup chunky or creamy unsweetened peanut butter (Be sure to mix in the oil on top as much as you can before you measure out what you need.)
  • ⅓ cup brown sugar
  • ¼ cup honey
  • ½ cup (1-stick) unsalted butter, melted
  • 2 cups old fashioned oats
  • ¼ cup slivered or roughly chopped almonds, toasted **
  • ⅓ cup cacao nibs
  1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
  2. Spray an 8 x 8-inch nonstick baking pan with vegetable cooking spray (or lightly oil).
  3. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray (or lightly oil).
  4. In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the cacao nibs.
  5. Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1½-inch squares and serve. These are great with vanilla ice cream.
* On some of my trials, I tried just using a whole egg here (so as to not waste the yolk) but the bars fell apart more easily. The yolks can be saved for a custard for ice cream making (see my Raspberries and Cream Ice Cream for an example of custard-based ice cream). ** To toast almonds per Giada's directions, arrange nuts in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
Recipe by story of a kitchen at