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Peanut Butter Muesli Bars

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Peanut Butter Muesli Bars
Peanut Butter Muesli Bars

Peanut Butter Muesli Bars – Poro Huapata Pata Pīnati

These homemade Peanut Butter Muesli Bars are so full of amazing flavour! The homemade versions are so much better than store bought because the ingredient list is so much smaller.

I made this recipe for Pic’s a couple of years ago. I reduced the huka (sugar) for these poro huapata (muesli bars) so they make the perfect snack for kura (school) or mahi (work). It is a super flexible recipe. You can sweeten the muesli bars with mīere kōura (golden syrup), mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup). Kei a koe te tikanga – it is really up to you! Use a store bought toasted muesli with nati (nuts) and kākano (seeds) or use keto muesli if you are looking for a gluten free option.

How to make this recipe:

This tohutao (recipe) is super easy so there are no excuses. Begin my melting pata pīnati (peanut butter), mīere kōura (golden syrup) and pata (butter) or noni kokonati (coconut oil) in a small pot. Remove from the heat and add the hēki (egg) and wanira (vanilla). Add all of the remaining ingredients and stir to combine. Press it in to a prepares baking tin and bake until golden. Koirā noa iho – that is it! So, jump in the kāuta (kitchen) and fill your hearts and puku (stomach) with this goodness! Mauri ora!

Are you a peanut butter fan like I am?

Welcome to the club. Do you love tiakarete (chocolate) and panana (banana) vibes? Try my Banana Cupcakes with Peanut Butter Buttercream, they are perfect for parties or school lunches. For something a little healthier, try my Wheat-free Breakfast Cookies or my No-bake Peanut Butter Slice. And for my all time favourite, check out my Vanilla, Chocolate and Peanut Butter Poke Cake.

Want a similar recipe but with a toast coconut vibe? Check out my Toasted Coconut Fudge recipe, it is so delicious! Or what about a no-bake Rocky Road with Homemade Marshmallow.

Videography and photography by Sarah Henderson.

Butter and golden syrup melting
Peanut butter mixture
melted peanut butter mixture
coconut
flour and cranberries
chocolate chips
Mixture pressed in to tin
Mixture pressed in to tin
Mixture pressed in to tin
Baked museli bars
Baked museli bars
Baked museli bars with peanut butter
Melted chocolate drizzle
Peanut Butter Muesli Bars
Peanut Butter Muesli Bars
Peanut Butter Muesli Bars
Peanut Butter Muesli Bars
Peanut Butter Muesli Bars
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Peanut Butter and Chocolate Chip Muesli Bars – Poro Huapata Pata Pīnati me ngā Tītipi Tiakarete

A low sugar Peanut butter and Chocolate Muesli bar slice. Dairy free and gluten free options are also included.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 15 muesli bars

Ingredients

Peanut Butter and Chocolate Chip Muesli Bars – Poro Huapata Pata Pīnati me ngā Tītipi Tiakarete

  • ½ C (130 g) pata pīnati (peanut butter)
  • ⅓ C (110 g) C mīere kōura (golden syrup) This can be replaced with mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup).
  • 60 g pata (butter) or noni kokonati (coconut oil)
  • 2 tsp (10 ml) wanira (vanilla)
  • 1 hēki (eggs, size 6)
  • 1 ⅓ (135 g) mūruhi kua tōhia (toasted muesli with seeds). For a gluten free option, swap to keto muesli.
  • ¼ tsp tote (salt, fine)
  • ¼ C (17 g) kokonati (coconut)
  • ¼ C (35 g) puehu parāoa (flour) or puehu kānga (cornflour) for a gluten free option.
  • ½ tsp pēkana paura (baking powder)
  • ½ C (60 g) karanipere kua tapatapahia (chopped cranberries). These are optional.
  • ½ C (100 g) tītipi tiakarete (chocolate chips) or chopped chocolate

The Decorations – Ngā Whakarākei (optional)

  • 3 tbsp (45 g) pata pīnati (peanut butter)
  • 50 g tītipi tiakarete (chocolate chips) or chopped chocolate
  • 3 rahipere tauraki-tio (freeze-dried raspberries)

Instructions

Peanut Butter and Chocolate Chip Muesli Bars – Poro Huapata Pata Pīnati me ngā Tītipi Tiakarete

  • Grease and line a 20 – 22 cm square tin with baking paper.
    Pre-heat the oven to 165 °C.
  • Add the pata pīnati (peanut butter), mīere kōura (golden syrup) and pata (butter) or noni kokonati (coconut oil) to a small pot.
    Gently melt it over low heat. Remove from the heat and pout in to a medium bowl.
  • Add the wanira (vanilla) and hēki (egg). Whisk it together.
  • Note: If you are using a chunky muesli or the keto muesli, grind it up a bit finer in a mortar and pestle or blender. Once it is roughly ground, add the mūruhi (muesli) in to the egg mixture.
  • Add tote (salt), kokonati (coconut), puehu parāoa (flour) or puehu kānga (cornflour), pēkana paura (baking powder), karanipere (cranberries) and tītipi tiakarete (chocolate chips). Mix until combined.
  • Spread the mixture in to the prepared tin, making sure it is well pressed down.
    Bake for 20 minutes.
  • Remove from the oven and press the cooked slice down a little bit.

The Decorations – Ngā Whakarākei (optional)

  • Spread the pata pīnati (peanut butter) over the warm bars.
  • Melt the extra tiakarete (chocolate) and drizzle it over the top.
    Sprinkle with rahipere tauraki-tio (freeze-dried raspberries).
  • Cut in to bars and you are ready to eat.
    This will keep for up to five days in a sealed container.

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