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Peanut Butter and Chocolate Chip Muesli Bars – DF and GF options.

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Peanut Butter Muesli Bars – Poro Huapata Pata Pīnati

Homemade muesli bars are so much better than store bought because the ingredient list is so much smaller. I made this recipe for Pic’s Peanut Butter a couple of years ago. I pulled back the huka (sugar) for these poro huapata (muesli bars) so they make the perfect snack to take to kura (school) or mahi (work). It is also really flexible so you can sweeten the muesli bars with either mīere kōura (golden syrup), mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup). I use a simple toasted muesli with nuts and seeds from the store or a keto muesli for a gluten free option to cut down on ingredients. So, jump in the kāuta (kitchen) and fill your hearts and puku (stomach) with this goodness! Mauri ora!

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.

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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 pata pīnati (peanut butter)
  • ⅓ 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)
  • ½ tbsp wanira (vanilla)
  • 1 hēki (eggs, size 6)
  • 1 ⅓ C mūruhi kua whakatōhia (toasted muesli with seeds) or for a gluten free option I use the same amount of keto muesli.
  • ¼ tsp tote (salt, fine)
  • ¼ C kokonati (coconut)
  • ¼ C puehu parāoa (flour) or puehu kānga (cornflour) for a gluten free option.
  • ½ tsp pēkana paura (baking powder)
  • ½ C karanipere kua tapatapahia (chopped cranberries)
  • ½ C (100 g) tītipi tiakarete (chocolate chips) or chopped chocolate

The Decorations – Ngā Whakarākei (optional)

  • 3 tbsp 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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