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Close up of Peanut butter muesli bars piled on top of each other in a silver lunchbox.
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Peanut Butter Muesli Bars - Poro Huapata Pata Pīnati

A low sugar Peanut butter and Chocolate Muesli bar slice. Dairy free and gluten free options are also included.
Course Baking
Cuisine Muesli Bars
Keyword gluten and dairy free muesli bars, gluten and dairy free muesli bars recipe, low sugar muesli bar recipe, peanut butter and chocoalte muesli bars, peanut butter muesli bar recipe, pics pics peanut butter nz, reduced sugar muesli bar recipe nz, te reo Māori
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 muesli bars

Equipment

  • 1 x 20 - 22 cm Square Slice Tin

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), mīere (honey), marahihi māpere (maple syrup) or mīere teiti (date syrup). 
  • 60 g pata (butter) or noni kokonati (coconut oil).
  • 2 teaspoon (10 ml) wanira (vanilla)
  • 1 hēki (eggs, size 6)
  • 1 ⅓ (135 g) mūruhi kua tōhia (toasted muesli with seeds) or for a gluten free option, swap it to keto muesli.
  • ¼ teaspoon tote (salt, fine)
  • ¼ C (17 g) kokonati (coconut)
  • ¼ C (35 g) puehu parāoa (flour) or for a gluten free option, use puehu kānga (cornflour).
  • ½ teaspoon pēkana paura (baking powder)
  • ½ C (60 g) karanipere kua tapatapahia (chopped cranberries). These can be omitted or swapped out for any of your favourite dried fruit.
  • ½ C (100 g) tītipi tiakarete (chocolate chips), drops or chopped chocolate of any kind.

The Decorations - Ngā Whakarākei (optional)

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

Instructions

Preheat the Oven:

  • Preheat the oven to 170 °C bake setting or 160 °C fan bake setting
  • Grease and line a 20 - 22 cm square tin with baking paper.

Melt the Butter and Peanut Butter:

  • Add the pata pīnati (peanut butter), mīere kōura (golden syrup) and pata (butter) or noni kokonati (coconut oil) to a small pot.
  • Set it over low heat.
    Āta whakarewaina (gently melt it).
  • Once it melted, remove it from the heat and pour in to a medium bowl.

Mix in the Vanilla and Egg:

  • Add the wanira (vanilla) and hēki (egg).
    Kaurorihia kia māene (whisk it until smooth).

Prepare the Muesli:

  • If you are using a chunky muesli or the keto muesli, chop it up a bit finer in a mortar and pestle, a blender or on a chopping board.
  • Once it is roughly ground, add the mūruhi (muesli) in to the egg mixture.

Add the remaining Ingredients:

  • Add tote (salt), kokonati (coconut), puehu parāoa (flour) or puehu kānga (cornflour), pēkana paura (baking powder), karanipere (cranberries) and tītipi tiakarete (chocolate chips).
  • Whakaranuhia te katoa (mix it all until combined).

Add it to the Tin:

  • Tip the mixture in to the prepared tin and press it down firmly.

Bake the Peanut Butter Muesli Bars:

  • Bake for 20 minutes.
  • Remove the poro huapata (muesli bars) from the oven.
    Using the back of a spoon, press the cooked slice down a little bit.

Add the Extra Peanut Butter (Optional):

  • Spread the pata pīnati anō (extra peanut butter) over the warm bars.

Prepare the Chocolate:

  • Gently melt the tiakarete anō (extra chocolate) on the stove over super low heat as you gently stir. This can also be melted in a heat proof bowl in the microwave, heating for 20 seconds and stirring after each time until just melted.
  • Once it is melted, use a teaspoon to drizzle the chocolate all over the slice.
  • Sprinkle with rahipere tauraki-tio (freeze-dried raspberries).

Cool and Slice:

  • Allow the slice to cool for around 20 minutes and then slice in to bars.

Store the Peanut Butter Muesli Bars:

  • This will keep for up to five days in a sealed container.