Have you been enjoying Girl Scout ReDo week?

I sure have enjoyed making and eating them!

The last post in this series takes on BL’s favorite, the Tagalong. Oatmeal and Peanut Butter base with a thick chocolate topping.

Remember, the goal of this week was to take our favorite Girl Scout cookie flavors and make them into something we could actually serve our kids.

I love a hearty granola bar and these definitely fit the bill. If you want more of an even balance between peanut butter and chocolate, spread a little less filling into the pan or use a larger pan.

Either way, you will love them. I’ve been enjoying them for breakfast with a homemade almond milk latte or on-the-go as an afternoon snack.

I hope you have enjoyed our Girl-Scout Re-Do week. Which flavor was your favorite?

What traditional items would you like to see made over next? 

Tagalong Girl Scout Granola Bars

Ingredients:
2 cups oats
3/4 cup peanut butter
1 cup packed dates
1/2 cup rice crispy cereal
1/4 cup agave syrup (or other sweetener, honey, maple syrup)
1/2 cup chocolate chips
1 tsp. neutral oil
chocolate shavings, optional topping.
In a food processor, combine the oats, peanut butter, and dates until a chunky crumb forms. Add the rice crispy cereal and agave. Process until the dough is sticky and able to be pinched between your fingers and hold it’s shape.

Press into a lightly greased 8X8. Place in the fridge for 30 minutes.

Combine 1/2 cup chocolate chips and 1 tsp. neutral oil. Place in the microwave and heat for 1 minute. Remove and stir until creamy.

Pour over the peanut butter bars and spread to all corners. Sprinkle on chopped chocolate.

Place back into fridge to harden, about 30 minutes. Slice into bars.

There’s a few things that are more of a luxury than a necessity when in comes to DIY food.

Homemade hummus: Often. I rarely buy store hummus unless I am in a major pinch and need something to spread on my carrots like yesterday.

Homemade bread: Rarely.There’s just not enough time in the day.

Homemade jam: Twice a year. Ideally I make enough to last us through the year. PB&J is an easy pantry staple, especially when I don’t want to go grocery shopping.

Homemade peanut butter: Always. Few store-peanut butters are peanut only and the one’s that are typically cost about $5 a jar. It’s a simple no brainer. In less than 10 minutes I can have enough peanut butter to feed a small family, without the added expense, salt, sugar and/or hydrogenated oils.

Peanut butter and apples is one of my favorite snacks. I keep a bag of apples and small jar of PB in my office for days when I need something to tide me over until after kickboxing or until I make it home.

My other favorite snack? Peanut butter on cinnamon raisin bagels. It’s my absolute favorite post-workout breakfast.

As I got to making my batch of peanut butter this week, I thought about combining those flavors into one.

Genius might the appropriate word here.

Fresh peanut butter mixed with raisins, cinnamon, and vanilla.

How did I not think of this sooner?

Ingredients:

4 cups peanuts
1/2 cup raisins
1 tsp. cinnamon
1 tsp. vanilla extract

Directions:

Place 4 cups peanuts into a high-powered blender or food processor.

Puree for at least 5 minutes until very smooth. The consistency should be like creamy peanut butter.

Add raisins, cinnamon, and vanilla extract.

Puree for 2-3 more minutes.

Spread on toast, apples, or just eat it by the spoonful!

Have you ever made your own nut butters before? I hope I’ve convinced you to start! It’s very simple and taste a ton better than store-bought peanut butters.

Dare I say this ice cream recipe is “healthy?” Low sugar, dairy-free and full of flavor, this might be my favorite new ice cream recipe.

Appropriately called “Elvis,” this ice cream combines chocolate, peanut butter, and bananas. The perfect ingredient to add creaminess and flavor, bananas are a lower calorie sub for cream. If you didn’t know any better, this ice cream taste just like regular chocolate ice cream so don’t think your subbing flavor for fat.

I’ve got 4 more delicious, dairy-free ice cream recipes for you coming in the next two weeks so stay tuned! And if you haven’t bought that ice cream maker yet, well, what are you waiting for?

Elvis Ice Cream

1 1/2 cups almond milk
2 tbsp. unsweetened chocolate powder
4 tbsp. sugar
3 tbsp. Peanut Butter (I like Peanut Butter & Co brand)
2 very ripe banana

Blend together the almond milk, sugar, and chocolate in a blender for 30 seconds until sugar is dissolved into the milk. A high powered blender will do this for you; if your sugar isn’t dissolved in the milk then heat the chocolate milk mixture over low-heat until it is smooth and non-grainy.

Add the bananas and peanut  butter and blend for 1-2 minutes. Place the mixture into the fridge for 30-45 minutes until mixture is cool.

Place mixture into your ice cream maker and process for ~20 minutes until thick. Serve immediately or place into the freezer for a firmer ice cream. 

Let me know what you think,

Salty peanut butter & sweet strawberry jelly have always been a perfect combination. Now these two lovebirds take over  your basic cookie bar. They are amazing! I almost wish I didn’t make them because I cannot stop eating them. Almost. But then I have another bite and I am really glad they are in my possession!

These aren’t winning any health awards, but everyone deserves a treat sometimes.

Peanut Butter and Jelly Bars

Ingredients:

3/4 cup smooth peanut butter
3/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. water mixed with 1 tbsp. ground flax seeds

1/2 cup vegetable shortening (I like Earth Balance brand)
2 tsp. vanilla extract
3/4 cup strawberry jam
1/2 cup unsalted peanuts, chopped

Preheat oven to 350. Line a bar pan (8x8x2) with aluminum foil, let the ends hang off a bit. Make sure the foil is firmly pressed into the pan bottom and corners.

Combine flour, baking powder, and salt in a bowl. In a food processor/with an electric mixer combine peanut butter, sugar, and shortning. Add the flax seed mixture and vanilla. Mix until smooth and well combined. Slowly add the flour mixture to the peanut butter, 1/2 cup at a time. Mix till well combined.

Divide the dough in half. Spray the foil lined pan with non-stick cooking spray. Place half of the dough in the foil pan and press down evenly onto the bottom of the pan. Place the remaining dough in the freezer for 10 minutes.

Spread the jelly over the first layer of dough. Remove the dough from the freezer and crumble the dough ontop of the jelly layer. Sprinkle on the chopped nuts.

Bake for 30 minutes until the top is golden brown. Allow to cook for at least 30 minutes. Lift the bars out of the pan using the foil overhang. When completely cooled, cut into 16 squares.

*Adapted from Bon Appetit

Per bar: 283 calories, 15g fat, 1.6g fiber, 5.5g protein