River Cottage Honey & Peanut Butter Booster Bars

I’m not gonna lie, these babies are GOOD, but they come at a small-ish price. After taking the time to put the ingredients in the Weight Watchers recipe builder I have discovered that one serving is worth 7WW points (I have no idea how many calories that is….and honestly I don’t really want to know). In the grand scheme of things that’s actually not too bad, but it’s just more than I thought it would be. That aside these Honey & Peanut Butter Booster Bars from one of my favorite British chefs, Hugh Fearnley-Whittingstall are a must make…even if you only make them once….which you won’t because they are SO good!

*Note: this recipe is in grams…I converted it to cups once and it didn’t turn out as good so I would recommend pulling out your kitchen scale.

Honey & Peanut Butter Booster Bars
from River Cottage.net
Servings: 18
WWPlusPoints: 7

Ingredients:

• 125g unsalted butter
• 150g soft brown sugar or light muscovado sugar
• 125g no-sugar-added crunchy peanut butter
• 75g honey, plus a little more to finish
• zest of 1 orange
• zest of 1 lemon
• 200g oats
• 150g dried fruit (you pick; raisins, cherries, dates, apricots, prunes, whatever ya like)
• 150g mixed seeds (I used pumpkin, sunflower and sesame)

Directions:

1. Line a 9×13 or 9×9 rimmed baking sheet with parchment paper and turn your oven on to 325 degrees F.
2. In a deep saucepan over very low heat add the butter, sugar, peanut butter, honey and orange and lemon zests. Leave until melted, stirring from time to time.
3. Add oats, dried fruit, and three-quarters of the seeds to the melted butter mixture and stir until well combined.
4. Spread mixture out evenly on the parchment lined baking sheet, lightly pressing into place as you go.
5. Scatter remaining seeds on top and drizzle with a little more honey.
6. Bake at 325 degrees for about 30 minutes or until golden in the center and golden brown at the edges.
7. Allow to cool completely (this is the hardest part, but they are much easier to cut when cold). Cut into 18 squares and store in an airtight container.

I went ahead and wrapped mine individually in waxed paper so I can throw one in my lunch bag or grab one on my way out.

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