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Snack recipe · from the recipe book

Peanut Butter Cocoa Crispy Quinoa Bars

Chewy, fudgy pressed bars with a deep cocoa-vanilla flavor, toasted crunchy quinoa and melty chocolate chip pockets.

Peanut Butter Cocoa Crispy Quinoa Bars

Ingredients

  • ⅓ cup50 gQuinoa, dryrinsed and patted very dry
  • ¼ cup64 gPeanut butter, no salt added
  • 2 tbsp42 gHoney
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • ½ cup40 gOld-fashioned rolled oats
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedchopped
  • 3 tbsp30 gSemisweet chocolate chips

Steps

  1. Line a small loaf pan (about 8 by 4 inches) with parchment, leaving the paper hanging over the sides.
  2. Toast the quinoa in a dry skillet over medium heat, shaking often, for 6–8 minutes until it smells nutty, crackles and turns golden. Tip it into a large bowl.
  3. Toast the oats in the same dry skillet for 3–4 minutes until lightly golden, then add them to the quinoa with the chopped dry-roasted peanuts and let cool for 5 minutes.
  4. In the skillet over low heat, stir the peanut butter and honey together for 1–2 minutes until smooth and loose. Take the skillet off the heat and stir in the unsweetened cocoa powder, vanilla and salt to make a glossy chocolate syrup.
  5. Pour the chocolate syrup over the quinoa, oats and dry-roasted peanuts and stir until everything is evenly coated. Let it cool for 5 minutes so the chips won't melt fully, then fold in the chocolate chips.
  6. Scrape the mixture into the lined pan and press it down very firmly with the back of a spoon or the bottom of a glass into an even layer.
  7. Chill for 45 minutes until firm, then lift out by the parchment and cut into 4 bars. Keep leftovers in the fridge.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Peanuts. Some brands contain milk, gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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