Homemade Peanut Butter Chocolate Chip Larabars

When our family went gluten free, one of the hardest things to find was a bar that the kids could eat that tasted good.  We stumbled upon Larabars and they were hooked.  The problem is, they are not cheap!  They can run $1.00-$1.50 per bar.  If you have boys in the house, you know that you have to have a "go to snack" for the times you don't have time to prepare something.  We always have apples, bananas, carrot sticks, yogurt, string cheese...but sometimes they want something more substantial... and sweet.  Me too, who am I kidding.  

You may not be gluten free.  You may think your granola bar or protein bar is healthy.  Take a look at the ingredient list.  Do you recognize every ingredient on there?  Is there a LOT of sugar?  I personally am extremely aware of ingredient  lists...I don't buy a lot of packaged food, so when I do I want to know what's in it.  If it's going into my kids or my body, it needs to have substance and be nutritious.  

Okay, off my soap box.  These are EXTREMELY EASY TO MAKE!  I promise you.  There are only 4 ingredients!  Yes,  you read that correctly.  :)  And yes, you can totally make these!  Get out your food processor and these ingredients, and go for it!

I got the recipe from The Wanna Be Chef.  Just click the link to see her version.  I made mine without the salt.  Here is what I did:

HOMEMADE PEANUT BUTTER CHOCOLATE CHIP LARABARS

makes about 6 bars

Ingredients

1 cup pitted dates (I used Sun Dates)

1/2 cup peanuts (I used Planters dry roasted peanuts)

2 T creamy peanut butter (I used Natural Jif Creamy)

1/3 cup miniature chocolate chips (I used Ghiardelli)

Directions

1. Place dates and peanuts into a food processor and process until it starts to form a paste.
2. Add peanut butter and process until a "dough" starts to form.
3. Add miniature chips and pulse (just enough to combine). 
4. Line a loaf pan with parchment paper, with overhang on each side.  Add ingredients and spread out into loaf pan.  Fold parchment side over mixture and place another loaf pan on top to press into bars.  
5. Refrigerate until bars hold together (1-2 hours per other recipes).  I put mine into the freezer for 30 minutes and they held together.  
6. Remove from pan with overhang from the parchment and slice into bars.  
7. Wrap in parchment or plastic wrap and store in the refrigerator.  

 I stored mine like this with a lid and put them in the fridge.  You can store them in an airtight container in the pantry too, but if you've had a Larabar you know they can get sticky if too warm.  Give it a try.  You won't be disappointed.  And you save a TON of money doing it yourself!