You'll love this quick, energy-boosting snack!
If you enjoyed Zagnut bars as a kid, chances are you’ll love these Peanut Butter and Coconut Crunchies! A childhood favorite recreated, these tasty treats feature creamy peanut butter and toasted coconut flavors. This recipe’s ingredients list sets it apart from the popular store-bought indulgence.
With 100% clean ingredients like rolled oats, coconut, peanut butter, and raw honey, these bite-sized delights pack a protein punch. Complex carbs deliver slow-releasing energy to keep you concentrated and energized for hours!
As a bonus, these sweet-tooth satisfiers are easy (and fun!) to whip up. Simply combine ingredients, shape dough into balls, and refrigerate for about an hour. Nutrient-rich and savory, these crunchies will save you when you’re craving something sweet after a meal or need a quick, energy-boosting snack!
Peanut Butter & Coconut Crunchies
- 1 1/2 cups old-fashioned oats gluten-free
- 1/4 teaspoon kosher or sea salt
- 1 cup plus 2 tablespoons peanut butter natural extra crunchy
- 1 1/4 cups coconut finely grated, plus more for rolling (about 1/4 cup)
- 1/4 cup honey raw recommended
- 1 teaspoon pure vanilla
- 1/2 cup mini chocolate chips optional
- Preheat oven to 300 degrees.
- On a parchment-lined baking sheet, add oats and toast for 15 minutes.
- Remove from oven and allow to cool.
- Use your hands and mix all ingredients together.
- Shape dough into 20 1-inch balls.
- If needed, add a few drops of water until crunchies hold together when made into balls.
- Spread additional coconut on a plate or parchment pepper.
- Roll dough into 20 balls then roll each ball in the coconut.
- Place covered balls in the fridge until set, approximately 1 hour.
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I want to make the Peanut butter and coconut crunchies bit it doesn’t tell how long to bake them. It just says to shape and refrigerate until set.Could you please clarify? Thanks!
Deborah, These are no-bake but you do lightly toast the oats. Preheat oven to 300 degrees.
On a parchment-lined baking sheet, add oats and toast for 15 minutes.
Remove from oven and allow to cool.