If there’s one snack that’s followed me through childhood and beyond, it’s apples and peanut butter. Truly the best snack.
When I was little, my mom would slice apples, sprinkle them with cinnamon, and serve them with a dollop of peanut butter. I thought it was the greatest thing—well, almost the greatest. Sometimes I threw tantrums for Happy Meals, but the apple-and-peanut-butter combo always stuck with me.
Thankfully the apples and peanut butter stayed; the Happy Meals did not. That left room for cake, bacon and chocolate on special occasions, which is a good thing.
These snack bars come with a quick homemade applesauce. If you have jarred applesauce, you can use it, but I was out, so I cooked down apples with cinnamon until soft and lightly mashed them—leaving some small chunks for texture. I have to admit I sample spoonfuls while making it. It’s part of the fun.
I bind everything with melted peanut butter and a touch of honey. It’s similar in spirit to simple granola bars but sturdier—you can hold a wedge in your hand without it falling apart.
Instead of pressing the mixture into a baking pan and cutting bars, I used a springform pan and baked it into a round so I could serve wedges. It’s a small change that makes snack time feel a little more special.
Wedges are more fun than bars—like granola cheesecake, but without the guilt. Of course sometimes I still wish it were actual cheesecake or pizza. I get hungry thinking about all of it.
Slice the baked round like a pizza and serve. For extra indulgence, drizzle more melted peanut butter over the top. I won’t lie—I often add a little extra something to everything I eat. It’s a weakness, but a delicious one.
Apple Peanut Butter Snack Bars
makes 8 granola wedges
Ingredients:
2 cups rolled oats
1/4 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
2 medium apples, peeled and chopped (or 1/2–3/4 cup applesauce)
1 tablespoon cinnamon, divided
3/4 cup peanut butter, melted
1 teaspoon vanilla extract
1/3 cup honey
Directions:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the oats, flour, 1/2 tablespoon cinnamon, baking powder and sea salt. To soften the apples, toss them with the remaining 1/2 tablespoon cinnamon and microwave for 2–3 minutes or pan-roast over medium heat for about 10 minutes until tender. Mash the softened apples lightly, leaving some small chunks, then add them to the oat mixture.
Melt the peanut butter and stir in the vanilla. Add the peanut butter to the oat-and-apple mixture and stir with a wooden spoon until the ingredients are evenly moistened. You can use your hands to work the mixture together. Add honey one tablespoon at a time, mixing until the dough is sticky but not too wet. The goal is a cohesive, slightly sticky dough.
Spray a springform pan or a pie plate with nonstick spray. Press the oat mixture evenly into the pan and give the top a quick spray to help it hold together. Bake for 18–20 minutes. Let cool for about 15 minutes before slicing into wedges. Serve with additional melted peanut butter drizzled on top if desired.
And yes—I also topped some with chocolate. It was irresistible and disappeared fast. Enjoy these for a portable, wholesome snack that hits sweet, nutty and satisfying notes all at once.