Peanut Butter Trail Mix Bars

Layer the cut bars between sheets of parchment in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

8-inch Square Baking Pan or 9-inch Square Baking Pan | Food Processor | Glass Mixing Bowl | Silicone Spatula

I’ve made these bars countless times with all sorts of ingredients substitutions. See all successful ingredient substitutions in the blog post above.

Instead of almonds and cashews, feel free to replace with your favorite nuts. I like to use salted nuts for a sweet/salty bar, but feel free to use unsalted. You can use raw or roasted, whichever flavor you prefer. I usually use roasted.

If you don’t have ground flaxseed, replace with the same amount of whole oats. No need to pulse these with the ingredients in step 2. (Use in step 3.)

Feel free to use any dried fruit you enjoy. If the dried fruit you’re using isn’t small like dried cranberries and raisins, chop into smaller pieces.

Feel free to use your favorite peanut butter, creamy or crunchy, natural or processed, or another nut butter you love.

You can use regular size chocolate chips, but the mini size make these bars easier to cut. Feel free to skip the chocolate chips and replace with sunflower seeds, dried fruit, or chopped nuts.