Del’s Peanut Butter Breakfast Bars

• 1 cup natural peanut butter (creamy or crunchy)
• ⅓ cup honey or maple syrup
• 2 large eggs, beaten
• ½ cup chopped pecans
• ¼ cup chia seeds
• ¼ cup mini dark chocolate chips (optional)
• 2 tablespoons ground flaxseed (optional)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1–2 tablespoons coconut flour or almond flour (if mixture is too wet)

Method

1. 1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang, and lightly grease.
2. 2. Whisk peanut butter and honey/maple syrup until smooth.
3. 3. Add beaten eggs and vanilla; mix well.
4. 4. Stir in salt and ground flaxseed (if using).
5. 5. Fold in pecans, chia seeds, and chocolate chips (if using).
6. 6. If mixture is too wet, add 1–2 Tbsp coconut/almond flour.
7. 7. Press firmly into prepared pan.
8. 8. Bake 15–18 minutes until edges are set and lightly golden (center may still be soft).
9. 9. Cool completely in pan (at least 2 hours), then cut into bars.
10. 10. Store in refrigerator up to 1 week (or freeze up to 3 months).