These easy-to-make bars come together quickly and are a favorite grab n’ go snack around here. There’s something about the simple combination of peanut butter, butter, honey and oats, studded with dried cranberries and topped with a drizzle of chocolate and a sprinkling of flaky sea salt that is just so satisfying.

I discovered this recipe newly postpartum, and especially like to have them (or make them) for new moms. Cut them up and stash them in the fridge or freezer between layers of parchment paper or individually wrapped for when you need an easy burst of energy.

Peanut Butter Cranberry Oat Bars

Ingredients:

• 1 cup peanut butter (see notes)

• 4 tablespoons butter

• 1/4 cup honey

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla (optional)

• 2 cups old fashioned oats

• 1/2 cup dried cranberries

• 1/3 cup (2 oz) chocolate chips

• flaky sea salt, for sprinkling

Directions:

1. In a medium-sized saucepan set over medium heat, stir the peanut butter, butter, honey, kosher salt and vanilla until ingredients melt together and are smooth. Remove from heat.

2. Stir in oats and cranberries. Spread evenly in an 8x8 or 9x9 square pan that’s either greased or lined with parchment paper (my preference for easier removal & cutting).

3. Melt chocolate chips in a small glass bowl in short bursts in the microwave, stirring until smooth. Drizzle over top of bars. Finish with a sprinkling of flaky sea salt.

4. Chill bars in fridge until set, about 30 minutes to an hour. Slice and serve chilled, or store in an airtight container in the fridge (up to one week or so) or freezer (for a few months, if they last!).

Notes:

• Peanut butter: I’ve only used creamy natural Skippy or Jeff, but I think other nut butters, and homemade nut butters, would also work well. If the peanut butter you are working with isn’t sweetened already, you may want to taste the mixture and up the amount of honey used.

• Storing: As mentioned above, I like to slice these bars and stash them in a container in the fridge layered between parchment, or wrap them individually and keep them in a large zip loc bag in the freezer. Lately, instead of wrapping individually with plastic wrap, I’ve been using fold-top plastic sandwich bags because it’s so much faster. These bars get quite soft at room temperature, so they are best served & eaten chilled.

Modified from Real Simple Make-Ahead Oatmeal Peanut Butter Bars.