Chocolate Peanut Butter Pretzel Granola

This granola pretty much destroyed that plan

Once I discovered that it was impossible to fry an egg in the morning while this heavenly substance is living in your cupboards, I decided I would have to change my strategy. From now on, no chocolate after dinner.

So I had my sister hide the chocolate chips on the top shelf in the pantry, far out of reach.

The next thing I knew, it was eight o' clock at night and I was hanging from the top shelf in the pantry. There was the after taste of chocolate in my mouth, so I must have devoured a handful or so of the forbidden substance in my Hulk-like frenzy. Now that I had returned to my senses, I realized where I was. I had no idea how I had gotten up there, but there was no way down but to jump.

So, limping out of the pantry, I decided that I would just have to keep my chocolate consumption to a modest minimum... starting tomorrow.

• • Chocolate Peanut Butter Pretzel Granola
  • 1 cup crunchy peanut butter (smooth is fine too)
  • 1/4 cup butter
  • 3 cups rolled oats
  • 1 cup sweetened flaked coconut
  • 1 cup Rice Krispies
  • 1 cup pecans,chopped (or other nuts)
  • 1 cup pretzels (lightly crushed)
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup milk chocolate chips
  • Preheat the panggangan to 250ºF.
  • Melt the peanut butter and butter together in the microwave. Stir together with the rest of the ingredients (except for the chocolate chips).
  • Spread on an ungreased baking sheet. Bake 1 hour, stirring every fifteen minutes.
  • Melt the chocolate chips and drizzle over the granola. Allow to cool completely before storing in an airtight container.
  • Serve with milk, yogurt, or just by the handful.