Spicy Chocolate Peanut Butter Granola Clusters (Fivefecta!)

I opened some granola for a snack one day that I didn’t end up loving.  I don’t remember what kind it was (Bakery on Main, maybe?), which makes it pretty likely that I’ll buy it again.  I’m not scared though because I turned it into something so good!  Chocolatey, spicy, and a little salty is an addictive taste trifecta and these little nuggets had just that – plus crunchy and peanut buttery…so I guess a fivefecta.  By the way, Fivefecta is a word in Urban Dictionary (so you know it’s true) – I looked it up after I typed it.

Like Mable, I could not resist the lure of the Fivefecta, so I made these on a whim.  And it was even a little sneaky because Lo didn’t know I used spicy peanut butter and was surprised (and delighted) when he tasted these.  These took about 5 minutes to whip up and can be made in as big or small of a batch as you want.   I really didn’t measure the ingredients, so I just put approximates below.  I don’t think you need to measure because it’s that simple. Next time I’ll think ahead and measure so I can edit this because I know some people are terrified to do anything in the kitchen without measurements.

I used Krema Hot and Spicy Peanut Butter, which is made locally, but assuming most people can’t get their hands on this, I added some recommendations for the spice in the recipe below – just adapt to taste.  We LOVE this spicy peanut butter and even tried to duplicate it for Christmas gifts last year – with a fair amount of success.  If you happen to be in Columbus, Krema Nut Company is located on Grandview Avenue and they have a little cafe inside where they sell made to order peanut butter sandwiches with fun toppings (think spicy raspberry jam, marshmallow fluff, nutella, chocolate, etc).  While I can no longer enjoy the sandwiches, I LOVE the spicy peanut butter milkshakes.

Spicy Chocolate Peanut Butter Granola Clusters
(measurements are approximate)

• 1 cup chocolate chips, chunks, or discs – I used Merkins that I had leftover
• 2 1/2 tablespoons of regular or spicy peanut butter (or preferred nut butter)
• 2 – 2 1/2 cups of granola (check for gluten, especially barley malt)
• 1/4 teaspoon of cayenne pepper, to taste is using regular pb and want it spicy
• 1/4 sriracha sauce (or hot sauce), to taste is using regular pb and want it spicy
• sea salt for topping

Choose a baking sheet or plate that will fit in the fridge or freezer and line with waxed or parchment paper.  Place chocolate and peanut butter in a glass bowl.  Microwave for 15 seconds at a time, stirring well in between, until completely melted.  Don’t burn the chocolate – that’s a kitchen sin!  If adding spice, add it now and taste, adding more if needed.  If you end up with too much spice, just add a little more pb and chocolate.  Don’t be mad about having to taste melty chocolate and peanut butter.

Stir in granola, adding as much as you want, depending on how coated you’d like it to be.  I wasn’t worried about having every morsel coated, but wanted it to stick together.  Drop spoonfuls of mixture onto parchment lined pan or plate. Pour a little sea salt into your hand and using your thumb and index finger, sprinkle a little sea salt on each cluster.

Place in freezer or fridge to harden, depending on how long you think you can wait to eat these.  I store these in the fridge, though they are okay to leave out for a few hours at a time before they get a little melty.These were a nice little snack after lunch or dinner…or sometimes both.  While Fivefectas are usually very risky, you can’t go wrong with this flavor fivefecta.