Peanut Butter Pecan Granola Cookie Bars

When we create recipes in the Downes Media studio, it’s always a true team effort. These Peanut Butter Pecan Granola Cookie Bars are a perfect example of how food styling and photography come together to make something look as good as it tastes.

Michael, our food stylist, started by pulling out the key ingredients: Jif Creamy Peanut Butter, Ingles Best Cage-Free Brown Eggs, crunchy pecans, and a hearty scoop of Laura Lynn Granola Mix. He carefully measured, mixed, and layered the dough, making sure every bar had just the right balance of oats, chocolate chips, and those signature glossy pecan halves pressed on top.

While Michael worked his magic in the kitchen, our photographers—Aubrie, Keira, and David—were already scouting the best light and angles. Aubrie focused on capturing the texture of the bars, making sure you could almost feel the crunch through the screen. Keira honed in on those chocolate chips and granola clusters, creating close-up shots that make your mouth water. And David, with his knack for storytelling through images, pulled back to showcase the bars in generous stacks, ready to be shared with family and friends.

As for me, I stood back and watched the collaboration unfold. The golden edges of the bars, the rustic wood background, and the mix of sharp and soft focus all came together to highlight the story we wanted to tell: that these bars aren’t just snacks, they’re a little piece of homemade comfort.

In the end, we had not only a tray of chewy, crunchy, chocolatey cookie bars to enjoy, but also a gallery of images that celebrate the craft behind them. That’s what I love about working with this team—every recipe becomes a memory, every photo a moment worth savoring.

So go ahead, try these Peanut Butter Pecan Granola Cookie Bars in your own kitchen. And remember, the secret to making them truly special is in the details—just like our team brings to every shoot.

Peanut Butter Pecan Granola Cookie Bars

Ingredients:

• 1 cup Jif Creamy Peanut Butter

• ½ cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 Ingles Best Cage-Free Brown Eggs

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup rolled oats

• 1 cup pecans, chopped (plus extra halves for topping)

• 1 cup Laura Lynn Granola Mix (your favorite flavor)

• 1 cup chocolate chips
  

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking dish with parchment paper.

2. Cream together the peanut butter, unsalted butter, and brown sugar in a large mixing bowl until smooth and fluffy.

3. Add eggs and vanilla, mixing until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture.

5. Fold in the rolled oats, chopped pecans, granola, and chocolate chips until evenly distributed.

6. Press the dough evenly into the prepared baking dish. Press a few extra pecan halves and chocolate chips on top for a pretty finish.

7. Bake for 25–30 minutes, or until golden brown around the edges and set in the middle.

8. Cool completely before slicing into bars.
   

Serving Tip:

These bars are perfect as a mid-morning snack, an after-school treat, or even a grab-and-go breakfast. Store them in an airtight container at room temperature for up to 5 days—or freeze for longer storage.