
These chewy bars came out of a wild week of non-stop sourdough baking when my fridge was dangerously close to overflowing with discard. Scanning the snack labels in my pantry, I figured there had to be a better, less pricey treat for my kids that would also use up some extra sourdough starter. After a few trial runs (and a kitchen full of chocolate smears), these chocolate peanut butter bars were the runaway hit in our house.
Funny thing, last week my kid picked these for his lunch instead of grabbing a packaged cookie. Unexpected parent wins like this always make my day.
Tasty Key Ingredients
- Sourdough Discard: Brings a mild tang and keeps things soft
- Natural Peanut Butter: Gives creaminess and helps everything stick
- Local Honey: Adds sweetness and helps bind the mix
- Rolled Oats: Fills you up and gives that classic chew
- Mini Chocolate Chips: Real talk, the kids are here for the chocolate

How to Whip Up Your Bars
- The Pan and Bake:
- Once you've got your mix together, press it tight into your parchment-lined pan. A good press keeps those bars from crumbling.
- Time for Dry Stuff:
- Scoop in the oats, brown sugar, and a pinch of salt—mix until it's all sticky and well-coated. Fold in the chocolate chips and peanuts last.
- Sweeten It Up:
- Stir in honey and vanilla, then swirl in your discard. This is where sourdough starter gets its moment to shine.
- Kick Things Off:
- Melt together the butter and peanut butter—this gooey mix is what gives the bars their rich taste and keeps them from falling apart.

We've relied on these bars for fast snacks and lunchbox surprises more times than I can count. It just goes to show, turning leftovers into something good can be a game-changer for busy families.
Recipe FAQs
- → Can I use bubbly sourdough for this?
- Nope, this works with flat, runny discard and not an active sourdough starter.
- → What can I use if I’m out of sourdough discard?
- You can replace it with 1/4 cup of flour and the same amount of yogurt. It'll have a slightly different taste, though.
- → How do I make them less sugary?
- Cutting down on honey is an option. Just keep in mind they might fall apart more since honey helps hold everything together.
- → Can I switch up the mix-ins?
- Sure! Swap or add in things like pecans, almonds, dark chocolate chunks, dried fruit, or even pumpkin seeds.
- → Why’s chilling needed?
- Letting them chill for at least two hours ensures they firm up enough, which makes slicing and handling much easier.