July 25, 2024 / Lyn Jones / 0 Comments
Five-ingredient peanut butter bars with a rich chocolate topping.
Ingredients
8 Tabs unsalted butter with 1/4 tsp coarse salt
1 cup plus 2 T smooth peanut butter, divided
graham crackers* (about 113 grams – 1/2 cup) * or digestive/arrowroot/ biscuits or ginger snaps.
2 cups icing sugar
1 cup semi-sweet choc chips
Flaky salt, such as Maldon (optional)
1. Line the bottom and 2 opposite sides of an 8×8″ or 9×9″ baking pan with a sheet of parchment paper long enough so that it hangs off the sides to form a sling.
2. MW butter in a large microwave-safe bowl on HIGH until melted, 40-60 seconds. Add 1 cup of PB and stir to combine. Add icing sugar and stir until combined.
3. Place graham crackers in a 4.5L (v. large) zip-top bag. Use a rolling pin to crush into fine crumbs (about 1.25c). Add crumbs to PB mixture & stir to combine. Transfer to baking pan, press evenly. |
4. Wipe out the bowl. Place choc chips & remaining 2T PB in bow: MW on HIGH, stirring halfway through, until choc chips are softened enough to melt completely in the residual heat: about 40 seconds total. Spread evenly over the bars. Sprinkle with flaky salt if desired.
5. Refrigerate until firm: about 2 hours. Grasping the excess parchment paper, lift peanut butter bar out of the pan onto a cutting board. Cut into 16 bars. Thaw overnight in fridge before serving.
NOTES:
Storage: Transfer to an airtight container, keeping each layer separated by parchment paper. Refrigerate for up to 1 week or freeze for up to 3 months.
June 30, 2024 / Lyn Jones / 0 Comments
They’re the perfect copycat dessert that’s better for your than the classic Snickers bar!
Ingredients
Base
¾ cup oats
2 Tabs smooth peanut butter (try almond)
1 Tabs maple syrup
Homemade caramel
½ a packed cup dates
¾ cup peanut butter
⅓ cup roasted peanuts
Chocolate Covering
1 100g/3.5oz bar vegan dark chocolate
Flaky sea salt (optional)
food processor
blender
flat knife
parchment-lined baking sheet
Base
Pour oats into high speed blender and blitz into fine flour.
Pour flour into mixing bowl, and add 2 tablespoon smooth peanut butter, 1 tablespoon maple syrup and 2½ tablespoon water. Mix until well combined (it will be a bit crumbly but you should just be able to shape it into a ball).
Line a rectangular food container (about 6 x 7½ inches) with parchment paper and press mixture into it, flattening down with hands. Set aside.
Filling
Combine ½ cup dates, ¾ cup peanut butter and 2 tablespoon water in a food processor for 1-2 minutes until fully incorporated. (You may need to scrape sides down to get it smooth.)
Spread filling over oat layer, flattening down as you go – I suggest using hands as texture will be quite firm. Scatter peanuts over top and press into filling (reserving some for decoration).
Cut into 9 rectangular bars with flat knife and freeze 30 minutes to set.
Chocolate covering
Melt chocolate in heatproof bowl over a small saucepan of simmering water. Using knife, gently remove bars from container and place on parchment-lined baking sheet.
Dip each bar in melted chocolate and return to baking sheet. Before chocolate sets, sprinkle over peanuts and sea salt flakes (optional).
Freeze 10 minutes to fully set chocolate, then refrigerate or freeze until needed.
NOTE:
Cut bars before freezing – They will be too solid to cut once they’re set!
Store uneaten bars in an airtight container in the fridge for up to 5 days. Alternatively, you can store them in the freezer for up to 3 weeks.