New month, new week, new day, new snack bar recipe.
This time peanuts, peanut butter, and an entire mess of chocolate are coming together to create what might simply be my favored snack bar combination but.
Let’s rewind to spring 2015. I made vanilla almond snack bars, a selfmade KIND bar copycat of sorts, to bring forth a tenting ride. Sweet, salty, and purely addicting. I recall eating almost the complete batch myself. Since then I’ve made a parade of flavors including cashew coconut, chocolate cherry, pumpkin spice cranberry, and berry cashew. Each range is wholesome and easy, filled with components you may see, sweet from honey (or brown rice syrup) and dried fruit, and won’t leave you with a mega sugar crash. Grain-free, gluten-free, zero refined sugar, packed with nature’s greatest like nuts, seeds, and dried fruit. Kevin and I can undergo a batch in 2 days and I sense a lot higher snacking on those homemade bars than $three shop-offered energy bars.
It’s been several months because I published a brand new snack bar flavor. And, to be honest, I supposed to percentage this version with you lower back within the spring! I changed a pair odds and ends since I last made them in April. I delivered a bit greater vanilla extract, some extra peanuts, and a chocolate drizzle. I mean there usually has to be a chocolate drizzle whilst peanut butter is involved. Right? Right???
You best want eight substances. And they aren’t something out of the regular; I’d say the maximum specific ingredient would be the almond meal. Almond meal is the “flour” to help bind all of the ingredients together. It’s in reality ground up almonds earlier than accomplishing the degree of almond butter. I make almond meal (also called almond flour, if using blanched almonds and grinding a little greater fine) by using pulsing entire almonds till they attain a gritty and rough flour-like consistency.
I shared this picture with you earlier than, but right here it's miles again so you can see:
Sticky honey and 5 finely chopped dates additionally assist bind, while giving the bars taste and wonder. A generous Tablespoon of peanut butter does the equal: flavor and binding, at the same time as peanuts make up the bulk of the bar. I use salted peanuts due to the fact I love a salty sweet treat more than something. You can use unsalted in case you decide on and upload salt on your taste. About those peanuts: deliver them a few chops. See them inside the picture above? I use my meals processor and pulse them some times. Do you have one? I love my trusty Ninja (which doubles as a blender!). I use the food processor to more or less chop up the dates too. A food processor is available in VERY accessible for snack bar making!
Like my other flavors, the prep couldn’t be simpler. Mix the whole thing collectively in 1 bowl then press tightly right into a baking pan. They most effective take about 20-22 minutes at a low temperature; you most effective need to bake them until they’re nicely set and very lightly browned on the rims. In the beyond 12 months making batch after batch, I’ve found out that a bit extra time in the oven is OK and in reality facilitates the bars stay intact while slicing and eating. But, normally, 20ish mins is the candy spot.
Kevin says they flavor much like his family’s no-bake cookies. Which are loaded with sugar and butter. And oats. They’re virtually not anything like no-bake cookies, but they do taste like dessert! I keep them within the fridge and they’re the correct cold chocolate-y deal with for after dinner. And once more proper earlier than mattress. Also at the side of your breakfast smoothie day after today. (That you gained’t SPILL ON YOUR DOG because you have your life together.) And then after lunch. All day long, chocolate peanut butter snack bars absolutely hitting the spot.
1/three cup (114g) honey or brown rice syrup*
1/3 cup (37g) almond meal*
1 Tablespoon (15g) peanut butter (any nut butter works!)
half of teaspoon natural vanilla extract
2 cups (300g) salted peanuts, more or less chopped*
5 Medjool dates, kind of chopped
1/three cup (60g) mini chocolate chips*
optional however no longer certainly: four ounces melted semi-sweet chocolate for drizzling
1. Preheat oven to three hundred°F (149°C). Line an 8 or 9-inch rectangular baking pan with parchment paper with enough overhang on the perimeters to without problems put off the bars from the pan. Set apart.
2. In a medium bowl, blend the honey, almond meal, peanut butter, and vanilla together until blended. Fold within the peanuts, dates, and chocolate chips until combined.
3. Transfer aggregate to organized baking pan and press very firmly into an excellent layer. You really need it packed in tight- as tight as viable. Bake for 20-22 mins, or till gently browned on the rims. Remove from the oven and permit to cool completely inside the pan set on a wire rack for 1 hour, then transfer to the refrigerator to sit back for 1 more hour. This firms up the bars which enables them live compact. Remove bars from the pan the usage of the overhang on the sides and reduce into bars. You can drizzle with chocolate earlier than or after reducing.
Four. Individually wrap every bar in plastic wrap or parchment. Store at room temperature for 1 week or inside the fridge for up to 2 weeks. I find they get a bit sticky at room temperature over a few days, so I choose the fridge.