Crave Worthy Chocolately Peanut Butter Bar
Is there a better combination than peanut butter and chocolate?
Like seriously…Tell me if there is!
As a kid growing up my favourite “treat” from the corner store was always a pack of Reeses Peanut Butter Cups. Now as much as I’d love to enjoy a pack of these I find even 1/2 a cup a little too sweet! Apparently I grew outta my sweet tooth…
But that doesn’t mean that I don’t still crave all the peanut butter and chocolate jam packed together!! Which is why and how this square came to life!
Years ago when I first started my journey into “healthier” living I was craving something similar to a Reeses. And after HOURS of scouring the internet I came upon a Peanut Butter Bar that definitely caught my eye! It was easy. I had all the ingredients! AND it was made from healthier alternatives to a traditional one! Win! Win! WIN!!
It quickly became a go to snack for me.
Now becasue I am me and often will read a recipe once and then just free style it after that…That recipe became this one! Still easy! Still tasty! BUT even more so!
Peanut Butter Bar
Ingredients 1st Layer:
1 1/2 cups Oat Flour, see recipe notes for alternatives
1 tbsp Maple Syrup
3 tbsp Coconut Oil melted
2 tbsp Raw Cacao
Ingredients 2nd Layer:
1 cup Peanut Butter, or sub nut butter of choice is allergic
3 tbsp Maple Syrup
2 tbsp Coconut Oil
1/8 tsp Sea Salt
Ingredients 3rd Layer:
1/2 cup Raw Cacao
1/2 cup Coconut Oil
3 tbsp Maple Syrup
Large Flake Sea Salt
How To:
Line a square 8x8 pan with parchment paper. In a medium mixing bowl combine all the ingredients for the first layer until the mixture becomes dough like. Press the mixture into a thin layer in the lined pan using a spatula until evenly spread.
Over low-medium in a small heavy bottom pot combine the ingredients for the 2nd layer. If your nut butter is already runny and creamy you can skip the stove top and combine the ingredients by hand in a bowl. Once mixture is combined you remove first layer from the freezer and pour the mixture over top, placing back in the freezer.
Over low-medium in a small heavy bottom pot melt the coconut oil for the third and final layer. Once coconut oil is melted turn off the stove and remove the pot from the heat. Using a whisk add in cacao and maple syrup. Let cool for about 3 minutes. Whisk again and then pour over then pour over top of the other 2 layers placing back in the freezer for about 10 minutes.
After 10 minutes remove from freezer and sprinkle with large flaked sea salt. Place back in the freezer for 2 hours before removing and cutting into desired pieces.
This recipe works best with actual oat flour BUT you can use quick oats as well, OR almond flour.
This recipe is also best stored in the fridge and taken out piece by piece to eat. If leaving it on the counter to serve leave out for no longer than 30 minutes at room temperature.
Store in an air tight container in the fridge for 5-7 days or in the freezer for up to 3 months.
