PeanutButter Bars

For the LOVE of PB – I just can’t get enough. These deliciously crunchy PeanutButter Bars are my ‘travelling light’ alternative to carrying around a tub of my favourite natural peanut butter (which can often be found at the bottom of my tote). It’s the Frank’s to my everything. AND…like many of my other goodies, these gems are packing a variety of protein partners. It’s a light snack that will silence those pesky growlies. Yes, please!

PeanutButter Bars
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

For the LOVE of PeanutButter - I just can't get enough. These PB bars are full of protein that will silence those pesky growlies. This is my 'traveling light' alternative to packing around a tub of peanut butter.

Course: snack, sweet treat
Cuisine: *plant based + gluten free
Keyword: peanut butter, bars, protein
Servings: 20 bars
Author: thecrimsonsink
Ingredients
PeanutButter Bars
  • 1&1/2 cups natural crunchy peanut butter
  • 2 cups medjool dates, pitted (about 16-18 dates)
  • 1/2 cup sliced blanched almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup hemp hearts
  • 1/4 cup ground flax seed
  • 1 cup brown rice crispies cereal
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
Chocolate Topping
  • 1 cup nondairy semi-sweet chocolate chips
  • 1/2 cup natural crunchy peanut butter
  • 1/4 cup organic powered sugar *optional
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
Instructions
  1. In a food processor, add the peanut butter, dates, sea salt, and vanilla. Blend just until combined. Add the almonds, sunflower seeds, hemp hearts, and flax seeds. Pulse until crumb-like or finer. Pour the mixture into a large bowl, add the brown rice crispies. Fold until everything is evenly combined.

  2. Line a 9x9 baking sheet with parchment paper. Pour the bar mixture into the prepared baking sheet. If needed, lightly damp your hands with water. *Press firmly and evenly down over the mixture ensuring it's spread throughout the sheet. Place in the refrigerator.


  3. Place a double boiler onto the stove and add just enough water to the lower pot so it's not touching the base of the upper pot/bowl. Bring the water to a boil, add the chocolate chips to the upper pot, and stir while the chocolate melts. Turn off the heat. Add the vanilla and sea salt. Stir. Then add the peanut butter and powdered sugar. Stir well until there are no visible lumps of powdered sugar - you'll want to stir somewhat quickly as the chocolate will continue to thicken as it cools.


  4. Grab the bars from the fridge and pour the chocolate mixture overtop. Use a spatula to smooth out the chocolate over the bars. Place back into the fridge for 1hr to set.


  5. Remove from the refrigerator, lift up by the parchment paper, and cut into desired size pieces. 

    Store in an airtight container in the fridge. Good for 5-7days.

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