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Peanut & Caramel Bars Recipe

Written on Monday, August 7, 2017 | 9:36:00 AM



MAKES : 12 SMALL SQUARES

Ingredients : 
For the base
- 70g almonds
- 90g oats
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup

For the caramel layer
- 135g peanut butter
- 80ml maple syrup
- ¼ tsp sea salt
- 1 tsp pure vanilla extract
- 30g peanuts

For the chocolate top
- 3 tbsp cacao or cocoa powder
- 50g coconut oil, melted
- 4 tbsp maple syrup
- ½ tsp flaky sea salt

Preparation Method :
1) To make the base, add the almonds and oats to a food processor and pulse until the mixture resembles fine breadcrumbs. While the motor is still running, pour in the coconut oil and maple syrup, until the mixture starts to come together. Add a little more coconut oil if needed. Line a small baking tin with clingfilm, ensuring a little juts over the sides (this makes it much easier to get the bars out at the end), and spoon the mixture on top, pressing down with clean hands. Place in the freezer while you prepare the other layers.

2) To make the caramel layer, add the peanut butter, maple syrup, sea salt, and vanilla extract to the food processor (don’t worry about cleaning it) and blitz until silky smooth. Toss in the peanuts and pulse for 30 seconds, leaving small peanut chunks. Spoon the mixture on top of the base and return it to the freezer.

3) To make the chocolate layer, mix together the cacao or cocoa powder, coconut oil and maple syrup in a small bowl until completely combined and smooth. Once the caramel layer has set, pour the chocolate on top and sprinkle with the sea salt. Place back in the freezer for a final hour.

4) Once set, remove from the tin, slice into squares and store in an airtight container in the fridge.

***Tip :
- If you don’t fancy making the raw chocolate layer yourself, melted dark chocolate (70%) will work just as well. Simply pour over as described and place in the freezer to set.

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