Chewy Chocolate Peanut Butter Crunch Bars.
These Chewy Chocolate Peanut Butter Crunch Bars are a perfect blend of rich chocolate and peanut butter with a satisfying crunch!
Servings: 12 servings
Ingredients
- 2 tablespoons salted butter (optional)
- 2 cups organic corn flakes or brown rice krispies
- 24 Medjool dates (pitted)
- 3/4 cup creamy peanut butter (warmed slightly)
- 20 ounces semi-sweet or dark chocolate (melted)
- Flaky sea salt (optional)
Instructions
- Start by lining a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides.
- In a large mixing bowl, combine the corn flakes or brown rice krispies with the pitted Medjool dates. If using salted butter, melt it and drizzle it over the mixture for added flavor. Gently fold together.
- Warm the creamy peanut butter in the microwave for about 20 seconds, then pour it over the mixture and mix thoroughly until evenly coated.
- Transfer the mixture to the prepared baking pan and press it down firmly with a spatula.
- Melt the semi-sweet or dark chocolate using a double boiler or microwave until smooth.
- Pour the melted chocolate over the pressed mixture and spread it evenly. Sprinkle flaky sea salt on top if desired.
- Refrigerate for 1-2 hours until the chocolate is set and the bars are firm.
- Lift the bars out using the parchment paper overhang and cut them into squares or rectangles.
Equipment
- Mixing Bowl
- Spatula
- 9x9-inch baking pan
- Double boiler or microwave-safe bowl
- Sharp knife
Notes
- Store in an airtight container in the refrigerator for up to a week.
- Wrap individual bars in plastic wrap and freeze for up to 3 months.
- Let frozen bars thaw in the fridge for a few hours before serving.