Ingredients
Method
- Line an 8x8 inch square baking dish with parchment paper.
- In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and the dough clumps together easily. Press the mixture into the prepared baking dish.
- Sprinkle the rice krispies over top, gently pressing them into the peanut mix to adhere. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour.
- Melt the 12 ounces of dark chocolate in the microwave on 30 second intervals, stirring after each interval until melted and smooth. Let cool 10 minutes.
- Cut the frozen peanut butter base into 16 bars. Cover each bar in the melted dark chocolate and top with roasted peanuts. It's easiest if the bars are very cold when doing this step.
- Let the chocolate set up, about 10 minutes. Keep stored in the fridge.
Notes
- Ensure your peanut butter is smooth and creamy for the best texture.
- Use Medjool dates as they are naturally soft and caramel-like.
- Make sure the bars are well-frozen before dipping in chocolate to prevent melting.
- If chocolate is too thick, add a teaspoon of coconut oil to thin it out. Allergens: Peanuts, Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use Medjool dates as they are naturally soft and caramel-like.
- Make sure the bars are well-frozen before dipping in chocolate to prevent melting.
- If chocolate is too thick, add a teaspoon of coconut oil to thin it out. Allergens: Peanuts, Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.