Caramel Peanut Crunch Chocolate Bars
By Heather Pace of Sweetly Raw
It’s not Halloween without candy bars, but we all know that they’re typically filled with junky ingredients that aren’t good for your health or waist line! Fortunately, I’ve made some crunchy caramel chocolate bars that aren’t just delicious, they’re ultra healthy too. If you’re a peanut-free household, make them with almond butter and almonds in place of the peanuts.
Start by making the caramel bars. Blend the dates, maple syrup, peanut butter, vanilla, and salt in a food processor until smooth. Add half of the coconut oil, blending to incorporate and then add the other half and blend again. Transfer to a bowl and stir in the peanuts and rice crisps.
Spread the mixture into a parchment paper lined container of your choice. I recommend a bread pan or 8x8” pan depending on how thick you want your bars. Chill the bars in the freezer for at least eight hours so they can firm up and then remove them and place them on a cutting board. Slice them into bar sizes of your choosing and then place them back into the freezer while you melt the chocolate.
To melt the chocolate, you want to add the chocolate and oil to a heat-proof bowl and set it over a pot of hot water. Slowly melt the chocolate mixture over low heat, stirring occasionally. Dip each bar into the chocolate mixture using a fork and set them on a parchment paper lined tray. If you like, you can sprinkle the bars with extra chopped peanuts.
Place the bars into the fridge to set, about 15-20 minutes. There you have it! A healthier take on peanut chocolate bars. Happy Halloween!
Caramel Peanut Crunch Chocolate Bars
Makes 12-16 bars
Caramel Bars
1/2 cup pitted packed dates, chopped
1/2 cup maple syrup
1/2 cup peanut butter
1 teaspoon vanilla extract
1/8 teaspoon Himalayan salt
1/2 cup melted coconut oil
1 cup roasted peanuts
1 cup rice crisps
Blend the dates, maple syrup, peanut butter, vanilla, and salt in a food processor until smooth.
Add half of the coconut oil. Blend to incorporate and then add the other half and blend again. Transfer to a bowl and stir in the peanuts and rice crisps.
Spread the mixture into a parchment paper lined container of choice. I recommend a bread pan or 8x8” pan depending on how thick you want your bars.
Chill in the freezer for at least 8 hours to firm up and then remove the whole thing and place on a cutting board.
Slice into bar sizes of choice and then place back into the freezer while melting the chocolate.
Chocolate
2 1/2 cups dark chocolate
2 teaspoons coconut oil
Instructions
Add the chocolate and oil to a heat proof bowl set over a pot of hot water on the stove. Slowly melt over low heat, stirring occasionally.
Dip each bar into the chocolate using a fork and set on a parchment paper lined tray. (Optional: sprinkle with extra chopped peanuts.)
Place into the fridge to set, about 15-20 minutes. Store the bars in the fridge for up to 4 weeks or in the freezer for up to 4 months.
