Chewy Chocolate Peanut Butter Crunch Bars.
Ingredients
- 2 tablespoons salted butter
- 2 cups organic corn flakes or brown rice krispies
- 24 plump Medjool dates, split lengthwise and pitted
- 3/4 cup creamy peanut butter, warmed
- 20 ounces semi-sweet/dark chocolate, melted
- flaky sea salt
Shop ingredients
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Instructions
- 1. Melt the butter in a large skillet over medium heat until lightly brown. Add the cornflakes and cook until toasted, 5-8 minutes. Remove from the heat.
- 2. Line a 9×13 inch baking pan with parchment paper.
- 3. Tear the dates and press into a single layer on the bottom of the pan. For BEST results use fresh very chewy, plump dates. Add the cornflakes and evenly pour over the peanut butter. Alternately, if a studier bar is desired, blend the dates and peanut butter in a food processor, stir in the cereal, then press the mix firmly into the prepared pan.
- 4. Freeze for 10 minutes. Pour over the chocolate. Sprinkle with sea salt.
- 5. Chill in until firm, at least 20 minutes. Cut into bars. Keep in the freezer. Please note these bars are messy.
Source
Original recipe: View Original