Among the most popular and most delicious snacks there is undoubtedly the chocolate-covered peanut and caramel bar. This recipe intends to recreate a very similar mix of flavours without turning on the oven or stove. In addition, the dates enrich it with fibre whilst the puffed rice and the peanuts give it crunchiness, balancing the flavours.
It is effortless to prepare and keeps for weeks, in the fridge or in the cupboard.
To prepare it, you will need a blender or a food processor and, in a few minutes, you will have made a tasty bar excellent as a snack for the morning or before a session at the gym.
For a baking tray 10x20cm, prep time 10 minutes:
- 250gr dates
- 10gr puffed rice
- 75g peanut butter
- 40g peanuts (salted and toasted)
- 1 teaspoon of vanilla extract
- 100g dark chocolate
- 1 tablespoon of maple syrup
- 1 tablespoon of oil
- A pinch of salt
1 – In a food processor, add chopped dates, peanut butter, salt and vanilla extract. Blend everything for a few minutes until the mixture is well mixed and has a soft consistency.
2 – Transfer everything to a bowl, add the puffed rice and 20g of chopped peanuts and knead the dough to mix the ingredient together. Transfer the mixture to a baking sheet lined with parchment paper and compact to create a rectangular bar of about 20 cm x 10 cm. Let it rest in the fridge.
3 – Meanwhile, melt the dark chocolate on a bain-marie or in the microwave, and mix in the oil, maple syrup and the remaining chopped peanuts.
4 – Then coat the bar with the chocolate mix, which will set very quickly. If you want, you can put it back in the fridge before cutting it into bars.
– The softer the dates, the easier it will be to blitz them in the food processor. Leave them in a warm place in the kitchen to soften before using them.
– If you choose to use crunchy peanut butter, you can leave out the peanuts that go in the dough.
– This bar can be kept both in and out of the fridge, in an air-tight container.