If a Snickers bar fell in love with a Reese’s Peanut Butter cup, you’d get this: Chocolate Peanut Butter Crunch Bars.
I know, I’m drooling too.
There’s something about that salty, nutty crunch when scarfing down a sweet chocolate bar. I’m not sure what about it is so satisfying except that it is, indeed, satisfying. So, so satisfying… especially when peanut butter is involved.
These bars don’t quite taste as healthy as they are, which, let’s be honest, is always a good thing.
Here's what you need:
- 1/2 cup cacao butter (melted)
- 1/2 cup cacao powder
- 3 Tbsp pure maple syrup
- 1/2 cup peanuts
- 2 tsp brown rice syrup (malt syrup)
- 1/4 cup natural peanut butter
- 1 tsp pure maple syrup
- 1 tsp coconut oil
Here's how to make it:
- In a saucepan, melt the cacao butter on medium heat.
- Add the cacao powder and maple syrup, and stir until everything is melted and smooth. Set aside and allow to come down to room temperature.
- Using only some of the mixture, use a spoon to pour a thin layer of the chocolate mixture into a candy bar silicone mold (or cupcake liners if you don't own bar silicone molds). This will be the coating at the bottom of the bar.
- Transfer to freezer for 5-10 minutes to firm up. This happens quickly.
- In a small bowl, add peanuts and brown rice syrup. Stir until mixed together.
- Transfer this mixture on top of the first chocolate layer that you had placed in the freezer.
- In a small bowl, add all peanut butter filling ingredients, and stir until mixed.
- Transfer this mixture on top of the peanut crunch layer. It's going to mix together a little bit. That's OK!
- Using a spoon, pour the rest of the chocolate mixture over each bar (and down the sides). Transfer back to the freezer for 5-10 more minutes to firm up (or until you just can't take it anymore). If you store them in the freezer, they'll taste like ice cream bars. If you store them in the fridge, the filling will be softer.