These no-bake bars from Mixed & Measured blogger Riley Yahr are a great accompaniment to dates, peanut butter and pretzels, and their sweet crunch. Swap the peanut butter for almond butter or add dried fruit or chia seeds to blend it to your liking.
do you want:
For bars:
1 cup pitted dates, packed
â…” cup peanut butter
½ cup maple syrup
¼ cup coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups oats
1 cup pretzels, chopped
¼ cup coconut flakes
½ cup chopped almonds
â…” cup chocolate chips
For the chocolate drizzle:
¼ cup chocolate chips
Half a teaspoon of coconut oil
For the peanut butter:
¼ cup peanut butter
1 teaspoon of coconut oil
what do you do:
- In a food processor, add the dates and process until a paste forms.
- In a saucepan, melt the peanut butter, maple syrup and coconut oil. Once creamy, remove from heat and stir in the date paste. Add the cinnamon, vanilla, oats, pretzels and almonds and mix to combine. Let the mixture cool completely before adding the chocolate chunks.
- Line a 9 x 13-inch baking pan with parchment paper. Spread the mixture evenly in the pan, pressing down.
- Refrigerate for at least 40 minutes to firm up, then cut 14 times.
- For the chocolate, melt the chocolate with coconut oil in a microwave for 30 second intervals.
- For the peanut butter, in a small saucepan, melt the peanut butter with the coconut oil. Drizzle and serve.