Salted Peanut Caramel Bars
When my sweet tooth hits, I like having something homemade already in the freezer, and these are my current favorites. Same salty-sweet idea as a Snickers, just made in a loaf pan with no oven. Chewy almond base, date caramel, whole peanuts, and a dark chocolate shell.
Time to read: 10 minutes | Time to make: 20 minutes + few hours to chill | Yields: 10 servings
Ingredients
Base
1 cup almond flour
2 tbsp coconut flour
3 tbsp maple syrup
2 tbsp coconut oil, melted
pinch of sea salt
Peanut butter date caramel
10-12 large Medjool dates, pitted (soak in hot water 10 min if firm)
2 tbsp natural peanut butter, runny
1 tsp vanilla extract
1-2 tbsp water, only if needed
½ cup roasted unsalted peanuts
Chocolate coating
1 tbsp coconut oil, melted
flaky sea salt
Method
Line a loaf pan with parchment. Stir the almond flour, coconut flour, maple syrup, coconut oil and salt into a dough, press it firmly into the pan and freeze 10 minutes.
Blend the drained dates with the peanut butter and vanilla until completely smooth and stretchy, adding water only if it needs help.
Spread the caramel over the frozen base, press the peanuts in so they're half submerged, and freeze at least 1 hour.
Lift the block out and slice into bars.
Melt the chips with the coconut oil in 30-second bursts, stirring between each.
Dip each bar using two forks, or drizzle if you're short on time. Finish with sea salt and freeze overnight.
Notes:
Storage: keep them in the freezer, not the fridge. Nothing in the filling is stabilized the way store-bought candy is, so they soften fast at room temperature.
Nutrition Facts per Serving:
Energy: 285 kcal | Carbs: 33 g | Protein: 6 g | Fat: 17 g
