These Peanut Butter bars were one of the first recipes I ever put up on my blog! I remember I started making them because my boyfriend at the time wanted to GAIN weight and I thought, a-ha, I have just the thing!
So consider that a warning…this recipe is great for someone trying to gain weight. It’s great even if you aren’t trying to gain weight but weight gain could be a side effect 😉
I eat some almost every day, ha! Seriously, I have been making these just about every week and I’ve tweaked the recipe so much from the original version that I need to re-post it. I lightened it up ever so slightly but I love the lighter texture and feeling these have.
This new version is also gluten free as they no longer use graham crackers.
Peanut Butter Bars (Updated Version)
- 1 stick butter or vegan butter
- 1 cup coconut sugar
- 1 cup of crumbs made from ground crisped rice cereal
- 1 1/2 cups smooth peanut butter
- 1 10.5oz bag chocolate chips (I use enjoy life mini chips as they melt perfectly)
- 1 teaspoon butter, coconut oil or vegan butter
- 1/4 cup almond milk or milk of choice
Line a 9×9 pan with parchment paper and set aside. Next, make some crumbs out of crisped rice cereal. My favorite method is to use the food processor because it is so fast but you could also place the cereal in a ziploc bag and crush the cereal with a rolling pin until you get a fine crumb. You need 1 cup of CRUMB which is probably a couple-few cups of cereal.
In a medium or large pot melt the butter on low heat. Once the butter is melted add in the coconut sugar and cereal crumbs. Stir to combine. Last, add in the peanut butter and stir until smooth. Remove from the heat and pour into the prepared 9×9 pan. Place in the freezer for 20-30 minutes or until firm. You don’t want the chocolate layer to bleed into the peanut butter layer so this step is important.
For the chocolate layer, heat some water in a small saucepan. Place a medium size glass bowl on top of the saucepan to create a double boiler. You could also use a double boiler pot if you have one. Add the oil and milk to the glass bowl and once the oil has melted that is your cue to add the chocolate chips. Stir constantly to avoid burning the chocolate. Once a smooth sauce has formed pour the chocolate layer on to the peanut butter later and smooth with a knife. Place back in the freezer or refrigerator until the chocolate layer has firmed up.
These can easily be removed from the pan by pulling on the corners of the parchment paper to lift the whole dessert out of the pan. Place on a cutting board and cut into squares. Store in an airtight container in the refrigerator.
For cute pictures of Mr. Rocco follow him on Instagram @Rocco_the_minpin (His name is Rocco James).
OH my gosh, speaking of Rocco. A couple weeks ago he ate a good 2 oz of DARK chocolate that I accidentally left out! He has never shown any interest in chocolate so admittedly I am not good about keeping it away from him. Anyway, I came home one day and found an empty chocolate bar wrapper and I knew it had been almost a full bar. He only weighs 15-16 pounds and 2 oz would be a lethal dose to a little guy like him. He wasn’t exhibiting any symptoms of chocolate poisoning but according to my online research that is the best time to induce vomiting. So, I administered 1.5 teaspoons of hydrogen peroxide to him via bone broth (he loved it) and waited. I probably could have/should have given him more hydrogen peroxide because it took him a full hour to start vomiting. But when he did…it was a big frothy pile of chocolate syrup! It looked like a giant s’more minus the graham cracker. And then again…and again. But the good news is that he was totally fine and never got sick from the chocolate. Only sick from me making him throw up. So all is well. Needless to say I am keeping my chocolate FAR away from him now!
That’s all I have. Bye for now!