Recipe: Vegan Chocolate Peanut Butter Crunch Bars (Gluten Free & Refined Sugar Free!)

This recipe was almost the one that ended my recipe developing days forever... 

And not for the reason you're thinking...

You see, it wasn't a disaster, it wasn't stressful, it was a fail - but it was so ridiculously successful that Jesse took the first bite and pretty much yelled

THAT'S IT.

YOU ARE NEVER MAKING ANYTHING AGAIN. 

For a second I thought "huh? I thought they were pretty good?!"

and then he continued.... 

EXCEPT THESE...

YOU CAN NEVER MAKE ANYTHING EXCEPT THESE EVER AGAIN BECAUSE THEY ARE THE BEST THING YOU HAVE EVER MADE. 

Sure, it did kind of insult all of my other recipes - but I have to agree with Jesse... these Chocolate Peanut Butter Crunch Bars really are worth the praise.... but I didn't just want to take Jesse's word for it... 

So I did what any good recipe creator would do...

I tested it out on my friends and my family and anyone I could invite over.

Batch after batch of what Jesse calls "Peanut Butter Slice" disappeared - with friends and family asking if the recipe was on the blog because they needed to make it too. 

And today, the recipe is on the blog - and I really think you should make it ASAP because it really is one of the most delicious treats.

But best of all? It's SUPER simple to make. All you need it one pot, one bowl and you're good to go. 

So let me share the recipe with you! >> 

Gluten Free Chocolate Peanut Butter Crunch Bars Recipe

makes one 8x8" pan for 9 large squares, 16 smaller squares or lots of small pieces

gluten free, vegan, refined sugar free, peanut free option, clean eating recipe

For the Peanut Base:

Adapted from my Healthy Peanut Butter Rice Krispy Treats Recipe

3 cups (105g) gluten free puffed rice cereal (I use this one)

1/2 cup (120g) peanut butter*

2 tsp (10g) coconut oil 

1/2 cup (150g) brown rice syrup or honey

For the Chocolate Topping:

1 cup (~150g) chopped chocolate or chocolate chips (milk or dark)

1/4 cup (60g) peanut butter*

• Line a 8x8" pan (I like to use this straight edged pan) with baking paper and set aside. 
• In a medium saucepan, add your peanut butter, coconut oil and brown rice syrup and heat over a low heat, stirring until everything is melted and combined.
• Add your cereal and mix until combined.
• Pour your cereal mixture into your prepared pan and press your mixture into the pan, forming an even layer. I find it's easiest to push the mix down using a piece of baking paper and my fingertips as it can get quite sticky!
• Once your cereal layer is spread out, pour a small amount of water (about 1 inch) into the bottom of the saucepan you were using. Place a medium sized heatproof bowl over the top of your saucepan to create a double boiler.
• Heat your saucepan over a medium-low heat, add your chocolate and peanut butter to the boil on top and heat until your chocolate and peanut butter are melted together, stirring the mixture frequently. 
• Pour your chocolate mixture over the top of your cereal layer, smoothing out the chocolate to form an even layer.
• Place your pan into the fridge to set until your chocolate is firm. 
• Once your bars have chilled, cut them into pieces with a sharp knife and enjoy immediately!
• These bars will keep in the fridge in an airtight container for... well... I don't know how long as we've never had them last for more than a few days before they disappeared into happy stomachs 😝 In theory, they should be fine for a week or two - maybe longer!

Notes

*If you want a peanut free version you can switch the peanut butter for cashew butter, almond butter or even sunflower seed butter! I'm a little bit obsessed with a sunbutter version I made this week!

But tell me, if you could only eat one sweet treat or dessert for the rest of your life - what would you choose?

    

   

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