A delicious twist on the classic Snickers bar! Sweet, gooey and a little crunchy – these bars are sure to please!
This puffed quinoa peanut butter bar recipe has been a huge family favourite. They are completely addicting, perfectly sweet and have just the right amount of crunch.
HOW TO MAKE PEANUT BUTTER BARS:
Soak your dates. Being by soaking your Medjool dates. This step is important so that the dates are easier to blend. By soaking them, you return the lost moisture to the fruit and soften the flesh, making them much more malleable.
Melt and mix the peanut butter. You will want to melt the peanut butter in the microwave or over a double broiler. Stir in the puffed quinoa
Top with chocolate. Last step is to melt chocolate with coconut oil to a nice smooth creamy consistency. Top with sea salt!
MAKE AHEAD & FREEZING DETAILS:
Puffed quinoa peanut butter bars will keep well for up to 1 week, stored in an airtight container in the fridge. Other wise you can freeze them, in an airtight container, for up to 3 months. Bars will loose their integrity if kept on the counter.
Medjool dates – I love these pitted ones from Costco – https://www.costco.ca/terra-delyssa-deglet-noor-organic-pitted-dates,-1-kg.product.100758909.html
Peanut butter – Any creamy peanut butter will do! You could use chunky but just keep in mind that you will also be adding peanuts as well!
Peanuts – I like to use dry roasted or unsalted, even though we add sea salt to the top of the bars. I like to control the amount of salt I’m consuming and also to be sure the bars don’t end up too salty – we’re looking for sweet!Print