Show notes
I have a chance to catch up with Emily Maxson from “Emily’s Fresh Kitchen.” The last time we spoke with Emily (March 2022 - Episode 30) her cookbook was just being released so I circled back to reconnect and also to offer an apology. Take a listen and order her cookbook here
NO-BAKE PEANUT BUTTER CRUNCH BARS
When my daughters came home from college during quarantine, I made a lot of treats. I think it was my way of trying to make their newfound circumstances more fun. Each week I put together a batch of peanut butter bars, experimenting with different ingredients. I would keep a pan in the refrigerator and we would all slice off pieces to nibble on throughout the day. If you just take little bite here and there and don’t take a full bar at once, you are eating less, right?
This recipe is the version we all liked best. I love that they are gluten free and dairy free and sweetened with pure maple syrup. They remind me of Special K bars but are made with healthier ingredients. Enjoy!
INGREDIENTS:
1 1/2 cups natural peanut butter
3/4 cup pure maple syrup
1 cup puffed quinoa (I like nuts.com brand)
1 cup salted peanuts, chopped
1 1/2 cups dairy free chocolate chips or chopped dark chocolate
1/4 cup natural peanut butter
DIRECTIONS:
* Line a 9×9 pan with parchment paper.
* In a medium bowl, combine 1 1/2 cups peanut butter and the maple syrup.
* Add the the puffed quinoa and the chopped peanuts. Mix well.
* Spread the peanut butter mixture into the parchment lined pan and smooth.
* Add the chocolate chips or dark chocolate and 1/4 cup peanut butter to a bowl and melt in the microwave, or over a sauce pan filled with simmering water.
* Spread the melted chocolate mixture on top of the bars and smooth.
* Place in the refrigerator for 2-3 hours until set.
* Cut into bars and store in the refrigerator.
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