Picnic Bars
I was always a fan of the picnic bars in the Favourites box... Kiwis, you know what I'm talking about! The rice crispy caramel layer just added a special kinda crunch.
This version has a "buttery" shortbread base, gooey caramel with rice crispy layer, peanuts & choc coating to give the conventional bar a run for it's money!
Did someone say homemade picnic bar goodness? Yes please!
Shortbread
1 cup almond flour
1/3 cup coconut flour
3 Tbsp maple syrup
1/3 cup macademia butter or coconut butter
Caramel
1 cup dates, soaked
3 Tbsp peanut butter
1/4 cup coconut oil (or left over soaked water from dates if wanting a lower fat option)
1 cup rice bubbles
1/2 cup roasted peanuts
Chocolate
200 g chopped dark chocolate or choc drops
Directions:
Line a small loaf pan with baking paper. Pour boiling water over dates.
Mix together shortbread ingredients until they form a firm ball. Press into loaf pan and transfer to oven for 10 mins on 180 degrees.
Remove and allow to cool.
Put drained dates, peanut butter and melted coconut oil in food processor and process until smooth.
Stir through rice bubbles, then spread over the shortbread base.
Sprinkle peanuts on top and press them down with your hand.
Move to the freezer to harden for 6 hours, preferably over.
In the morning, slice into 6-7 bars and coat in melted chocolate, returning to the fridge for 5 mins for the chocolate to harden again.
Store in the fridge
