I was always a fan of the picnic bars in tbe 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!
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
Bars
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Ingredients
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
Ingredients
Shortbread
Caramel
Chocolate
|
|
Instructions
- 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.
Recipe Notes
Store in the fridge
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