Husband, take note. The way to my heart is with peanut butter and chocolate.
Hands down the best, most delicious, flavour combination. You can’t go wrong with peanut butter and chocolate.
Valentine’s Day has become the hallmark holiday for heart-shaped boxes of chocolates. However, those chocolates are usually waxy, filled with cherry goo (yuck), and milk chocolate creations. Unless, you shell out the big bucks.
OR – you could take the square approach, and make these Peanut Butter Cup Bars that are sure to beat out any store-bought confections.
I had made these puffed rice bars once before with brown rice syrup and wasn’t too impressed because they got too soggy. This time, I took a recipe from Minimalist Baker’s new cook book and adapted it – it was definitely a winner.
The recipe is simple to make, and only requires minimal chill time before you get to indulge in this delicious treat. And bonus, you can make these as often as you like – like, once a week. No need for a holiday to indulge.
Plus, you don’t need a valentine to make these. I urge you to make them for yourself – just try not to eat the entire pan in one day – or do.
- 1 cup natural peanut butter
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 3 1/2 cups puffed rice cereal
- sprinkle of sea salt
- 1/4 cup dark chocolate
- 3/4 cup coconut oil
- 3/4 cup cocoa powder
- Line an 8x8 inch baking dish with parchment paper.
- Add peanut butter and coconut oil to a small pot over medium-low heat. Stir to combine. Add maple syrup and stir to combine. Alternatively, microwave on medium power for minute intervals until melted.
- In medium bowl, combine puffed rice cereal with peanut butter mixture. Use a spatula to mix together.
- Stir until fully incorporated.
- Transfer the mixture to the prepared baking dish, and spread to an even layer.
- To help press the mixture down, use piece of parchment or saran wrap to press firmly down with your hand.
- Place the mixture in the fridge firm up for about 15-20 minutes.
- In double boiler, melt coconut oil. Add chocolate and cocoa powder and stir to combine with a whisk. Remove from heat.
- Alternatively, melt chocolate and coconut oil in microwave safe bowl on one-minute intervals until melted. Stir completely, add cocoa powder and stir until fully incorporated.
- Remove base from fridge, and pour chocolate over top in even layer. You can tilt the baking dish slightly to cover or use spoon to spread out.
- Return to the fridge and let set 20-30 minutes.
- Once firm, remove from baking dish and slice with sharp knife into squares.
- Keep refrigerated. Keeps in container in the fridge for 2-3 days, or freeze.