Bars & Squares, Chocolate

Peanut Butter Cup Bars

February 12, 2017

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. 

Peanut Butter Cup Bars
A delicious peanut butter puffed rice base topped with chocolate.
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For the base
  1. 1 cup natural peanut butter
  2. 1/3 cup coconut oil, melted
  3. 1/3 cup pure maple syrup
  4. 3 1/2 cups puffed rice cereal
  5. sprinkle of sea salt
For the topping
  1. 1/4 cup dark chocolate
  2. 3/4 cup coconut oil
  3. 3/4 cup cocoa powder
  1. Line an 8x8 inch baking dish with parchment paper.
  2. 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.
  3. In medium bowl, combine puffed rice cereal with peanut butter mixture. Use a spatula to mix together.
  4. Stir until fully incorporated.
  5. Transfer the mixture to the prepared baking dish, and spread to an even layer.
  6. To help press the mixture down, use piece of parchment or saran wrap to press firmly down with your hand.
  7. Place the mixture in the fridge firm up for about 15-20 minutes.
To make the chocolate topping
  1. In double boiler, melt coconut oil. Add chocolate and cocoa powder and stir to combine with a whisk. Remove from heat.
  2. 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.
  3. 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.
  4. Return to the fridge and let set 20-30 minutes.
  5. Once firm, remove from baking dish and slice with sharp knife into squares.
  1. Keep refrigerated. Keeps in container in the fridge for 2-3 days, or freeze.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
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Bars & Squares, Cake

Peach Crumb Cake

January 31, 2017

Peach Crumb Cake -

Peach Crumb Cake -

Peach Crumb Cake -

We’re finally starting to thaw over here in BC.

December brought snow – lots of it! For the first time in a couple years we had a real, snowy winter. It was welcomed at first, but after weeks of snow, and below freezing temperatures, ice and black-ice I was happy to see it all go.

The slightly warmer temperatures have got me dreaming of spring – sunny days, rain showers and a later sunset. The sun is already beginning to stick around longer, which means more hours in the day to bake. 

When dreaming of sun, I think about moving down south to sunny California. Instagram posts of bloggers in California make me jealous of their warmer temperatures and the ability to still wear a dress during winter.

Instead of moving to California, I’ll just use these sunny California cling peaches to brighten the day. In fact, California cling peaches are picked and packed in their own juices, usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content. So it’s basically like you’re in California enjoying their peaches.

Peach Crumb Cake -

Adam and I often buy canned peaches by the case when they’re on sale. He loves eating them alone, mixed in with cereal, yogurt or oatmeal. I have to admit, they’re pretty tasty and delicious – especially when peaches aren’t in season up here. As well, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin C and folate. California cling peaches are also packed in their own juice and have no preservatives. Win-Win. 

Peach Crumb Cake -

This Peach Crumb Cake is studded with California cling peaches and spiced with a hint of ginger. The crumb topping is the perfect addition to the cake. Using diced peaches as well as their juice in the cake makes it extra moist and flavourful. Who says canned fruit can’t taste as fresh and juicy as fresh.

Thanks to California cling peaches for sponsoring this post! And bringing a little delicious sunshine to my day. 

You can follow California Cling Peaches on FacebookTwitter and Pinterest for more recipes.

Peach Crumb Cake
A peach studded crumb cake spiced with ginger. Perfect for a snack, dessert or even breakfast!
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  1. 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
  2. 2 teaspoons baking powder
  3. 1/4 cup unsalted butter, softened
  4. 3/4 cup granulated sugar
  5. 1 large egg
  6. 1 1/2 cans of cling peaches, drained and diced - juices reserved
  7. 1/2 cup almond milk
  8. 1/2 tsp. ground ginger
  1. 3 tablespoons all-purpose flour
  2. 1/2 cup rolled oats
  3. 1/4 cup granulated sugar or coconut sugar
  4. 1 teaspoon ground ginger
  5. 1/4 cup unsalted butter, cold is fine
  1. Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
  2. In a medium bowl, whisk flour, baking powder until combined.
  3. In a large bowl, beat butter and sugar together until light and fluffy.
  4. Add in 2-3 Tbs. of the reserved peach juices and beat again.
  5. Add egg and ginger and beat until combined.
  6. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
  7. The batter will be stiff.
  8. Fold diced peaches into cake batter until evenly distributed using a spatula.
  9. Scoop cake batter into prepared pan and smooth so that it is flat.
  10. Prepare the topping by mixing the flour, sugar, ginger, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs.
  11. Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free.
  12. You can let the cake cool completely in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper.
  13. Cut into squares.
  1. This crumb cake can be stored on the counter in a container for 2-3 days.
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Vegan Gingersnaps

December 18, 2016


It’s the last weekend before Christmas!! 

How did this happen?? I hope you all have your act together – unlike me. I admit to beginning my holiday shopping this past Wednesday. Oops. It somehow got away from me this year. Usually I’m all over it, and even have time to order things online. Now, I fear that anything ordered online will arrive post-Christmas. Another oops.

Thankfully, I’ve been able to find a few perfect gifts so far, and even delivered one already. I think that makes up for the lateness of my shopping. 

If only I was as prepared as I was with my holiday baking.

I like to start early so I can freeze it and take it out when needed. That way, it’s ready for all the holiday get-togethers, and last-minute get-togethers. I also tend to over-bake. As in, when the holidays are over I somehow still have a TON of leftover holiday baking in the freezer. I’m pretty sure Adam took out a tin of cookies from last year.. another oops.

These Vegan Gingersnaps are so easy to make, and freeze well – just, maybe not for a year. 


It’s also SNOWING again. I’m secretly hoping it sticks around for us to have a white christmas.

Vegan Gingersnaps
Perfectly crisp and chewy ginger snap cookies.
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  1. 2 cups all-purpose flour
  2. 2½ tsp baking soda
  3. 1½ tsp ground cinnamon
  4. 1½ tsp ground ginger
  5. ½ cup vegan butter, melted
  6. ⅔ cup dark brown sugar, packed
  7. ½ cup blackstrap or fancy molasses
  8. ½ tsp pure vanilla extract
  9. 2/3 cup raw cane sugar, for rolling
  1. Preheat oven to 350F.
  2. In a medium bowl, combine flour, baking soda, cinnamon, and ginger. Mix well.
  3. In a larger bowl, whisk together melted butter, brown sugar, molasses and vanilla.
  4. Stir the dry ingredients into the wet ingredients until just combined. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
  5. Pour raw sugar into a small bowl for rolling.
  6. Scoop cookie dough by the heaping tablespoon and roll into balls. Roll dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on cookie sheet with parchment or baking mat.
  7. Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.
Adapted from I Love Vegan
Adapted from I Love Vegan
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