After a long work week I always need to unwind. I do this with a good ol’ GNT. It’s tasty, simple, and refreshing. But I also need a tasty treat to go along with my drink. I have discovered a really yummy peanut butter bar recipe. My first attempt at making these bars was successful and my boyfriend loves them. But, like most foods this recipe needed some dietary tweaks. The recipe calls for oats which are gluten free. I tried a wheat-free brand of oats and still found I was having digestive issues. Let’s face it…oats are out. Just avoid them like the plague. Even if it was an intolerance it was still unbearable. Like most recipes I decided to make it “Me” friendly. Get used to doing this on a regular basis.
Here is the revamped Digestion Impaired Peanut Butter Snack Bar:
1. cocao butter (after melting and letting this type of butter cool it will return to its’ original solid state. This will help keep the bar from crumbling apart and it’s not gooey)
2. almond milk (plain)
3. brown sugar or Sucanat
4. peanut butter
5. vanilla extract
6. crispy rice cereal
7. chocolote chips (allergen free)
9. flaxseed, milled (use this for a better nutritional content and it’s a great fibre source)
Line an 8-by-8-inch (or a 9-by-inch pan for thinner bars; I used an 8×8) with wax paper, leaving overhang. Spray with cooking spray; set aside. In a large heavy-bottomed pot, combine:
– 1/4 cup cocoa butter
– 1/2 cup almond milk
– 1/2 to 1 cup of sugar (more sugar tastes better but I found 1/2 cup is adequate)
and heat to melt over medium heat, stirring until smooth and combined. Allow mixture to come to a boil and then allow it to boil fairly rapidly for about 90 seconds, stirring frequently so it doesn’t bubble over or scorch.
Turn off the heat and add:
– 1 cup peanut butter
– 2 tsp vanilla extract
and stir until combined. Stir in:
– 3-4 cups of rice cereal
– 3 Tbsp of flaxseed
and transfer mixture to prepared pan. Smooth it into an even, flat layer with a spatula, pressing firmly to compact the mixture.
Optional, drizzle with chocolate. Melt:
– 1/4 cup chips
– 1 teaspoon margarine
in a small microwave-safe bowl in 10-second bursts until mixture can be stirred smooth. Do not overheat or it may scorch. I find 15-30 seconds will suffice. Drizzle melted mixture over the bars.
Place pan in the refrigerator for at least two hours, or until bars have set fully. Leave bars on wax paper and lift the wax paper out of the pan and place on cutting board to slice.
Slice any way you would like. Wrap bars individually in plastic wrap and store them in a large freezer bag or airtight container in the refrigerator for up to 1 month or in the freezer for up to 4 months.
Indulge and enjoy,