Peanut Crackle Bars
Prep:   15 min + 2-4 hrs chilling time
Cook:  5 min
Makes:  Cut into approx 20 pieces
Serves:  8
Average: 4.2 (14 votes)
Difficulty:
Cuisine:
Saved:
Australian
73
Recipe by: Copha
Sweet and salty peanut bars made with dates, puffed rice, coconut and chocolate. With only 15 minutes of prep, you'll be glad to have these snacks on hand.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Peanut Crackle Bars
Peanut Crackle Bars
Ingredients:
Peanut Crackle Base
Chocolate Peanut Topping
Method:
Peanut Crackle Base
  1. Grease and line the base and sides of a 20cm square cake tin, leaving a 5cm overhang on two of the sides.
  2. Melt Copha in a saucepan over medium-low heat. Remove from heat and stir through peanut butter. Set aside.
  3. Process dates and maple syrup in a food processor until nearly smooth. Place into a large mixing bowl and add the Copha mixture, stir well to combine.
  4. Add puffed rice and coconut and stir until well combined. Spoon into prepared tin and flatten using the back of a spoon. Freeze for 10 minutes.
Chocolate Peanut Topping
  1. Melt Copha in a saucepan over low heat. Stir in cacao and maple syrup until smooth.
  2. Pour over slice. Scatter with peanuts. Refrigerate for 2 to 4 hours or until firm and slice into squares.
Tips & Hints:
  • Brown rice puffs can be purchased from the health food aisle of most large supermarkets or from your local health food shop. Alternatively, substitute with Rice Bubbles.
  • This can be made 2 days in advance. Cover and refrigerate.
  • Store in refrigerator in an airtight container for 3-4 days or freeze for 1 month.
  • Garnish with any finely crushed nut of choice. For a twist, add roasted salted peanuts to the top.
  • For a peanut-free version, substitute peanut butter with any nut butter of choice.
Create classic and new dessert treats with Copha Vegetable Shortening
Learn more here
 
Copha Vegetable Shortening
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email