Chocolate Peanut Butter Bars

Chocolate Peanut Butter Pretzel Granola Bars

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I hope they turned out well: Barbara Kalmus — July 7, 8: Coconut Flour Pancakes 2. Doesn't the PB2 have sugar added in place of the fat, though? You May Also Like I was using Cellucor.


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You could add vanilla too. Bear in mind that if you reduce the sugar, the ice cream might set up a little harder in the freezer. Hope that helps and that you enjoy them! Thank you so much for the inspo!! Why can I not reduce the coconut sugar? Besides, less calories for a diabetic. Sugar controls the amount of ice formed during freezing. The bars will also more than likely be impossible to eat straight from the freezer because they will be too hard. I made these and they were amazing.

I did not have peanut butter so I used almond butter and they turned out great. I am buying some peanut butter today to make more, Thank you x. So glad you enjoyed them. I have made them with almond butter before and they are great but even better with peanut butter. Hopefully you will love them even more when you make them again! I made these a couple of days ago.

They are soooo good! My husband said its like eating professionally made ice cream bars that someone would buy. We were both blown away by how easy yet how good these are. Great job on the recipe and thank you for sharing it. I appreciate having another use for almost over ripe bananas. I have past on the link to this page to my friends and family. I know they will also love them. I use coconut sugar because it gives the best flavour in this recipe.

It gives the ice cream a caramel-y flavour. It is the best option. It will technically work with white sugar though, it just wont taste as good. You will need to use a lot more to coat them all. Brown sugar would be the best substitute and would work fine, but coconut sugar makes them taste more caramelly.

They are so rich and creamy. I used Almind butter instead of peanut butter. This is a fabulous dessert! But is it possible without the coconut oil somehow?

I tried it first with straight chocolate and it sets literally as soon as you put the bar in it. With the coconut oil it coats really easily and forms a thin chocolate layer. It works so much better. They re much easier to handle with the chocolate on. I commented earlier that I made these but forgot to say that I made them with almond butter, not peanut butter. I made these yesterday and dipped them today and OMG they are delicious! I love that that chocolate got hard like a chocolate shell!

I have passed along this recipe to others! I will definitely make these again! I am thrilled you are enjoying them so much. Thank you so much for stopping by to let me know! I want these right now! Thanks for the wonderful recipe. I am so glad you are all enjoying them! Thank you for letting me know! Just whatever ones you buy usually. At least I have never seen them.

This sounds like my dream dessert — bananas, chocolate, and peanut butter. Yes, yes, and also yes. They are so hard to resist! I might have to just make more! Peanut butter, banana, and chocolate? Only the three best flavors to combine for a treat!

Totally my kind of sweet treat. I absolutely love to see such healthy ingredients going into something so decadent. Chocolate and peanut butter is my favorite combination! And your video makes these sweet treats so easy to make!

Making them very soon with all of the overripe bananas we always have!! Coconut sugar works best as it gives the bars a lovely slightly caramel flavour. Other sugars will work but this is what gives best results. You cannot omit the sugar or use artificial sweeteners of any kind as otherwise the bars will freeze too hard. Tag me on Instagram too. Recipe Type gluten-free, vegan. Prep Time 25 minutes. Total Time 25 minutes. Instructions Line an 8 x 8 square pan or something similar with baking parchment.

Recipe Notes Store in the freezer. Leave to soften slightly for a couple of minutes before eating. Juli — I love you and hate you for this recipe!

Just sharing some tidbits for others: These are freaking delicious!!! Can I share the recipe to my blog while giving you credit of course? It never showed your response! I took the recipe down. Not trying to be a dick I promise. I love your stuff and think you are hilarious. This one is a keeper. I would really like to make these, but I have an allergy to coconut. Can I use more of the almond or tapioca flour in place of the coconut in this recipe? I finally got around to making them and yes they are that good.

And hallelujah mine looked just like the picture! I recently made these- amazing btw! Just trying to understand the size! For the crust it was fine, but not the filling. I think the ghee is important to make it firm up. Also, the amount of oil in the nutbutter seems to be a factor.

Something else I learned was that without access to a food processor, I made the crust by hand without issues. Made these for my husband yesterday with almond butter! Your blog and podcast has helped get me through a very rough postprtum period…. I turn on your podcast and the lightheartedness of it always cheers me up, so thank you for sharing your stories and humor.

Anyways, thanks again, keep doing good things: But they came out perfect! Thanks so much for the recipe, you rock! This recipe was amazing!!! Question-I have a kiddo with a ton of allergies, and she could actually eat these! She asked that I use the cookie layer to make her a cookie cake for her birthday.

I was thinking I would add chocolate chips and 1. Do you think that would work, or do you have a better recipe for a cookie cake? Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. I'm a food hoarder. And a really bad dancer. If you don't know me well, you will probably not understand my humor. Therefore, I apologize ahead of time.

Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated. Chocolate "Peanut Butter" Cookie Bars. Prep Time 1 hour 10 mins. Cook Time 18 mins. Directions Preheat oven to degrees F.

Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine.

Put dough in a pan and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides. Use a fork to poke about holes in to keep the crusting from rising as it bake. Bake crust for minutes, until golden brown. Remove then let crust cool for about 30 minutes. Once crust has cooled, wipe out the inside of the food processor and then place cashew butter , maple sugar , ghee , vanilla extra and salt in the food processor and pulse until completely combine.

Use a spatula to remove all the mixture and place in the crust and smooth out. Place in the freezer to harden for 30 minutes. Pour chocolate on top of slightly hardened "peanut butter" mixture, smooth out then sprinkle with salt on top. Place in fridge for 10 minutes to harden chocolate before slicing into bar or triangles or whatever shape you prefer!

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