Semi "healthy" bar that checks all of the boxes. Chewy, crunchy, caramel and chocolate. —prairiekuchen
dark chocolate chips
chunky peanut butter
unsweetened coconut, toasted
can full fat coconut milk
In This Recipe
Line a 9×13 pan with parchment paper.
Melt 6 ounces and 2 T peanut butter over low heat.
When melted, spread evenly on the parchment paper.
Put in freezer for at least 15 minutes or until it is cold and set.
Meanwhile, in a food processor, pulse the coconut, cashews, salt and dates until they form a ball.
Press this mixture on the top of the frozen chocolate. Put in the refrigerator.
Start making the caramel – in a saucepan, add the coconut milk, coconut sugar and honey.
Boil for at least 10-12 minutes until it gets thick.
Let it sit for a few minutes and add in a sprinkle of salt, vanilla and coconut oil.
Let cool a few more minutes and pour on top of the date mixture.
Let sit in the refrigerator for a few hours.
Melt the remaining 2 T peanut butter and 6 ounces of chocolate chips and spread on cooled caramel.