No Bake Dulce de Leche Peanut Butter Crunch Bars
by Chef Ana Pozo · Inspired With A Twist
Ingredients
- raw cashews-I used about 1/ 1/2 cups
- raw walnuts-I used about 1/3 cup
- dates; pitted-I used about 16
- 2-3 tsp vanilla extract
- 1/2 cup (or more) rice krispies cereal
- 1 can of dulce de leche (I used half the can but you can use more)
- organic creamy peanut butter-I used unsalted around 1 1/2 cups
- organic almond butter-I used around 1/2 cup or less
- 2 tbsp maple syrup or honey
- 3 tbsp coconut oil
- dried culinary lavender, chopped
- 1/2 cup coconut flakes, unsweetened
- 14 ounces very dark chocolate, chopped (I used Theo Choclate 85% baking chocolate)
Instructions
- Line a square baking pan with parchment paper.
- . In a food processor, combine the cashews, walnuts, dates, coconut flakes, lavender and some of the vanilla extract. Pulse until the mixture comes together and the nuts are finely ground. Press the mixture into the prepared pan.
- In a bowl, mix together the peanut butter and almond butter, stir in the maple syrup or honey (till you get the sweetness you desire) and the remaining vanilla. Mix until smooth. Spread the mixture over the base.
- Spread the dulce de leche on top, add the rice krispies and transfer to the freezer. Freeze until firm, at least 2 hours.
- Line a baking sheet with parchment paper. Once frozen, cut int bars and arrange on the baking sheet. Return to the freezer to freeze overnight (don’t skip the long Freeze)
- The next day, Melt the chocolate and coconut oil together in the microwave until melted and smooth. I started at 1 min then 30 sec increments after that, please be careful to not heat the chocolate too much! Let it cool around 5 minutes. Remove the bars from the freezer and dip in the chocolate. Let the chocolate set up, about 10 minutes. Place them back in the fridge until ready to eat.
- Enjoy!