Lockdown Baking Series: 3. Peanut butter crispy bars

I know I promised granola this week (I'll put it up soon!) but I made these earlier on in the week when my mum was cleaning out the oven, so I had to find something no-bake to make. I'm trying to bake (slightly) healthier things at the moment, which is definitely a mixed result so far. These are mainly rice krispies, and they are refined sugar and dairy free, which is good enough for me.

Instead of using shop bought ran peanut butter (which often has lots of added ingredients like palm oil and sugar) I blended up my own peanuts. This worked well because I could make it more chunky, so the bars had an extra crunch. This meant the peanut butter was 100% nuts too, which is definitely the best type.

The recipe I based these on didn't have any desiccated coconut in, but I wanted something to decorate the top with and it complemented the coconut oil well too. If you're not a fan, then you can leave it out. You can also add in some other variations if you like, such as dried apricots or white chocolate chips.

I based this recipe off of one I found on Pinterest (check it out here), which is where lots of inspiration for my bakes comes from. I kept most of the ingredients the same to make sure the ratios were right, but did personalise them a little. If you can't get hold of maple syrup, you can use golden syrup or caster sugar.

Ingredients-

3 cups rice krispies

1 1/2 cups dark chocolate, broken into pieces (make sure it's dairy free)

1 cup peanut butter (100% peanuts is best, or make your own)

1/2 cup maple syrup

1/4 cup coconut oil

1/4 cup desiccated coconut, for sprinkling on top (optional)

Method-

1. Line a small rectangle baking tray with greaseproof paper.

2. Measure the rice krispies into a large mixing bowl.

3. Melt together the dark chocolate, peanut butter, maple syrup and coconut oil in a small saucepan, until completely smooth. Allow to cool slightly.

4. Pour over the chocolate mixture onto the rice krispies and stir until evenly coated.

5. Spoon the mixture into the lined tin and gently press down with the back of a spoon. Sprinkle over the desiccated coconut, if using.

6. Cover and place in the fridge to set until firm.

7. Transfer to a chopping board and cut into small rectangles, and place in an airtight container. Enjoy within two weeks.

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