.png)
PEANUT CHOCOLATE
CRUNCH BARS
These delicious candy bars with plenty of crunch from peanuts are easy and quick to make in a pot on the stove. We really enjoyed these perfectly crunchy and sweet candy bars.
For a less sweet version, you can switch the ratios for chocolate chips versus unsweetened chocolate. You can adjust the sweetness with honey or more sweetener. If you like sweet and salty, you can sprinkle a little sea salt over the bars, if desired.
I used peanut butter, but you could also use almond butter, if desired. I thought the peanut butter would go well with the peanuts. If you use almond butter, you could use walnuts instead of peanuts.
This may become your favorite chocolate candy bars and they are so incredibly easy and quick to make. The waiting time for them to solidify in the freezer is the only thing that is difficult to do if you are impatient. Make dinner after making these and during prepping the dinner, these candy bars will solidify. Cut into bars and refrigerate. Now you have a treat for after dinner!
They make a great snack or dessert. To melt chocolate, I just used a pot or pan on the stove. I keep this candy in the fridge in an airtight container.
When chocolate mixture is prepared, pour into prepared dish. You can cut this gluten-free confection into bars which are large, or into smaller bites. Each chocolate bar is substantial. Usually this sort of candy is made with crispy rice cereal or rice krispies which is not an option for us. The peanut butter mixture is though as long as you follow this recipe. At room temperature this sweet treat will get softer.
You can use dark chocolate chips or milk chocolate chips - make sure they are sugar free with no added sugar. Keep the candy in the refrigerator. I used peanut butter, but you could use any nut butter such as sunflower seed butter, natural peanut butter, cashew butter or almond butter you have on hand or prefer. Some will be higher in carbs. These homemade crunch bars will certainly assuage a sweet tooth.
You can add a little vanilla extract, if desired. These Peanut Butter Chocolate Crunch Bars are bound to become a favorite treat.
INGREDIENTS:
1 cup sugar free peanut butter (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
4 oz sugarless chocolate chips (120 g)
2 oz unsweetened chocolate (60 g)
2 tbsp honey substitute (30 mL)
2 tbsp heavy cream (30 mL)
1 tbsp monk fruit allulose blend, OR similar sweetener (15 mL)
2 cups salted cocktail peanuts (500 mL)
INSTRUCTIONS:
Spray
an 8-inch (20 cm) glass baking dish with cooking spray. Line the dish with parchment paper.
In
medium nonstick pot on stove, combine peanut butter, liquid sweetener,
chocolate chips, unsweetened chocolate, honey substitute, heavy cream and monk
fruit allulose blend, OR similar sweetener. Over medium heat,
melt mixture and whisk to combine. Stir
in peanuts.
Spread
in prepared baking dish. Refrigerate or
freeze until firm but not too firm – still able to cut them easily. Cut the candy horizontally down the center so
that you have two halves and cut each half into 7 bars for 14 bars in total.
Yield: 14 bars
1
bar
299.0
calories
10.3
g protein
24.6
g fat
3.9 g fiber
6.2 g net carbs