Salted Peanut & Oat Chocolate Bars
250g dark chocolate
2 tbs coconut oil
½ tsp sea salt
Base
1 ½ cups (180g) gluten-free plain flour
1 ½ cups (120g) rolled oats
½ cup (90g) coconut oil, melted
½ cup maple syrup
1 tbs vanilla extract
½ tsp sea salt
Filling
200g natural smooth peanut butter
⅔ cup maple syrup
¼ cup (45g) coconut oil
2 cups (280g) roasted unsalted peanuts
Preheat oven to 180°C Fan
Line a 20cm square baking tin with baking paper.
For the base, combine all ingredients in a bowl and mix well until combined. Press evenly into prepared tin and bake for 20 minutes, or until lightly golden and cooked through.
For the filling, place peanut butter, maple syrup and coconut oil into a medium saucepan over low heat until melted and combined. Stir through the peanuts and pour mixture over base, spreading out evenly to cover. Transfer to the fridge for 1 hour until set.
Melt the chocolate and coconut oil in a saucepan over induction setting L1, or in a heatproof bowl over a saucepan of gently simmering water until melted and smooth. Cool slightly for 5 minutes. Pour chocolate over the top of the peanut butter layer and smooth. A=Transfer to the fridge for 2-3 minutes to semi-set the top, then sprinkle with sea salt. Refrigerate for 2 hours until completely set. Remove from the tin and transfer to a chopping board. Cut down the middle then into 10 even bars. Keep refrigerated for up to 1 week.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
