PB Snicker Bars

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Can you get a better combination than caramel, peanut butter and chocolate?
These PB Snicker Bars are our BEST ever, yet.

Creamy Vanilla Shortbread with salty rich caramel spiked with crunchy roasted peanuts.
Hang on, thats not all… topped with a thick layer of peanut butter chocolate (pure pb and cacao WHAT!?!) then drizzled with dark chocolate and extra roasted peanuts.
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Is your mouth salivating yet? Thought so.
A lot of you loved our classic salted caramel slice, so we had to up the game to impress your taste buds even more.
We think we have done a pretty good job. This is the new favourite now.
Give it a try and show us your creations on Instagram. We would love to see them!!


PB Snicker Bars

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Vanilla Shortbread:

1c oats 
1/2c pumpkin seeds 
1/2c Pics cashew butter 
2-3 tbsp maple syrup 
1/4 tsp salt

Caramel:

1 1/2c dates, soaked in boiling water for 5mins 
1/4 cashews 
1/3c coconut oil 
1/4c water + 1 tbsp coconut yoghurt (or 1/4c coconut milk)
2 tbsp tahini 
1 tsp vanilla bean paste 
1/2 tsp salt 
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handful roasted peanuts, chopped 

Peanut Butter Chocolate:

6 Tbsp Pics peanut butter 
3 Tbsp cacao powder 
2 Tbsp coconut oil 
1 Tbsp maple syrup
1 tsp vanilla bean paste 
1/4 tsp salt 

To Serve (optional)
Dark Chocolate, melted (We used Bennetto Intense Dark)
Roasted Peanuts, roughly chopped 

Method:

Vanilla shortbread:
Add the oats and pumpkin seeds to a blender and blend until a flour.
Add the remaining ingredients and blend until you have a smooth shortbread dough. 
Line a tin with plastic wrap and evenly press the shortbread dough into the tin.
Flattening out the edges with the back of a spoon. 
Place in the freezer.

Caramel:
Add all of the ingredients to a blender and blend until smooth.
Take the shortbread base out of the freezer and pour over the caramel.
Sprinkle over the chopped peanuts and press them lightly into the caramel with your hand.
Place the caramel back into the freezer.
Leave to set for 3-4 hours. 

Peanut Butter Chocolate:
Once the caramel is set, make the peanut butter chocolate. 
In a blender, blend all of the ingredients together until well combined. You don’t want to over mix this otherwise it will split!
Take the caramel out of the freezer and evenly press the peanut butter chocolate onto the bars.
Flatten out with the back of a spoon. 
Place the bar back into the freezer
Set for a further 3-12 hours. 

To Serve:
Once everything is fully set, cut the slice into bars.
Drizzle with optional chocolate + peanuts (highly recommended)
Store bars in the freezer for up to 4 months.


Post + show us your creations on Instagram


Rosa Flanagan