Peanut Butter Chocolate Bars Recipe
Posted on 8th of March, 2012 by Lévana
I created these delicious (and gluten-free to boot) treats to celebrate the discovery that my granddaughter Musia was no longer allergic to peanut butter, and since she has a sort of chocolate obsession, this was the ultimate gift. To get an even shorter cut into her heart, I threw in some Rice Crispies. We were buddies even before then, but afterwards… well, here I am, giving out all the secrets of my popularity with kids, big and small! (maybe the drop of rum included in each bar helps too?). There is no party without these bars at my house. Because they keep so well, I would hate to see you divide the recipe. As always, use only the best chocolate! You can substitute almond or hazelnut butter, but whatever nut butter you use, read the ingredient list, and make sure it lists roasted nuts, not raw, so as not to lose that layer of flavor (roasted). After you add in the Rice Crispies, it will feel, for just a minute or two, like you are mixing mortar, but I assure you, it tastes infinitely better!
1 1/2 cups agave syrup, light or dark
2 cups smooth peanut butter (other nut butter OK too)
1 cup sugar
1 cup pure cocoa powder
1/4 cup instant coffee powder, mixed with 1/4 cup warm water
1/2 cup rum
10 cups Rice Crispies
3 cups semisweet real chocolate chips
2 tablespoons oil
Place the syrup, peanut butter, sugar, cocoa, coffee mixture and rum in a large pot, and heat on a low flame until the mixture is smooth (this will take about 5 minutes). Add the Rice Crispies and combine thoroughly, still on the flame, with a wooden spoon. Pour the mixture while still warm onto a large well-greased 1-inch deep cookie sheet. Pat the mixture very firmly and uniformly. Refrigerate until firm, about 1 hour.
Melt the chocolate chips with the oil 2 minutes in the microwave, or on a very low flame. Mix with a spoon until smooth, and spread evenly on the cooled mixture (an offset spatula would be the best tool for this step). Cool again about 1 hour. Cut into bars with a sharp knife, 1 inch wide and 2 inches long. Store refrigerated in an air-tight tin. Makes about 80.