This is a fantastically easy, delicious, energy fueling recipe. It’s gluten free, nearly vegan (honey can be substituted with agave nectar and the butter for margarine) and absolutely delicious. It’s sweet, caramely and nutty with a hint of chocolate and the seeds make you feel like you’re eating something a little bit more on the healthy side (it’s not really).
PLEASE use this recipe as a base; add whatever you want! The only “must haves” are the butter, peanut butter (but it could easily but almond, hazelnut, or a seed butter), a dark unrefined sugar, honey and oats. Everything else is totally up to you. There’s space in this recipe to add even more to it than I did but beware of going overboard and having a bar that doesn’t stay together. The original recipe had banana chips in it which would go really well with the peanut butter but I didn’t have any so had to get creative instead.
Sultanas, cranberries, apples or any other dried fruit, as long as they are chopped down in size, would offer a juicy boost. Other nuts, seeds or even a touch of spices such as cinnamon would work nicely in this bar. As I said it’s completely up to you, your tastebuds and your creative flair.
Caramel Peanut Bars
Inspired by “Saved By Cake” by Marian Keyes
- 125g butter
- 125g crunchy peanut butter (no added salt or sugar)
- 150g light muscovado sugar (can sub. brown sugar)
- 75g honey
- 150g oats
- 50g desiccated coconut
- 50g sunflower seeds
- 50g pumpkin seeds
- 1TBS LSA (Linseed, Sunflower and Almond meal)
- 100g dark chocolate, roughly chopped
Grease and line bottom and sides of a 20cm square tin. Preheat the oven to 160˚C.
Put the butter, peanut butter, sugar and honey in a VERY LARGE pot and gently melt until all the sugar has dissolved.
Stir in the oats, coconut, sunflower seeds, pumpkin seeds, LSA and chocolate and distribute evenly.
Pour into prepared tin and flatten with the back of a wet tablespoon. Make sure you get it right into all four corners. Bake for 30minutes.
Cool on a rack and leave in the tin until it has completely cooled. Preferably overnight but 3-4 hours works well enough. Remove from the tin to cut into smallish bars. They don’t need to be big because a little goes quite a long way.