Peanut Butter Caramel Candy Bars

Peanut Butter Caramel Candy Bars
COMMENTS
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    [ID] => 6725
    [post_author] => 2
    [post_date] => 2014-10-31 14:06:20
    [post_date_gmt] => 2014-10-31 20:06:20
    [post_content] => 
    [post_title] => Peanut Butter Caramel Candy Bars
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    [post_name] => peanut-butter-caramel-candy-bars
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    [post_modified] => 2016-02-12 17:22:57
    [post_modified_gmt] => 2016-02-12 23:22:57
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6725
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INGREDIENTS
  • Peanut Butter Layer
  • 1/3 cup unsalted unsweetened organic peanut butter I used creamy but either is fine
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut flour
  • Caramel Layer
  • 1/2 cup pitted Medjool dates
  • 1 cup boiling water
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • Chocolate Layer
  • 1 3.5 ounce bar dark chocolate broken into 1 inch pieces (I used 72%)
  • 1/4 cup coconut oil
  • 2 tablespoons cacao or cocoa powder
  • 1/4 cup coconut milk
  • Optional: Maple syrup
DIRECTIONS
Peanut Butter Layer
  1. *Before you begin, cover a large baking sheet with parchment paper.
  2. Combine all ingredients in a small bowl and set aside 5 minutes. Once the peanut butter has soaked up the coconut flour, you should be able to form it into a dry ball. Set aside.
Caramel Layer
  1. Place dates in a small bowl and cover with boiling water. Steep for 10 minutes.
  2. Drain water but save in a separate bowl. Add dates, vanilla and sea salt to a blender. Puree, adding leftover hot water until it reaches the consistency of caramel. Remove from blender and set aside.
Chocolate Layer
  1. Make a double boiler (or use one if you have it) by heating 2-3 inches of hot water in a sauce pot and putting a glass bowl on top.
  2. When water is simmering, add chocolate bar and coconut oil. Stir gently until melted. Stir in cocoa powder and coconut milk. Taste for sweetness and add 1 tablespoon or two of maple syrup to your liking.
  3. Empty half of the chocolate mixture into another bowl and place one in the freezer for 20 minutes. Set remaining aside. When you remove it, you should be able to scrape it up from the bowl and form a ball. Start assembling as soon as you form the ball.
For Assembly
  1. Place the ball of chocolate on the center of your parchment-lined baking sheet. Keep a bowl of warm water with you and flatten roughly into a disk approximately 1 inch thick.
  2. Place the ball of peanut butter on the chocolate layer and flatten as well to cover the shape of the chocolate.
  3. Place a piece of parchment over the two layers and use a rolling pin to flatten to 1/4 inch thickness. Remove top layer of parchment and cover peanut butter with as much caramel as you can spread on top.
  4. On top of caramel, gently spread remaining liquid chocolate. At this point, it will be thickened slightly so I used a spatula to cover the shape as evenly as possible.
  5. Cover the baking sheet loosely with foil and freeze for at least 1 hour.
  6. Remove from freeze and you should be able to pick up the entire shape of your treat and peel off the parchment. Slice into 3 inch x 1 inch pieces (or however you like). Freeze when not devouring!
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