Peanut Butter Bars

These bars are a like healthier, updated versions of the lunch box classic, LCM’s. The base of these bars is brown rice puffs, which have a slightly nutty taste and are a great source of dietary fibre. They get enhanced by toasted coconut and almonds, with a bit of peanut butter and chocolate for good measure.

Great for little people and big people alike, they’re perfect for lunch boxes or that 3 pm slump in energy that can only be fixed by something sweet. They come together in (nearly) one bowl and would be a perfect recipe to make with kids. If coconut or flaked almonds are not your things, they could easily be swapped out for different nuts or even dried fruit like cranberries.

Yields10 Servings
Prep Time-20 minTotal Time1 hr

 3 cups Brown rice puffs
 1 cup Flaked almonds
 ¼ cup Chia seeds
 ½ cup Flaked coconut
 ½ cup Honey
 ½ cup Peanut butter
 ½ tsp Salt
 80 g Dark chocolate

1

In the largest bowl that will fit in your microwave place your peanut butter and honey and microwave on high for 90 seconds. Stir to combine.

2

This step is optional but I like to toast the almonds and coconut before they are mixed in. You end up with much more flavour from both. Just place them on a baking tray in an 180 degree oven for a couple of minutes until nice and golden. Do not walk away from the oven at this point, they both burn incredibly easily.

3

To the bowl add the brown rice puffs, flaked almonds, chia seeds, coconut flakes and salt. Mix everything together until everything is coated in the honey/peanut butter mixture (the puffs will likely escape out of the bowl, they did for me, it's fine, pop them back in).

4

Press the mixture into a 20cm square tray lined with baking paper and refrigerate for about an hour or until firm.

5

Melt your chocolate in the microwave, stirring at 30 second intervals. Drizzle or spread the chocolate over the top of the slice and place back in the fridge to set. Eat straight away, because why not, or they will keep in an airtight container in the fridge for up to 5 days.

Ingredients

 3 cups Brown rice puffs
 1 cup Flaked almonds
 ¼ cup Chia seeds
 ½ cup Flaked coconut
 ½ cup Honey
 ½ cup Peanut butter
 ½ tsp Salt
 80 g Dark chocolate

Directions

1

In the largest bowl that will fit in your microwave place your peanut butter and honey and microwave on high for 90 seconds. Stir to combine.

2

This step is optional but I like to toast the almonds and coconut before they are mixed in. You end up with much more flavour from both. Just place them on a baking tray in an 180 degree oven for a couple of minutes until nice and golden. Do not walk away from the oven at this point, they both burn incredibly easily.

3

To the bowl add the brown rice puffs, flaked almonds, chia seeds, coconut flakes and salt. Mix everything together until everything is coated in the honey/peanut butter mixture (the puffs will likely escape out of the bowl, they did for me, it's fine, pop them back in).

4

Press the mixture into a 20cm square tray lined with baking paper and refrigerate for about an hour or until firm.

5

Melt your chocolate in the microwave, stirring at 30 second intervals. Drizzle or spread the chocolate over the top of the slice and place back in the fridge to set. Eat straight away, because why not, or they will keep in an airtight container in the fridge for up to 5 days.

Peanut Butter Bars