These homemade Peanut Butter Bars will be a hit with everyone! They are chewy and sweet and definitely very moorish and made so easily in just minutes.
STEP 1
Toast the oats & cashews for 10-15 minutes.
STEP 2
Blend the oats, cashews and dates and melt the honey & peanut butter in small saucepan.
STEP 3
Add in the honey & peanut butter and blend, then add white chocolate.
STEP 2
press down into tray and set in the fridge.
Peanut Butter Bars with White Chocolate
These started out as Granola Bars, but I kind of blended everything so much they didn’t really have the texture of Granola so have just called them Peanut Butter Bars. I felt like my kids would prefer a smooth bar over a crunchy granola bar. Anyway, these were a hit with everyone in our house, to the point we ate them all over the weekend. So be warned, they are very moorish!
My kids don’t really eat peanut butter ever, so I added the white chocolate as they love anything with white chocolate in it. Because the mixture was warm it accidentally created a white chocolate swirl through the bars which I really liked, so have stuck with this recipe. The recipe was originally inspired by this one from Minimalist Baker.
MORE NO BAKE SLICES TO TRY….
Peanut Butter Bars with White Chocolate Swirl
- Total Time: 13 minutes
- Yield: 10 bars 1x
Ingredients
- 1½ cup gluten free rolled oats
- 1 cup raw cashews
- 1 cup medjool dates, pitted
- ½ cup peanut butter
- ½ cup honey
- ½ cup white chocolate pieces
Instructions
THERMOMIX METHOD
Pre heat oven to 180°C. Toast the oats and cashews for 10-15 minutes, until slightly golden.
Place oats, cashews and dates into TM mixing bowl and blend 20 sec / speed 8.
In a small saucepan heat the peanut butter and honey over low heat, stir until melted and combined, then add to TM bowl. Blend 20 sec / speed 8. Add the white chocolate and blend 10 sec / REVERSE / speed 8.
Press mixture into a square cake tin lined with baking paper, press down and smooth top. Rolling a glass over the top makes it easier. Cover and place in the fridge to set for 30 minutes.
Once firm cut into 10 even bars, Store in an airtight container in the fridge or freezer.
NON THERMOMIX METHOD
Pre heat oven to 180°C. Toast the oats and cashews for 10-15 minutes, until slightly golden.
Place oats, cashews and dates into a food processor and blitz until it forms a dough.
In a small saucepan heat the peanut butter and honey over low heat, stir until melted and combined, then add to processor. Blend until combined. Add the white chocolate and pulse a couple of times until just mixed through.
Press mixture into a square cake tin lined with baking paper, press down and smooth top. Rolling a glass over the top makes it easier. Cover and place in the fridge to set for 30 minutes.
Once firm cut into 10 even bars, Store in an airtight container in the fridge or freezer.
Notes
You could replace the cashews with almonds and the honey with agave or maple syrup.
I store this in the freezer as it softens really quickly at room temperature.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: SNACKS
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