Candy bars are another snack to miss. Yes, there are gluten free options, but I cannot digest them.
My Candy Bar
I came up with this recipe to replace the void. Its base is melted chocolate, layered with peanut butter sauce, graham cracker pieces and chopped peanuts.
The end goal is a sheet of goodness that you can chop up however you like. I store mine wrapped in the fridge as I’ve found the chocolate to turn chalky when left at room temperature. The freezer works great too. I eat these right out of the fridge or freezer but if you’re patient and let them warm up a few minutes, they are even better!
Ingredients
Base layer of Chocolate
Peanut butter sauce
Chocolate Top Layer
Instructions
Base layer of Chocolate:
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2 Cups (1bag) of Enjoy Life Mini Chocolate chips
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Melt your chocolate in a double boiler pot. In the past I’ve used a glass bowl over some boiling water to melt but since I make these so much, I invested in a double boiler. It does make it easier.
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Spread the melted chocolate on a parchment lined cookie sheet. Think, thin layer and cover as much of the paper as you can without touching the edges.
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Allow to harden. I make space in my fridge to speed up the process.
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Once your base hardens, make your peanut butter sauce.
Peanut butter sauce
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1/2 C Smucker’s Natural creamy peanut butter
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1/4 C Klebnow’s pure maple syrup
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2 T extra virgin olive oil
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2 t pure vanilla extract
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A pinch of Real Salt
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Mix well and microwave on high for 1 minute.
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Stir then pour your peanut butter sauce over your hardened chocolate, spreading evenly.
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Then add 1 1/4 cup of graham cracker pieces.
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Next, sprinkle 1 1/4 cup of chopped peanuts over your graham layer.
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Lightly press your graham and peanuts to help it stick to your peanut butter sauce.
Chocolate Top Layer
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3 cups of Enjoy Life MIni Chocolate chips
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Melt in double boiler or pot
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Spoon and spread your melted chocolate over the top of everything. Remember to think, thin layer to ensure it all gets covered.
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Harden in the fridge at least 2 hours.
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Chop into bars or pieces and store.
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