Peanut Crackle Bars

There’s no refined sugar in this healthier no-bake peanut butter slice. Full of peanut butter, brown rice puffs and iced with a chocolaty topping, these satisfying crunchy Peanut Crackle Bars are a delicious treat to keep on hand.

rating: Easy
15 mins, plus 2-4 hours chilling time
prep
Serves 20

Ingredients

Peanut Crackle Base

  • 125g Copha, chopped
  • ½ cup (135g) crunchy peanut butter
  • 200g Medjool dates, chopped
  • 2 tablespoons maple syrup
  • 3 cups (40g) brown rice puffs
  • ¾ cup (60g) desiccated coconut

Chocolate Peanut Topping

  • ½ cup (100g) melted Copha
  • 2 tablespoons cacao powder
  • ⅓ cup (80ml) maple syrup
  • ½ cup (70g) roasted crushed peanuts

 

Method

Peanut Crackle Base

  1. Grease and line the base and sides of a 20cm square cake tin, leaving a 5cm overhang on two of the sides.
  2. Melt Copha in a saucepan over medium-low heat. Remove from heat and stir through peanut butter. Set aside
  3. Process dates and maple syrup in a food processor until nearly smooth. Place into a large mixing bowl and add the Copha mixture, stir well to combine.
  4. Add puffed rice and coconut and stir until well combined. Spoon into prepared tin and flatten using the back of a spoon. Freeze for 10 minutes.

Chocolate Peanut Topping

  1. Melt Copha in a saucepan over low heat. Stir in cacao and maple syrup until smooth.
  2. Pour over slice. Scatter with peanuts. Refrigerate for 2 to 4 hours or until firm and slice into squares.

Tips: Brown rice puffs can be purchased from the health food aisle of most large supermarkets or from your local health food shop. Alternatively, substitute with Rice Bubbles. This can be made 2 days in advance. Cover and refrigerate. Store in refrigerator in an airtight container for 3-4 days or freeze for 1 month. For a peanut free version, substitute peanut butter with any nut butter of choice. Garnish with any finely crushed nut of choice. For a twist, add roasted salted peanuts to the top.