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PEANUT BUTTER FUDGE PUFFED RICE BARS ~ ERIN IRELAND

April 19, 2017

PEANUT BUTTER FUDGE PUFFED RICE BARS ~ ERIN IRELAND

Rice Krispie squares REVAMPED!

This twist on a childhood treat will surely satisfy with its perfect combination of peanut butter and chocolate (dairy free!).

These bars are a withinUs Team favorite. We were mesmerized watching Vancouver foodie Erin Ireland's Instagram story on how to make these bars that we had to give it a try and believe us, it's to die for! This sweet and salty treat is made with minimal ingredients, and is quick and easy to make.  Our team often scrolls her website, searching for recipe inspirations. Erin has motivated our whole team in a variety of ways, and most recently we have been enjoying getting together with the community for Mindful Movie Nights.  Erin and The Juice Truck teamed up a few years ago to host a series of Mindful Movie Nights which feature important documentaries that are not always accessible to everyone. Just yesterday, we attended and watched an amazing and eye opening documentary, called, “What The Health.”

Now, back to those Peanut Butter Fudge Puffed Rice Bars - trust us, one taste of these bars will have you wanting more! 

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PEANUT BUTTER FUDGE PUFFED RICE BARS

- Erin Ireland

When it comes to dessert, I have pretty good self-control. I’m usually able to eat ‘one’, and leave it at that. Except when it comes to these bars. I’m pretty sure I’ve gained at least five pounds over the past two weeks — and I blame them entirelyI cut them into bite-sized squares and they are just too easy to eat. Plus, they are seriously easy to make.

These silky, fudgey, crispy dessert bars are a cross between Minimalist Baker’s Chocolate Puffed Rice Bars (recipe is in their cookbook Everyday Cooking) and The Juice Truck’s Peanut Butter Fudge. It was a match made in heaven. Hope you love them as much as I do.

Pictured: Top Left - Naked Coconuts, Top Right - Nature's Path, Bottom Left - Island Nut Roastery, Bottom Right - Nielsen-Massey Vanillas

INGREDIENTS

For the base:
3 1/2 c. puffed rice cereal (or any puffed cereal — I used Nature’s Path)
2/3 c. creamy nut butter of your choice (if cold/firm, heat on stovetop or microwave to soften slightly)
1/3 c. melted coconut oil
1/4 c. maple syrup
1 tsp. vanilla
1/2 tsp. sea salt

For the topping:

3/4 c. peanut butter powder (I found mine at Body Energy Club)
1/2 c. melted coconut oil
1/4 c. maple syrup
1/2 tsp. sea salt
1 tsp. vanilla

Side note: If you’d like to do half chocolate sauce, half peanut butter sauce for your topping, here are the ingredients (just whisk ingredients together to form your silky sauce). When pouring sauce onto your base, start with the chocolate – dump all of it onto your bars, spread it around, then finish with the peanut butter to create swirls. 

Chocolate Sauce Ingredients:
1/4 c. melted coconut oil
1/4 c. cocoa or cacao powder
maple syrup to sweeten (to taste)
pinch of salt

Peanut Sauce Ingredients: 
1/4 c. melted coconut oil
1/2 c. peanut butter powder
maple syrup to sweeten (to taste)
pinch of salt

Photo Credit

DIRECTIONS

For the base: 

  1. Line an 8″x 8″ baking pan with parchment paper, ensuring there’s enough sticking out the sides to tug on for easy removal. If there are parts of your pan still exposed, grease so the bars don’t stick.
  2. In a medium to large bowl whisk together nut butter, melted coconut oil, maple syrup, vanilla and salt.
  3. Add puffed cereal to your bowl and stir with a spatula until completely coated with wet mixture.
  4. Dump your coated puffed rice into your baking pan and press down firmly to create a flat layer (I find using the back of a spatula works best here).
  5. Place in fridge or freezer to firm up (ideally one hour) while you make the topping. 

     

    For the topping: 

    1. Add all ingredients to a medium sized bowl and whisk until silky smooth.
    2. Once your base is firm and chilled (at least 30 minutes), pour your topping over the base and spread evenly with the back of a spoon. You could garnish with nuts at this point, but I chose not to. Return your dish to the fridge until completely firm.
    3. Enjoy!!

      withinUs Team Note: Although the recipe is amazing as is, you can make substitutions to meet different dietary (or taste) preferences or restrictions. For instance, we replaced the puffed rice with puffed quinoa, and it was delicious!

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      Erin Ireland is a passionate food reporter, plant & animal lover. Erin shares to-die-for recipes and restaurant recommendations on her site, itstodiefor.ca, which serves to connect Vancouverites with the best food in the city. To Die For Fine Foods, is an artisan baking company specializing in gourmet banana bread and lemon loaf, is the other half of Erin’s career that began four years ago in her home kitchen. Great taste isn’t the only thing that qualifies a food as “to die for” as Erin's culinary creations, recipes, food photography and food styling on her Instagram page and Instagram stories are educational and inspirational. For Erin, how and where the ingredients were grown has become as important as the meal itself. Check out her Ted Talks, "Is there a bias in our Food Media?"  In a past life, Erin lived in South Carolina and played four years of NCAA volleyball while earning a degree in broadcasting.


      What is your favourite healthy twist on an classic recipe? We would love to know so we can experiment some more in our kitchen.

       




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