Almond Butter Chocolate Bars with Pistachios

Name: Almond Butter Chocolate Bars with Pistachios
Yield: makes 30 bars
Cuisine: American
Ingredients: 1 cup almond butter (no sugar added); 2 Tbsp(+) coconut oil; 1/4 tsp almond extract; 1/4 cup pure maple syrup; 1/2 cup gluten-free chex rice cerial; 1/2 cup whole pistachios (shells removed); 1 tsp finely chopped pistachios; 1 pinch sea salt; 1/2 bag Enjoy Life semi-sweet chocolate chips; 1 Tbsp creamy peanut butter (no sugar added)

Emily Morris @cook_5672198

Covington, WA

I have gotten into making homemade candy bars. These chocolate bars are crunchy & sweet in the best possible way. They are gluten-free, dairy-free & egg-free but you wouldn't know it by the taste. Enjoy!

Almond Butter Chocolate Bars with Pistachios

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Emily Morris @cook_5672198

Ingredients

makes 30 bars

1 cupalmond butter (no sugar added)
2Tbsp(+) coconut oil
1/4 tspalmond extract
1/4 cuppure maple syrup
1/2 cupgluten-free chex rice cerial
1/2 cupwhole pistachios (shells removed)
1 tspfinely chopped pistachios
1 pinchsea salt
1/2 bagEnjoy Life semi-sweet chocolate chips
1 Tbspcreamy peanut butter (no sugar added)

Cooking Instructions

1

Line a glass baking dish with 2 sheets of parchment paper for easy removal of candy bars. Leave the paper long for handles, like pictured.
2

Place chex mix & the 1/2 cup of whole pistachios into the bottom of the glass dish in an even layer.
3

Melt almond butter with 2 Tbsp (+) coconut oil. Add almond extract & maple syrup. Your almond butter should be hot & liquefied enough to poor. If it isn't wet enough, add more coconut oil. Poor hot almond butter mixture evenly all over the cerial & nuts. Cool in refrigerator for at least a half hour until set.
4

Melt half of a bag of chocolate chips & add a full tablespoon of creamy peanut butter. I do this to cut the sweetness of the chocolate chips & to soften up the chocolate for easy cutting. Stir in the peanut butter into the melted chocolate until you can't see it anymore. Poor hot mixture evenly all over the top.
5

Sprinkle sea salt & the last teaspoon of finely chopped pistachios on top of the chocolate immediately so it will stick to the melted chocolate. Cover & refrigerate for an hour, if you can wait that long.
6

Slice into preferred candy bar size & enjoy! Store in refrigerator for best keeping. ♡

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Emily Morris @cook_5672198

on January 13, 2017 20:24

Covington, WA

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