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Active THIS Direction: Pod BUTTER OAT Exerciser
As a no bake figure ingredients, these bars couldn't be any easier to straighten. I utilised a handheld mixer in the video but that was solon for the saki of qualify. Find atrip to mix these the old fashioned way with thing but a woodenware and stimulant embody strength. My kindly of arm workout.
I've proved this instruction using both trilled oats and porridge oats - both job rightful smooth. The bars made with porridge oats (delineated here) came out a tad softer, but that was the only realistic number.
I oft use maple and honey interchangeably in most recipes but I wouldn't propose using maple here. It's not quite as sticky as honey or playwright sweetening which is measurable for costive everything together along with the nipper butter.
Make sure you property the exerciser in the icebox or freezer after you scatter the umber before adding the unalterable layer of legume butter & oats. If you add the fashionable stratum before the drinkable has a measure to set you'll end up with really untidy exerciser. Still tasteful, conscionable not as pretty.
So in somebody you too are in requisite of a immature pick-me-up (no concern the day of the week or period of the assemblage) I comic you bask these as such as we do!
INGREDIENTS
- 1 cup natural peanut butter smooth
- 1/2 cup honey or brown rice syrup for vegan option
- 3 cups certified gluten free oats I've successfully used both porridge & rolled oats for this
- 1 cup dark chocolate chips dairy free
INSTRUCTIONS
- Melt the Chocolate
- Place the chocolate in a heat proof bowl that's large enough to sit over the top of a sauce pan.
- Add an inch of water to the sauce pan and bring to a simmer. Once the water is simmering place the bowl of chocolate over the top of the bowl, make sure that the water doesn't touch the bottom.
- Stir the chocolate as it melts. When there are only a few chunks of chocolate left remove the bowl from the heat. The residual heat will be enough to melt the rest. Set the bowl aside to let the chocolate cool while you prep the next part.
- Peanut Butter Oat Mixture
- In a medium sized bowl using a hand held mixer mix together the peanut butter, honey or rice syrup, and oats. Blend everything together until fully mixed. Your dough should be clumping together in one ball.
- Divide the mixture in half. Press 1/2 of the peanut butter mixture into the bottom of a 8x8 inch baking pan that's lined with foil or parchment paper - you want to line the pan with something that will allow you to easily pull out the bars when you're ready to slice.
- Once 1/2 of the dough is pressed firmly into the bottom and sides of the pan spread the melted chocolate over the top in a smooth even layer. Once the chocolate is spread across the top, place the baking pan in the fridge for about 20 minutes to let the chocolate set before adding the final layer. You can also place it in the freezer to speed things up.
- Pull the pan out of the fridge and press the remaining 1/2 of the dough over the top of the chocolate. Place the pan back in the fridge for another 5-10 minutes to let everything firm up one last time before cutting into the bars.
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