‘Snickers’ Cinnamon Peanut Butter Bark

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This Peanut Butter Bark is just like a ‘Snickers’, only bark-style 

There’s no name more appropriate for this delectable ‘Snickers’-like peanut butter bark, which has pronounced flavours of caramel, peanuts and creamy chocolate – it’s that good!

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It’s also another of those recipes which came about by pure accident. I was in a must-use-leftovers mood so with a part jar of crunchy peanut butter (PB) and some raw cacao butter which was due to expire next month, I simply mixed the two together and went from there, adding chewy caramel-like dates, coconut, cacao nibs, vanilla and sea salt.

Not all Peanut Butters are made equal 

If you don’t have any Crunchy PB handy, before you go shopping, remember that not all peanut butters are made equal and it’s usually the cheaper ones, which are cheap for a reason – they contain more than just nuts (see below for the ones to watch).

Avoid:

  • Kraft: roasted peanuts (85%), vegetable oils (antioxidant (320)), sugar, salt
  • Sanitarian: Freshly roasted peanuts (90%), sugar, vegetable oils, salt, stabiliser (mono and diglycerides)
  • Dick Smith: Freshly roasted Australian peanuts (88%), sugar, vegetable oils, salt, stabiliser (mono and diglycerides).

Safe to buy:

  • Mayvers: Australian peanuts and a little sea salt (259mg/100g).
  • Woolworths Macro Organic Peanut Butter
  • Any other brand which contains 100% peanuts and maybe sea salt, but nothing else.

The good people at Coles stock Mayvers in their health food ailse and I know that Woolworths have their own Macro Organic brand which is purely peanuts (maybe a little seasalt too), so there are just two good options for you to consider.

Other than that, after the recent horror surrounding Nana and Creative Gourmet berries, I also advise seeking  PB made from 100% Australian grown peanuts too. Kingaroy in the Queensland Darling Downs region, produces tonnes of peanuts each year – and there’s no better feeling than supporting the domestic and local economies. The Nana Berry Hep-A scare proves – it’s better to be safe (to spend a little more to get quality) than to be sorry.

Anyway, everything else is fairly self explanatory, except to say, enjoy!

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Makes: 1 tray

Prep time: 10 mins

Freeze time: 30 mins

 

Tools

  • Small saucepan
  • Small mixing bowl
  • Approx 20 x 30cm container or tray

Ingredients

  • 1/2 cup peanut butter
  • 100g raw cacao butter
  • 1 pinch sea salt
  • 1 tsp vanilla
  • 100g dried dates, finely chopped
  • 30g shredded coconut
  • 1 tbsp cacao nibs (optional)
  • 1 tsp cinnamon

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Method

  1. Line a 20 x 30cm tray with baking paper and set aside.
  2. In a small saucepan, gently melt the cacao butter – it will turn into a transparent oil.
  3. Pour the cacao oil into the small mixing bowl, then add the peanut butter, sea salt and vanilla.
  4. Stir to combine and allow to cool slightly, so that the oil doesn’t separate.
  5. Add half of the dates, coconut and cacao nibs to the mixture, stiring to combine.
  6. Pour the mixture into the tray, spreading the chunks of ingredients out as evenly as possible.
  7. Sprinkle the remaining chopped dates, coconut and cacao nibs over the top of the mixture.
  8. Finally, sprinkle the top with cinnamon before transferring to a freezer to set for at least 30 minutes, before breaking into fragments, ready to serve.

Storage

Keep stored in the freezer, in an airtight container. Serve immediately after removal from the freezer.

 

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