With Halloween right around the corner, we have costumes and candy on our minds! And while the fall holiday might feel different this year, you still might find yourself surrounded by less nutritious treats. Do yourself a favor and make your own! Believe it or not, if you have this silicone candy bar mold, making your own candy bar is easy. Also know that you can use muffin liners in a muffin tin instead!
Peanut Butter Date Caramel Bars
A healthified chocolate bar you can feel good about! Enjoy a gooey, peanut butter center sandwiched between real dark chocolate.
Equipment
- silicone candy bar mold see note
- Microwaveable safe bowl
- Food processor
Ingredients
For the bottom layer
- 1 cup dark chocolate chips see note
- 2 tablespoons coconut oil
For the middle layer
- All-natural creamy peanut butter
- 10-12 Medjool dates pitted
- 3 cups boiling water
- 1/2 cup peanut butter
For the top layer
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- Make the peanut date caramel. Soak Medjool dates in hot water for 15 minutes until soft. Reserve 3 tablespoons of the soaking liquid and drain. Transfer the dates and soaking liquid to a food processor. Blend until a thick paste is formed. Add the peanuts to the food processor and blend for about 10 seconds until incorporated. Set aside until ready to use.
- Make the bottom layer. In a small microwaveable safe bowl, combine the chocolate chips and coconut oil. Microwave for 1 minute, then stir until mixture is creamy. Evenly pour melted mixture in the bottom of the bar molds (about 2-3 tablespoons each). Transfer bar molds to the freezer for at least 30 minutes to set.
- Once the bottom layer has set, add 1-2 tablespoons of creamy peanut butter in each mold. Add 2 tablespoons of the peanut date caramel to each mold. Transfer the mold back to the freezer.
- Make the top layer. In a small microwaveable safe bowl, combine the chocolate chips and coconut oil. Microwave for 1 minute, then stir until mixture is creamy. Evenly pour melted mixture in the bottom of the bar molds (about 2-3 tablespoons each). Transfer bar molds back to the freezer for at least 2 hours to completely set. Enjoy!
Notes
Candy bar mold on Amazon
Otherwise, this recipe could be made as “cups” using muffin liners
Storage: Bars can be kept frozen for 1 year, refrigerated for 1 month. Keep leftover date caramel in the fridge in an airtight container for up to two weeks. Keep buttercream filling in an airtight container at room temperature for up to 10 days.
