*FANTASTIC* School Lunch Chocolate Peanut Butter Bars Recipe

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder + sugar

Dark chocolate has less sugar and more antioxidants.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: crushed digestive biscuits

Almond flour is gluten-free.

Preheat the oven to 350°F.

Grease an 11 by 15-inch jelly roll pan (cookie sheet) with vegetable oil spray.

In a mixing bowl, combine flour, salt, and baking soda, mixing until well combined.

In a mixer, cream together 3/4 cup of butter, 3/4 cup of white sugar, and 3/4 cup of brown sugar until smooth.

Add 1 and 1/2 teaspoons of vanilla extract and 2 eggs to the mixture, mixing until combined.

Gradually add the flour mixture to the creamed mixture until just incorporated.

Scrape down the sides of the bowl to ensure all flour is mixed in.

Stir in 1 and 1/2 cups of quick oats until evenly distributed.

Spread the mixture into the greased pan evenly.

Bake in the preheated oven for 12 to 15 minutes, checking at 12 minutes.

After 15 minutes, remove the bars from the oven and let them cool for 10 minutes.

In a mixer, whip the remaining 3/4 cup of creamy peanut butter until lighter in color and texture.

Spread the whipped peanut butter over the cooled bars in a thin layer.

In a saucepan, melt 1/2 cup of butter over medium heat.

Add 1/4 cup of milk and 2 tablespoons of cocoa to the melted butter, stirring constantly until just boiling.

Remove from heat and stir in 1 teaspoon of vanilla extract.

Gradually add 3 and 1/2 cups of powdered sugar to the chocolate mixture, stirring until smooth.

Pour the chocolate mixture over the peanut butter layer and spread evenly.

Allow the bars to cool completely before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens