Chocolate Peanut Butter Crunch Bars
Prep Time
10 mins
 
A quick and easy recipe for the perfect gluten-free chocolate sweet treat that is also great to make with the kids!
Author: Jemma Andrew-Adiamah
Ingredients
  • 200 g /5 cups of Nestle Gluten Free Coco Rice
  • 4 heaped tbsp coconut oil
  • 4 tbsp smooth peanut butter
  • 3 tbsp maple syrup
  • 100 g milk or dark chocolate
  • Pinch of salt
Instructions
  1. Prepare a baking tray or brownie tray with greaseproof paper.
  2. In a microwaveable bowl add the coconut oil, peanut butter and maple syrup and melt in the microwave for approximately 2 minutes, stopping to stir halfway through to combine.
  3. In a larger bowl, pour the liquid mixture over the Corn Pops ensuring that they are well covered.
  4. Transfer the mixture into the baking tray and pat down firmly with the back of a spoon.
  5. Melt the chocolate in the microwave and drizzle over the crunch bars.
  6. Leave on the side to cool down and set for 30 minutes before transferring to the freezer to harden for 1 hour before cutting them into portions.
Recipe Notes

Keep refrigerated or stored in the freezer.

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