Receta Chocolate Drizzled Peanut Bars
Chocolate Drizzled Peanut Bars
Is it too embarrassing that I am really proud of my drizzles? Every day I look at gazillions of gorgeous images on food blogs with perfectly swirled frosting, drizzles, you name it. And so I realize that pride in my drizzles is a little silly. But really, the ineptitude of my hands cannot be overstated. They shake. They swerve. They don’t usually do what they are told. So there might have been squeals when these came out so well. Perhaps even whoops. Maybe even dancing. Only the dogs know for sure and they are not telling.
These bars began with an energy bar recipe in The Flying Brownie: 100 Terrific Homemade Food Gifts for Friends and Loved Ones Far Away
by Shirley Fan. But the minute I saw them I knew I wanted to add chocolate. I just hope they made it to my #TheLeftoversClub partner, Faye of Live Bake Love, without any melting or smudging. When I chose the recipe I figured this should be the best time of year to send chocolate–and then after making them I realized she is in California. Ooops. I also hope she is not too sad when she realizes I sent them (as is my habit) wrapped in plastic in a Ziploc bag with no particular fanfare–because she sent me the most adorable little jar of Valentine’s goodies! My kids took one look at it and began ooh-ing and ah-ing immediately.
Actually, they ooh-ed and ah-ed a little at my chocolate drizzles too. I just hope Faye gets to see them!
I was not quite sure what to expect with these bars, but by the time I ate the last one this this morning I was hooked. Talk about an awesome grab it on your way out the door running too late for breakfast goodie. They have an awful lot of sugar to make it a regular occurrence, but everyone in this house loved them. And talk about easy too! Whipping them up took no time at all.
Chocolate Drizzled Peanut Bars
Recipe type: snack
Cuisine: bars
- 2 cups old fashioned rolled oats
- ½ cup chopped salted and roasted peanuts
- 4 T golden syrup (or light corn syrup)
- 4 T honey
- 4 T agave
- ¼ cup vegetable oil
- ¼ cup peanut butter (I used creamy)
- 1 t vanilla
- ½ coarse sea salt, plus more for sprinkling
- heaping 1 cup semisweet chocolate chips
Preheat the oven to 350 F. Line 2 5X9 loaf pans with parchment paper. Set aside.
Mix the chopped peanuts and oats in a large, heat-proof bowl. Set aside.
Place the oil in a small, heavy-bottomed saucepan. Use the same measuring cup to measure the golden syrup, honey and agave. Add that to the saucepan as well as the peanut butter.
Stir, over medium heat, until the mixture is completely combined and simmering. Turn off the heat and stir in the vanilla and ½ teaspoon sea salt.
Pour the hot oil and syrup mixture over the oat and peanut mixture. Stir to incorporate and then divide evenly between the 2 loaf pans. Use another sheet of oiled parchment paper to press the mixture firmly into each pan. Sprinkle with salt.
Bake for 20-25 minutes, until the edges are browned.
Let cool completely in the pans on a cooling rack.
Remove the oat “cakes” by the parchment paper overhang. Place on a cutting board and slice each loaf into 6 bars.
Line the bars up with about 1 inch between each.
Place the chocolate chips in a heatproof bowl. Microwave on 50% power in 45 second intervals until the chocolate chips are melted and can be whisked smooth.
Pour the melted chocolate into a quart (or gallon) freezer bag. Cut a tiny snip off one corner. Use the bag to squeeze the chocolate out in a fine drizzle, going over the bars the short direction.
Let the chocolate set completely before mailing or storing.
3.2.2265
Amazon affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.
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