Serves 1
Directions
- 1Add the peanut butter, maple syrup, molasses (if using), vanilla extract, and salt to a small saucepan.
- 2Mix well then heat over medium-low heat until the mixture is smooth and slightly thickened.
- 3Remove from the heat.
- 4Crush the corn flakes then stir them into the peanut butter mixture until fully combined.
- 5Line an 8x5-inch loaf pan with parchment paper.
- 6Press the mixture evenly into the pan, smoothing the top with a separate piece of parchment paper.
- 7Freeze for several hours, or until firm.
- 8Once the peanut butter mixture is frozen, melt the chocolate using a double boiler on the stovetop or in the microwave, stirring frequently to prevent burning.
- 9Remove the loaf pan from the freezer and slice the peanut butter layer into bars.
- 10Coat each bar in melted chocolate then sprinkle with flaky sea salt, if desired.
- 11Place the bars in the refrigerator until the chocolate is set then dig in and enjoy!
Ingredients
- 0.5 cup natural peanut butter
- 2 tbsp pure maple syrup
- 1 tbsp molasses
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- 1 cup gluten-free corn flakes
- 6 oz dark or semi-sweet chocolate
- 2 tsp coconut oil
- flaky sea salt
Equipment
potloaf pantraysmall saucepanparchment paperdouble boiler
Tips
- You can also warm the mixture in the microwave if preferred.
- Add 2–3 teaspoons of coconut oil to the chocolate before melting to help it melt smoothly and thin it out.
- Store in the refrigerator for up to 1 week or in the freezer for several months.
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