I’m just over here trying to avoid melting in the HOT Tennessee weather. Whew! It’s been quite the scorcher here. This post isn’t about the weather though, it’s about some ooey, gooey, chewy, melt in your mouth, and scrumptious bars!
Let me repeat that….
Hello, gluten free and non-dairy bars. 😉
I mean, don’t they just look like you want to take a bite into them, like, right now!?!
They’re just so darn good!
Oh, and may I say, I’m not the only one that enjoys these, but so do my
little guinea pigs co-workers and dad!
Heck, later on in the day, that they first taste tested them, one of my coworkers asked, “Hey, do you have anymore of those PB bars left over?” Eh, oops, nope. All eaten.
Now, onto the recipe!
And, all you need are 10 INGREDIENTS!
PB Fudge Bars
Serves 12-16 people
2/3 cup old fashioned oats(Can use Gluten Free oats)
2 cups Pitted Dates
1 tsp Vanilla Extract
4 tbsp Cocoa Powder
1/3 to 1/2 cup of Peanut Butter
1/2 tsp salt(I use Sea Salt)
1-3 tbsp of water(or more to loosen up the batter a little for it to blend better)
2 tbsp Coconut Oil
1/4 cup Pure Maple Syrup
1/4 to 1/3 cup Peanut Butter
Directions: Place tin foil in an 8×8 pan and spray with nonstick spray and set to the side.
Place the oats in a powerful blender(I used a Vitamix) and blend until they’re in a flour consistency. Add the dates, cocoa powder, vanilla extract, peanut butter, salt, and water. Blend until smooth.
Dump into the prepared pan and pat down evenly.
Place the ingredients for the glaze into a measuring cup, melt, stir until it’s all well melted, pour over the batter, and spread out evenly.
Place into the freezer for 30-45 min or until it’s well set.
Cut and enjoy!