Whole Earth Peanut Butter, maple and popcorn no-bake bars
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- 150g dairy-free spread
- 100ml maple syrup
- 340g Whole Earth Smooth Original Peanut Butter
- 100g rolled oats
- 100g sweet and salty popcorn
- 200g dark chocolate
Line a 20cm-square brownie tin with a long piece of baking paper – both ends should overhang the sides of the tin.
Put the dairy-free spread, maple syrup and 300g of the peanut butter into a small pan. Cook, over a gentle heat, stirring frequently, until the mixture is melted but not boiling.
Pulse the oats and popcorn in a food processor a few times to break everything down a little. Pour in the peanut butter mixture and pulse again a few times to combine.
Transfer the mixture to the lined brownie tin and press down with a spatula to fill any gaps and level the top. Cover and chill in the fridge for 20 mins to firm.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of barely simmering water – don’t allow the base to touch the surface of the water. Stir until smooth and glossy.
Pour the melted chocolate over the peanut butter and popcorn mixture, to form an even topping.
Working quickly, heat the remaining peanut butter in a pan until melted but not boiling. Use a spoon to dot it all over the surface of the melted chocolate, then drag the end of a cocktail stick through the peanut butter and into the chocolate to create a swirl pattern on the top. Cover and return to the fridge for at least 2 hrs.
Remove the cake from the brownie tin – use the baking paper to help you lift it out in 1 unbroken piece. Cut into 12 equal-sized bars to serve. Store in an airtight container in the fridge for up to 1 week.