Peanut butter no bake bars

Whole Earth Peanut Butter, maple and popcorn no-bake bars

The distinctive flavours of peanut butter, maple syrup and popcorn combine in these easy-to-make treats, topped with rich dark chocolate

, 08 June 2020

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Whole Earth Peanut Butter, maple and popcorn no-bake bars
  • Cook: 30 Mins
    plus chilling

  • Serves: 12

Nutritional Info
Each 82g serving contains
  • Energy

    1712KJ

    409KCAL

    20%
  • Fat

    27.1g

    high

    39%
  • Saturates

    7.9g

    high

    40%
  • Sugars

    18.0g

    med

    20%
  • Salt

    0.48g

    med

    8%
of your reference intake.
Typical energy values per 100g: 2088kJ/499kcal.
Ingredients
  • 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
Method
  • 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.