This one is always one of my kids’ favorite treats at Halloween.
With the middle layer being dates, it it really sweet without buckets of sugar. The bottom layer is stuck together with a bit of brown rice syrup (or honey). Sweet, but not too sweet. And for the top layer, the darker the chocolate the better. The darker it is the less sugar there is. I tend not to make this recipe very often. Usually just at Halloween. I make a small amount, cut the bars small, then ration them out. I also know I would much prefer to splurge on giant spoonfuls of peanut butter, (but I’ll resist that urge, too 🙂 ) so I personally have an easy time resisting going back for seconds and thirds. My kids know my rule…1 per day. I wish I had their willpower! They do that so easily!
1 1/4 cup brown rice crisp cereal
1/4 cup brown rice syrup (or honey – syrup is not sticky enough so syrup doesn’t work)
2 tbsp sugar free natural peanut butter (or almond butter)
1 tsp vanilla extract
Middle “Caramel” Layer
1 1/4 cup pitted medjool dates
1 tbsp sugar free natural peanut butter
1 tbsp almond milk
Chocolate Top Layer
1/2 cup melted dark chocolate
- Line an 8×8 pan with parchment paper.
- In a small saucepan, melt the brown rice syrup and peanut butter. Add the vanilla axtract. Pour mixture over brown rice cereal in a medium bowl. Press into parchment lined pan. Place in freezer while you make the middle layer.
- Place the pitted dates, peanut butter and milk in a food processor and blend until smooth. Spread evenly over the bottom layer and place the pan back in the freezer to set. About 10-15 minutes.
- Melt the chocolate and spread evenly over the top of both layers and place back in the freezer for only 3-5 minutes. Then remove and place in the refrigerator. These can be stored in the fridge or freezer.