Peanut Butter Chocolate Chip LARABAR Copycats
This recipe for peanut butter chocolate chip larabars taste just like the 'real' thing for a lot less money.
Servings: 12 bars
Ingredients
- 3 cups (345 g) roasted unsalted peanuts (I have also used a mix of peanuts and raw cashews, and made them with all cashews with success)
- ½ pound pitted medjool (or deglet noor) dates
- 4 tablespoons (56 g) virgin coconut oil melted
- ¼ teaspoon kosher salt
- 3 ounces miniature chocolate chips (I used Enjoy Life brand)
Instructions
- Line an 8-inch square baking pan with two criss-crossed sheets of unbleached parchment paper, making sure the paper overhangs the pan on all sides. Set the pan aside.
- In a food processor fitted with the steel blade, process the peanuts on high speed until small crumbs form (about 20 seconds).
- Add the dates, melted coconut oil and salt, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed together with your hands.
- Transfer the mixture to the prepared baking pan, add the chocolate chips and toss to evenly distribute the chips throughout.
- Press the mixture firmly into one even, compressed layer. Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.
- Once firm, remove the bars from the pan by the overhung parchment paper and place on a cutting board. Slice into 12 equal rectangles with a large, sharp knife.
- Wrap each bar individually in plastic wrap or wax paper, and store in the refrigerator until ready to serve.
