Peanut Butter Chocolate Chip LARABAR Copycats
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)
1/2 pound pitted medjool (or deglet noor) dates
4 tablespoons (56 g) virgin coconut oil, melted
1/4 teaspoon kosher salt
3 ounces miniature chocolate chips (I used Enjoy Life brand, as they’re my favorite)
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 10 to 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.