• 15 minutes
  • 15 minutes + 1 hour chilling time
  • Makes 8

Caramel Oat Peanut Butter Bars

  • For the base -
  • 100g oats
  • 3 tablespoons peanut butter
  • 3 tablespoons maple syrup
  • 3 tablespoon almond milk
  • For the date caramel -
  • 150g Whitworths dates, soaked in boiling water for 10 minutes
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • For the topping -
  • 1 x 20g bag popcorn
  • Coconut chips
  • Cacao nibs
  • Smooth peanut butter
  • Dark chocolate, melted

Ready… Steady… Bake…

  • Preheat the oven to 170C and grease and line a 9x9in baking tin.
  • First make the base: Place the ingredients into a blender and pulse until the mixture comes together. Press into the base and spread out evenly.
  • Place the dates and 4 tablespoons water into the blender with the coconut oil and syrup then blend well until smooth. Spread this over the base in an even layer and bake for 15 minutes. Leave to cool.
  • Scatter over the popcorn, coconut and cacao nibs and push down gently. Drizzle over some runny peanut butter, a little melted dark chocolate then chill in the fridge for 1 hour.
  • Remove from the tin and slice into bars. Enjoy!

    Recipe creation: Pamela Higgins.
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