Peanut Butter Chocolate Pecan Bars
{Original post published August 10, 2020}
These bars are kind of like if a Pecan Pie Larabar had a baby with a Reese’s Peanut Butter Cup. And if that sounds weird to you, don’t worry about it. They taste delicious and they’re easy to make- that’s all you need to know. They’re my current favourite treat to stash in the freezer and bring out after dinner when a sweet craving hits!
Ingredients
•1 cup whole pecans
•1 cup pitted medjool dates
•Pinch of salt
•1/2 tsp cinnamon
•1 tbsp natural peanut butter
•1/2 cup dark or semi-sweet chocolate chips
Directions
Choose any shallow baking dish that is on the smaller side for this recipe. A loaf pan works great, or a shallow glass Tupperware container. An 8x8 pan may be too large and may result in very thin bars. Feel free to double the recipe if that is what you have! Line your chosen dish with parchment paper or Saran Wrap.
In a food processor, combine pecans, dates, salt and cinnamon. Process on high until the mixture holds together when you squeeze it between your fingers. If it’s too dry, add a few more dates. Press the pecan/date mixture into the pan in an even layer. Press firmly!
Take 1 tbsp of peanut butter and spread it evenly across the pecan/date layer. It should be nice and thin, like you’re buttering toast :)
Microwave the chocolate chips in a glass dish, stopping to stir every 20-30 seconds. Once they begin to melt, stir vigorously until smooth. Don’t overheat or you risk burning the chocolate!
Spoon the chocolate on to the top of your peanut butter layer and spread evenly with the back of a spoon or a spatula.
Place in the freezer for at least 1 hour to set. Cut into bars before serving. ENJOY!
Note: I store these in the freezer, but they would likely be just fine in the fridge in a sealed container for 5-6 days.
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