These no-bake bars from Mixed & Measured blogger Riley Yahr are loaded with dates, peanut butter, and pretzels and a fantastic accompaniment to their sweet drizzles. Swap peanut butter for almond butter or add dried fruit or chia seeds to mix it up to your liking.
What you need:
For the bars:
1 cup pitted dates, packed
⅔ cup peanut butter
½ cup maple syrup
¼ cup coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups oats
1 cup pretzels, chopped
¼ cup coconut flakes
½ cup chopped almonds
⅔ cup chocolate chunks
For the chocolate drizzle:
¼ cup chocolate chunks
½ teaspoon coconut oil
For the peanut butter drizzle:
¼ cup peanut butter
1 teaspoon coconut oil
What you do:
- Into a food processor, add dates and process until a paste forms.
- In a saucepan, melt peanut butter, maple syrup, and coconut oil. Once creamy, remove from heat and mix in date paste. Add cinnamon, vanilla, oats, pretzels, and nuts and mix to combine. Allow mixture to cool completely before adding chocolate chunks.
- Line a 9 x 13-inch baking pan with parchment paper. Spread mixture evenly in pan, pressing down. Refrigerate at least 40 minutes to harden, then cut into 14 bars.
- For the chocolate drizzle, in a microwave in 30 second intervals, melt chocolate with coconut oil. For the peanut butter drizzle, in a small saucepan, melt peanut butter with coconut oil. Drizzle bars and serve.
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