So Saturday night around 10:30 while watching Pitch Perfect and singing terribly and quoting every line (incorrectly), I made these bars. It was splendid. Anytime you mix chocolate and peanut butter it’s going to be happy because we all know that pb & chocolate are the Seth Cohen & Summer/Ron & Hermione/Ross & Rachel of the food world. They’re just meant to be. And the world just feels like right and dandy when they’re together.
So Saturday night while obnoxiously singing every song and dying laughing and sneaking chocolate chip upon chocolate chip, I started to stack delicious on top of delicious. You know, stacking. It’s like Jenga but better because you can eat it and nothing falls over. So actually, it’s nothing like Jenga. It’s just a peanut butter nougat-y layer topped with peanuts, and then caramel and then chocolate.
Could the night have been better? no.
I realize the activities of this evening are sounding highly intelligent, but I would like it to be known that in an effort to actually have intelligent things to contribute to conversations, I have been trying to watch CNBC or other news related programs instead of watching the Kardashian’s. But I’ve come to realize that both programs are pretty similar. Either way, it’s just a bunch of people yelling at each other. And the Kardashian’s look prettier while they’re doing it soooooo…..
Speaking of people yelling at each other, the Superbowl is coming. And soon men (and women) all over the country will be yelling at their TVs. To sooth the tension and the losing teams spirits, desserts are appreciated at Superbowl gatherings. So yeah, make these.
These bars are kinda like Snickers. Like they’re trying really hard to be something cooler and unhealthier than them but they can’t quite make it. And since this isn’t high school, we shouldn’t be trying to be something we’re not. So make these and then think of a better name for them than ‘wannabe snickers bars’.
But no matter what you call them, they’re pretty good.
Homemade Snickers Bars
makes 12-16 bars
3/4 cup peanut butter
3/4 cup honey
1 tsp vanilla
1/2 cup chocolate protein powder
1/8 tsp salt
3/4 to 1 cup peanuts, roasted and unsalted
Date Caramel Layer
16 dates, pitted
3 Tbsp almond milk, original
1 Tbsp peanut butter
1/8 tsp salt
1 cup dark chocolate chips
Line an 8×8 inch pan with parchment paper.
In a sauce pan over medium-high heat, combine honey, peanut butter, vanilla and salt. Whisk until hot and the mixture becomes thin and smooth. Turn off heat and stir in chocolate protein powder. Pour nougat into the 8×8 inch parchment paper lined pan. Spread the mixture to the corners and set aside while you make the date caramel.
In a food processor, or high powered blender, combine dates, peanut butter, almond milk, and salt. Process until smooth. It took a lot of stirring in between blending to make the mixture smooth and caramel looking. Just keep alternating blending and stirring until smooth.
Next, press the peanuts into the nougat layer. The nougat layer will have slightly hardened by this point but gently press the peanuts in as much as you can. On top of the peanuts, spread the date caramel. I found it easier to spread the date caramel over the peanut if I wet my hands slightly and then pressed the caramel to the corners.
Finally, melt the chocolate chips in the microwave, stirring frequently to avoid burning. Pour melted chocolate over the caramel layer and using a spoon, smooth the chocolate to the edges of the pan. Cover and refrigerate until firm. I refrigerated mine overnight and then cut into bars the next day. You might want to refrigerate the bars for an hour to allow the chocolate to slightly harden and then cut the dessert into the desired number of bars before the chocolate completely hardens. That way the chocolate won’t crack in the middle of the bar when you cut them. It just makes them look prettier. Always a good thing.