Recipes
Whole Earth Peanut Butter, maple and popcorn no-bake bars
The distinctive flavours of peanut butter, maple syrup and popcorn combine in these easy-to-make treats, topped with rich dark chocolate
The distinctive flavours of peanut butter, maple syrup and popcorn combine in these easy-to-make treats, topped with rich dark chocolate
Cook: 30 Mins
Serves: 12
Nutritional Information
Each 82g serving contains
Energy
1712kj
409kcal
1712kj
409kcal
20%
Fat
27.1g
27.1g
High
39%
39%
Saturates
7.9g
7.9g
Med
40%
40%
Sugars
18.0g
18.0g
High
20%
20%
Salt
0.48g
0.48g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
2088kj/499kcal
Typical energy values per 100g:
2088kj/499kcal
Ingredients
150g dairy-free spread
100ml maple syrup
340g Whole Earth Smooth Original Peanut Butter
100g rolled oats
100g sweet and salty popcorn
200g dark chocolate
Method
1
Line a 20cm-square brownie tin with a long piece of baking paper – both ends should overhang the sides of the tin.
2
Put the dairy-free spread, maple syrup and 300g of the peanut butter into a small pan. Cook, over a gentle heat, stirring frequently, until the mixture is melted but not boiling.
3
Pulse the oats and popcorn in a food processor a few times to break everything down a little. Pour in the peanut butter mixture and pulse again a few times to combine.
4
Transfer the mixture to the lined brownie tin and press down with a spatula to fill any gaps and level the top. Cover and chill in the fridge for 20 mins to firm.
5
Meanwhile, melt the chocolate in a heatproof bowl over a pan of barely simmering water – don’t allow the base to touch the surface of the water. Stir until smooth and glossy.
6
Pour the melted chocolate over the peanut butter and popcorn mixture, to form an even topping.
7
Working quickly, heat the remaining peanut butter in a pan until melted but not boiling. Use a spoon to dot it all over the surface of the melted chocolate, then drag the end of a cocktail stick through the peanut butter and into the chocolate to create a swirl pattern on the top. Cover and return to the fridge for at least 2 hrs.
8
Remove the cake from the brownie tin – use the baking paper to help you lift it out in 1 unbroken piece. Cut into 12 equal-sized bars to serve. Store in an airtight container in the fridge for up to 1 week.