The quinoa peanut butter chocolate crunch bars are quick and easy to make, tasty and only require a few simple ingredients.
I’ve used puffed quinoa for the cereal part of these, but you could always use puffed rice if that’s easier to get hold of. They’re crispy, slightly chewy, sweet and have a delicious hit of creamy chocolate frosting just to top everything off. They’re a great snack for when you fancy something sweet mid-afternoon with a cup of tea and also make the perfect holiday treat!
I love pretty much anything that involves the combination of chocolate and peanut butter- so obviously these are a win for me. The chocolate frosting is honestly one of my favourite things to add to cookies, cakes, pancakes.. or anything sweet really. It’s super simple to whip up and is a great alternative to your classic chocolate cake icing.
One thing that I will say about these bars though, you do need to insure that they are stored in an airtight container, otherwise they do have the tendency to become a little more on the chewy side. Which, is fine if you’re a fan of that, but personally I like to have a good bit of crunch in there still.
Seeing as I’ve been doing this with pretty much everything at the moment, of course I’ve added in a little touch of cinnamon into the mix to make them a little more festive. You could also get creative with the garnishing on top and add some crushed candy canes or spices to the frosting.
- 3 heaped Tbsp Pic’s Crunchy Peanut Butter
- 3 Heaped Tbsp honey
- 2 Cups Puffed quinoa
- 1/2 tsp cinnamon Heaped
- Tbsp Pic’s Almond or peanut butter (smooth)
- 2 Tbsp raw cacao powder
- 2 Tbsp honey
- Almond milk as needed
- Pinch of sea salt
Preheat your oven to 180c and line a baking dish with grease proof paper.
In a saucepan, gently melt together the honey and peanut butter over a low heat.
Once these are all melted, pour the mixture over the quinoa puffs and cinnamon and give everything a thorough mix through.
Pour this into the baking dish and firmly pack the mixture down. Bake this in the oven for around 12-15 minutes.
Remove from the oven and allow to cool completely.
For the chocolate topping, mix together the almond butter, cacao powder snd honey. Then, gradually drizzle in the almond milk whilst mixing until you’re left with a smooth, thick icing texture.
Spread this over the cooled quinoa bars and garnish with a little pinch of sea salt before slicing into portions.