Chocolate Peanut Butter Crispy Treats

What better combination is there than chocolate, peanut butter and some crunch? A grain-free brownie is the base, followed by a layer peanut (or any nut) butter and then a layer of chocolate with puffed quinoa or brown Rice Krispies. Cut into small bars, these make the best little dessert addition to a packed lunch or a late-night treat when you’re scouring the pantry for something sweet

Recipe:

• 4 tablespoons (60 g) butter browned

• 1/3 cup (75g) caster/superfine sugar

• 1 large egg

• 65 g bittersweet chocolate

• 1/2 tablespoon cocoa powder dutch processed or regular

• 1 tablespoon water

• 1/4 cup (35g) almond meal

• Pinch of fine salt

Steps:

1. Preheat the oven to 180C or 356F.

2. In a small saucepan, brown the butter over a low heat until a warm dark brown in colour. Transfer to a medium sized mixing bowl and mix in the sugar, before allowing to cool for 5 minutes.

3. Melt the chocolate in the microwave in 30 second increments. Stir in the cocoa powder and water

4. Beat the egg into the sugar butter mixture with a hand mixer for 3 minutes..

5. Add the chocolate mixture and then the almond flour and salt.

6. Pour the brownie mixture into a 1/4 sheet pan and bake for 13-15 minutes. Remove from the oven and cool.

7. Spread a thick layer of nut butter over the cooled brownie base.

8. Melt one cup of chocolate chips or chopped chocolate of your choice – I use semi-sweet chocolate.

9. Stir in 1/2 cup Nutella (optional)

10. Stir 2 cups of puffed quinoa or Rice Krispies into the melted chocolate.

11. Spread the mixture over the nut butter layer .

12. Chill for one hour before cutting into small bars