These gluten, dairy & refined sugar free Crunchy Peanut Butter Fudge Bars are DELICIOUS. They only use 5 ingredients and are so simple to make. The perfect way to curb your sweet tooth, without all the processed sugar!
I am a peanut butter fanatic, especially with desserts or anything sweet, I just love the sweet and salty combo. These bars are no exception.
What makes them even better is the TEXTUREEE, so good. Crunchy crushed cornflakes give a great crunch and bite to the creamy, peanut butter, fudgy mix.
They’re basically the perfect treat to have in the fridge to snack on throughout the week. I hope you love them!
(I have used cup measurements for these as I am basing of previous recipe, but if you don’t have measuring cups just use a standard mug as your base measurement)
Ingredients:
3 cups of crushed cornflakes
1 1\2 cup Peanut Butter (I used smooth, but you do you)
1 cup maple syrup
1tbsp coconut oil
200g dairy free dark chocolate (or chocolate of your choice)
Flaked sea salt (optional)
Method:
- Start by adding the crushed cornflakes into a large mixing bowl. Then, melt together the peanut butter and maple syrup on a low heat until they have completed melted together and formed one mix (be careful not to let the mixture boil). Pour the melted mixture over the crushed cornflakes and mix together until combined.
- Line a baking sheet with baking parchment (clingfilm works well too) then press the cornflake mix into the tray until so it’s a smooth, even surface. It doesn’t matter what shape this is ultimately, just try to keep it even. Allow the mix to cool then place in the freezer for at least 30 minutes.
- Melt together the coconut oil and chocolate over a bowl of boiling water (this is called a bain-marie) until fully incorporated. The coconut oil is really important, when the chocolate sets it gives it a great crunch and glossy finish.
- Remove the frozen cornflake mix and cut into bars (or whatever shape you fancy!) then dip into the chocolate, coconut mix so they are each fully coated, then place back onto the baking parchment lined tin. Put back in the freezer for another 30 minutes so the chocolate can set.
- Sprinkle with sea salt flakes and enjoy! These are best stored in the fridge.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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