|Crispy-puffy rice, coconut, chickpea crunchy noodles, raisins, spices, peanut butter-yummery.|
These peanut butter crunchy bars aren't for everyone. For instance, Dazee does not like them. So, if you plot carefully with the right target in mind, you can make these under the guise of sharing, and then get to eat them up all by yourself. Winnery for you!
I've never had bars like this before, but for some reason I started craving them madly this week. They're not hard to imagine, really. Especially if you're a big fan of spicy Indian snacks like I am.
The trick to these is to find a spicy snack mix you like and to use that. For these, I used some hot fried chickpea flour noodles, but you could easily add Bhuja, if you have some. Or something similar from the Indian market. The key is to make sure there's some heat to counter the sweet, and maybe some fennel. And, don't leave out the curry leaves! MMMmmmm.
Peanut Butter Yummery Bars.
about 16 bars (fills an 8" square brownie pan)
What You Need:
4 cups puffed rice cereal
handful of curry leaves (12-16)
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground turmeric
2 tablespoons canola or melted coconut oil
2 cups Indian chickpea flour sticks, or Indian snack mix
1/2 cup golden raisins
2 tablespoons roasted peanuts
1 tablespoon cacao nibs
3/4 cup natural peanut butter
1/4 cup coconut sugar
1/4 cup agave nectar
1/4 cup brown rice syrup
What You Do:
1. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Lightly oil an 8" square baking pan.
2. In a large bowl, mix together the rice cereal, curry leaves, coconut, and turmeric. Drizzle on the oil and salt and stir until well combined. Spread the cereal onto the baking sheet and bake, stirring every few minutes to prevent burning, until the coconut is golden brown and the curry leaves are brittle, about 12 minutes.
3. While the rice is toasting in the oven, put the chickpea sticks, raisins, peanuts, and cacao nibs into the large bowl. Add the toasted rice mixture and combine well.
4. In a small saucepan, combine the peanut butter, coconut sugar, agave nectar and brown rice syrup. Cook over medium-high heat, stirring constantly, until the sugar has dissolved and the mixture just begins to bubble.
5. Immediately pour the peanut butter mixture over the cereal mixture and stir well until the cereal is completely coated in the sticky peanut butter sauce. It's best to work fast, as the peanut butter sauce will quickly stiffen as it cools.
6. Press the mixture firmly into the baking pan and cool to room temperature. Score the bars and refrigerate.
7. Share with no one.
The Teff Lurve virtual door will be at Dianne's Vegan Kitchen on the 24th!