Raw Caramel Peanut Crunch Bars

Preparation Line a 10cm x 20cm loaf tin with non-stick baking paper. Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note). Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20–30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve. Do Ahead Keep bars refrigerated in an airtight container for up to 2 weeks. Cooks' NoteIf the mixture is sticky, grease the spoon in a little melted coconut oil to help you spread and smooth it. Raw organic chocolate is available at health food stores and specialty grocers. If you can’t find it, simply use 70% dark chocolate. To keep the chocolate raw while melting, use a sugar (candy) thermometer to ensure it stays under 42°C (107°F). From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Preparation Line a 10cm x 20cm loaf tin with non-stick baking paper. Place the dates, peanut butter and vanilla in a food processor and process for 2–4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note). Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20–30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve. Do Ahead Keep bars refrigerated in an airtight container for up to 2 weeks. Cooks' NoteIf the mixture is sticky, grease the spoon in a little melted coconut oil to help you spread and smooth it. Raw organic chocolate is available at health food stores and specialty grocers. If you can’t find it, simply use 70% dark chocolate. To keep the chocolate raw while melting, use a sugar (candy) thermometer to ensure it stays under 42°C (107°F). From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.