Things I’m good at: cooking, taking naps, eating, and being bossy. Things I’m bad at: baking and naming recipes and that’s basically it 😉 Thank god I finally created a BOMB dessert recipe that doesn’t require turning on the oven and showing my true baking skills (terrible). I was super inspired to try a dessert recipe when I found Oat My Goodness Craft Granola’s Bad Monkey flavor at Gelson’s today (so much peanut butter banana goodness). It’s what makes up the base of these bars and let me tell you these will change the way you look at healthy dessert forever. You can find their granola at all Southern California Gelson’s Markets.
Chocolate Peanut Butter Cookie Bars
Ingredients
Crust
- 2 cups Oat My Goodness Bad Monkey Granola
- 2 tbsp coconut oil
PB Filling
- 3/4 cup smooth peanut butter (or any nut butter)
- 2 tbsp maple syrup
- 2 tbsp coconut flour
- 3 tbsp melted coconut oil
- 1 tsp vanilla
Topping
- 1 cup chocolate chips
- 1 tbsp coconut oil
- 2 tbsp peanut butter
Instructions
Crust
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Blend granola and coconut oil together until it reaches a bread crumb-like consistency. Press into the bottom of an 8x8 nonstick pan. Freeze for about 10 minutes while you make the filling.
PB Filling
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Combine peanut butter, maple syrup, coconut oil and coconut flour in a medium bowl. Spread over the frozen crust and let it sit in the freezer while you melt the chocolate.
Topping
-
Microwave chocolate chips and coconut oil in 30 second increments on 50% power until chocolate is melted. Spread over the top of the peanut butter filling and drizzle with peanut butter. Use a toothpick to swirl the chocolate and peanut butter and then freeze for an hour.
Thanks Oat My Goodness Granola for sponsoring this post!
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