Ingredients
⅓cuphoney,or brown rice syrup
⅓cupalmond meal
1tbsppeanut butter,or any nut butter
½tsppure vanilla extract
2cupssalted peanuts,roughly chopped
5medjool dates,roughly chopped
⅓cupmini chocolate chips
4ozsemi sweet chocolate,melted, for drizzling, optional
Preparation
Preheat the oven to 300 degrees F.
Line an 8- or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan.
Set aside.
In a medium bowl, mix the honey, almond meal, peanut butter, and vanilla together until combined.
Fold in the peanuts, dates, and chocolate chips until combined.
Transfer the mixture to the prepared baking pan and press very firmly into an even layer. (Have it packed in as tightly as possible.)
Bake for 20 to 22 minutes, or until lightly browned on the edges.
Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. (This firms up the bars which help them stay compact.)
Remove the bars from the pan using the overhang on the sides and cut into bars.
Drizzle with chocolate before or after cutting.
Individually wrap each bar in plastic wrap or parchment.
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
