PB Top Deck Bars

PB TOP DECK BARS | SERVES 8 | 15 MINUTES

INGREDIENTS

Top Deck Bars: 
⅓ cup coconut oil, melted 
⅔ cup peanut butter
2 tbsp maple syrup
1 tsp vanilla bean paste or extract
1 tsp sea salt 
¼ cup peanuts, roasted and roughly chopped 

Chocolate Coating: 
100g dark chocolate, broken into pieces
1 tsp sea salt

METHOD

Line a loaf tin with baking paper and set aside. 

Add all of the top deck bar ingredients to a bowl and whisk until smooth and glossy. Pour into the lined loaf tin and place in the freezer to set for 45 minutes. 

Once set, melt the dark chocolate over a double boiler and cut the top deck bars into your desired size.

Dip each bar into the melted chocolate and coat all over. 

Place the dipped bars on a flat tray lined with baking paper and sprinkle with sea salt.  

Place in the freezer for a further 15 minutes or until the chocolate is set. 

These will last in an airtight container in the fridge for up to 2 months. 

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