Crispy Chocolate Caramel Bars

Ingredients (13-16 bars)

For the Base

• 1/4 cup honey
• 1 tbsp molasses
• 1/4 cup all-natural peanut butter
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cup crispy rice cereal
• 1/4 branflakes, crushed

For the “Caramel”

• 1 1/2 cups pitted dates, soaked and drained if they are hard
• 1 tbsp all-natural peanut butter
• 2 tbsp milk
• 2 tbsp cocoa powder
• a pinch of salt

Chocolate topping

• 1/2 cup dark chocolate chips

Instructions

Line an 8-inch pan with parchment paper. In a small pot, ove rmedium heat, add honey, peanut butter, and vanilla and simmer, stirring frequently until combined and slightly thickened. Add pinch of salt. Pour into a large bowl with rice crisp cereal and crushed bran flakes, stir well.

Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

Place pitted dates, peanut butter, cocoa powder, milk, and salt in the food processor and process until almost smooth. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

Melt the chocolate chips in microwave, for 30 seconds at a time, till smooth. Spread chocolate on top of the caramel and place in the freezer for about 5 minutes. Remove from freezer and slice into rows and then in half. Freeze again until set for about 10 minutes. Wrap individually in bars, in wax paper or plastic and store in fridge or freezer.