Danielle Walker's Against All Grain
No-Bake Sunbutter Crunch Bars
Posted By Danielle Walker On April 25, 2016 @ 3:34 pm
Danielle Walker - AgainstAllGrain.com
For the Candied Pecans
For the Chocolate
- Preheat the oven to 350º F. Line a baking sheet with parchment paper. Combine the chopped pecans, maple syrup, and sea salt and pour onto the prepared baking sheet. Bake for 15 minutes.
- Very lightly grease a 8×11 pan with coconut oil and line it with parchment paper. Leave flaps that hang over the sides of the pan to release the bars easily.
- Combine the chocolate and coconut oil in a glass bowl set over a saucepan with 2 inches of water in it, creating a double-boiler. Gently stir until melted and fully combined. Set aside.
- Mix the Sunbutter Filling ingredients together in a bowl. Add the candied pecans then press the mixture into the prepared pan. Cover the sunflower butter layer with the melted chocolate and use a spatula to smooth the top. Cover with plastic wrap, then chill in the refrigerator for 1 hour, until set. Cut the bars into squares and serve immediately, or store in the refrigerator covered for up to 1 week. Bring to room temperature for 15 minutes before serving.
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