Super Healthy Peanut Butter Date Special K-Bars.

By vealam

Ingredients

• 1 cup packed medjool dates, pitted + chopped
• pinch of kosher salt
• 1 cup creamy peanut butter
• 2-3 tablespoons almond milk, coconut milk or regular milk
• 1 teaspoon vanilla extract
• 4-5 cups corn flakes (use gluten free corn flakes for a gluten free bar)*
• 10-12 ounces dark chocolate, chopped

Details

Servings 18
Preparation time 10mins
Cooking time 660mins
Adapted from halfbakedharvest.com

Preparation

Step 1

Grease a 9x13 inch baking dish with cooking spray or line with parchment paper. Set aside.
Add the dates and salt to the bowl of a food processor and process until they form a thick paste. Add the peanut butter and 2 tablespoons milk, process until smooth and creamy. Scoop the mixture out and into a microwave safe bowl, microwave 30 seconds, stir and microwave another 30 seconds. Continue until the mixture is warm and melty. This took me 1 minute. Stir in the vanilla. If the mixture seems too stiff add 1 more tablespoon milk, but no more. If you add too much milk the cereal will become soggy.
Add the cereal to a large bowl. Slowly mix in the peanut butter mixture until throughly combined. Press the cereal into the prepared baking dish in an even layer.
Microwave the chocolate on 30 second intervals, stirring after each, until melted. This took me about 1 1/2 minutes. Spoon the melted chocolate over the bars in an even layer. Cover the pan and place them in the fridge for 1 1/2 -2 hours or until firm. You may also put them in the freezer for 30 minutes, but I find the fridge works best.
Remove the bars 10 minutes prior to serving, cut and store in the fridge.