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Chocolate Peanut Butter Puffed Quinoa Bars

These delicious chocolate peanut butter puffed quinoa bars are so easy to make and are perfect for on-the-go snacks!
4.6 from 5 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Author: Adapted from taste.com.au

Ingredients

  • 50 g 1/2 cup rolled oats
  • 50 g dark chocolate chopped
  • 36 g 1 1/2 cups puffed quinoa*
  • 65 g 1 cup shredded coconut
  • 1 tablespoon sesame seeds
  • 100 g 1/3 cup + approx 1 tablespoon natural peanut butter
  • 125 g 1/3 cup + approx 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 150 g dark chocolate chopped

Instructions

  • Preheat oven to 180C (160C fan forced). Line an 8x8-inch (20x20cm) baking pan with baking paper, leaving some of the baking paper to hang over the sides. Set aside.
  • Place puffed quinoa in a single layer on a large baking tray. Roast for 4 minutes, or until light golden and toasted.
  • Place oats and chocolate in a food processor and process until finely chopped. Transfer to a large mixing bowl. Add the puffed quinoa, coconut and sesame seeds.
  • Place peanut butter and honey in a small saucepan over a low heat. Warm gently, and stir until well combined; do not let it come to a boil. Remove from the heat and stir in vanilla extract.
  • Working quickly, add the honey mixture to the dry ingredients and mix until well combined.
  • Transfer the mixture to the prepared baking pan and press firmly - I placed another piece of baking paper on top of the mixture and pressed down with a smaller baking tin so I got it nice and tightly packed in.
  • Place in the refrigerator for about 30 minutes, or the freezer for about 15 minutes, to cool down and firm slightly.
  • Meanwhile, melt the 150g dark chocolate and transfer to a piping bag (or a ziploc bag).
  • Remove from the freezer and lift the bars out of the baking pan; place on another baking tray (will make it easier to move later). Cut a smallish snip off the bottom of the piping bag (or a smallish corner from the ziploc bag) and pipe the chocolate over the bars in a zig zag motion.
  • Chill in the refrigerator or freezer until the chocolate is set. Cut into bars with a sharp knife. Store in the refrigerator up to 5 days.

Notes

* If you can't find, or don't want to use, puffed quinoa, another other puffed grain will do. You can even use Rice Krispies, if you prefer!