Peanut Butter Date Bars
Peanut Butter Date Bars
I doubled this recipe. (It's a must in my house!) I like to individually wrap the bars. You can do so with plastic wrap, parchment paper (you can reuse the one you used to line your dish with when making them) or even bags. A fun tip that I learned after making them is to take one plastic popsicle bag and cut it in half or thirds to fit your individual bars into. This is such a great and time saving tip. Keeps them from sticking together when storing in the fridge or freezer and makes it super simple to take them with me on the road.
- 1 cup pitted dates
- ½ cup water
- 1 ¼ cup old fashioned oats
- ½ cup flaxseed meal
- 1 cup puffed rice cereal
- ½ cup roasted unsalted peanuts
- ½ cup peanut butter
- ¼ teaspoon ground nutmeg
- 1 tsp vanilla extract
- * 1 Tbsp Chia seeds
- Place dates in water and let soak over night.
- Into a food processor add the date and water mixture and puree to a thick paste.
- Add in oats (reserving 1/4 cup to mix in at end), flaxseed meal and peanuts. Pulse until a thick dough forms.
- Add the rice cereal (reserving 1/4 to mix in at end), peanut butter, nutmeg, vanilla extract and Chia seeds (if desired). Pulse until combined.
- Transfer mixture to a bowl.
- Add in reserved 1/4 cup oats and 1/4 cup puffed rice cereal, stirring until combined.
- In this way you can see what goes into the mixture and it gives the bars a nice texture.
- Press dough into a 9 x 9" parchment lined baking dish.
- You can use the parchment paper to help press the bars into the pan neatly.
- Refrigerate bars for 1 hour. This will help to make them firm enough to cut.
- Remove bars from pan by lifting out or turning them upside down onto a cutting board. You can use the parchment paper to loosen the brick from the pan.
- Cut into bars.
- To cut bars evenly:
- I simply cut the brick into halves. Down the middle and then across the middle, making four equal squares.
- Then I cut these four squares in half
- and then in half again,
- thus making 16 bars. (Original recipe yields 8 bars.)
- Bars measure approximately 1" by 4". (Keep in mind I doubled the recipe)
- For storage, I keep mine in a large plastic airtight bag in the freezer. I like to individually wrap them. This prevents them from sticking together in the bag or freezer and also allows for easy on-the-go transfer for a busy morning breakfast or into a lunch bag when needed.
- To individually wrap you can use parchment paper, plastic wrap or bags. If using parchment paper (reuse the piece you already used when making the recipe). Cut parchment paper into squares to fit your bars, then simply wrap them around each bar and place in a large airtight bag.
- A fun tip I learned after making many batches of these bars:
- Use popsicle bags!
- I cut them in half or in thirds and simply slip them over top of my bars, then tuck the bars into an airtight bag for storing.
- This clever method is a great way to take your bar with you on the go!
- I even cut some of the bars into half, making them the perfect size for my toddler.
Keep bars in airtight bags for up to a week. Keep bars in freezer for up to 1 month. Simply pull out to thaw over night or in the morning when you head out the door.