Delicious, healthier and incredibly quick to make – just 5 minutes of preparation (seriously)! The irresistible combination of peanut butter and chocolate is loved by both adults and children, making these bars perfect for school lunchboxes. For this recipe, you’ll need puffed millet. These chocolate millet crunch bars can easily be adapted using the recipe below as a base. If you’d like to add dried fruit, nuts or seeds, remember to reduce the amount of puffed millet accordingly so that the chocolate mixture can properly bind everything together and prevent the bars from crumbling. If preferred, puffed rice can be used instead of puffed millet. Definitely one to save for later!
Makes 9 bars.
Ingredients for chocolate millet crunch bars:
- 50 g butter
- 4 tablespoons agave nectar (or honey)
- 200 g smooth peanut butter
- 100 g puffed millet (approximately 3 cups, using a 250 ml cup)
- 90 g dark chocolate
Place the butter and agave nectar (or honey) into a medium saucepan. Heat gently, stirring, until the butter has melted. Add the peanut butter and continue heating over low heat, stirring until smooth and fully combined. Add the chopped dark chocolate and stir until melted. Add the puffed millet and mix thoroughly until evenly coated.
Grease a 20 cm square tin and line it with baking parchment. Transfer the mixture to the prepared tin and press it down firmly, smoothing the surface evenly. Refrigerate for 2 hours, or until the bars have fully set.
Remove from the refrigerator, cut into squares and serve.
Enjoy!
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