SNICKERS ICE-CREAM BARS

SNICKERS ICE-CREAM BARS

 

SNICKERS ICE-CREAM BARS


Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 3 bars)

  • 30g coconut oil (melted)
  • 30g agave syrup or maple
  • 110g oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

PEANUT BUTTER CARAMEL

  • 3 tbsp peanut butter (48g)
  • 2 tbsp agave syrup or maple
  • 1 tbsp coconut oil (melted) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CREAM LAYER

  • 1/2 can coconut cream (thick white part only)
  • 1 tbsp agave syrup (optional)

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CHOCOLATE GANACHE

  • 75g chocolate
  • 2 tbsp coconut oil

      METHOD

      • Mix the base ingredients in a bowl until you have a sticky dough
      • Line a baking tray with baking paper and press dough to form a rectangular block
      • Melt the peanut butter caramel ingredients in a bain marie or saucepan and spread over base. Freeze for 15 minutes until firm
      • Mix the cream ingredients in a small bowl and spread over caramel. Freeze for 20 minutes until slightly firm. Slice into 3 bars.
      • Melt the chocolate ganache in a bowl, and dunk each bar until covered. Refrigerate for 5 minutes until solid. Devour.


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