In this recipe
Ingredients
Directions
- Line an 8x5” pan with parchment paper and set aside.
- In a food processor, pulse the oatmeal until finely ground.
- Add the peanut butter, maple syrup, coconut oil, and salt. Process until combined and sticky.
- Press into the lined pan and freeze.
- In a small saucepan combine coconut cream, salt, and sugar over medium high heat. Stir until sugar is warmed and dissolved.
- Bring to a boil, and boil stirring frequently for 12-15 minutes until caramelized and thickened.
- Remove from the heat, stir in the vanilla, and cool 5-10 minutes.
- Pour on top of the nougat layer and spread evenly.
- Top with peanuts and granola, pressing in slightly.
- Freeze overnight. Then remove from the pan and cut into 10 bars.
- Coat each in melted dark chocolate, refrigerate until chocolate is set, then enjoy!