Triple Decker Crispy Bars

Triple layered almond butter crispy bars with dark chocolate on top, can I get a hell yeah?!

These bars have to be one of the best recipes I have made.  Three different textures, three different tastes, one epic bar. The base layer is like an energy bar with a salty, sweet twist, the middle is a caramel-y mix with crispy puffs and a thin layer of sweet and rich dark chocolate on top, what's not to love?

Even though it looks like a lot of steps, these bars are so easy and don't take long at all. You have no excuse not to try them.

Makes 6

Base:

Triple Decker Crispy Bars
  • 100g oats
  • 50g desiccated coconut
  • 75g dates, pitted and soaked in boiling water for 5 minutes
  • big pinch of salt
  • 1 tsp vanilla essence

Crispy Layer:

  • 40g smooth almond butter (or use any smooth nut butter)
  • 75g maple syrup
  • 1 tsp vanilla essence
  • 70g brown rice puffs

Top Layer:

  • 75g dark chocolate 

For the base, blend together the oats, coconut and salt until fine, blend in the dates (+ a small dash of the date water) and vanilla until the mixture starts to clumps and sticks together when you press it between your fingers. Press into a lined (with baking paper) small loaf tin. Set aside.

Triple Decker Crispy Bars

For the crispy layer, melt the almond butter, maple and vanilla in a small sauce pan over a medium heat until the mixture is smooth. Remove from the heat and pop the brown rice puffs into the saucepan. Stir well until the puffs are coated. Using a spatula, press the puff mix on top of the base layer, press hard until the layer is flat and compressed. Place in the freezer for 2 hours.

For the top layer, melt the chocolate over a saucepan of water or in a microwave. Remove the tin from the freezer and slice into bars. Dip the top of the bars in the chocolate and place on a plate in the fridge and wait for the chocolate to harden. Once it is hard, keep the bars in the fridge in a sealed container for up to a week.

Notes:

  • Nut Free Option: sub tahini or any seed butter for the almond butter
  • Gluten Free Option: use gluten free oats
  • Other Sweeteners: use rice malt syrup instead of maple

IF YOU GIVE THIS A GO LET ME KNOW. TAG ME IN YOUR PHOTOS ON INSTAGRAM @DANCINGFOODY AND #DANCINGFOODY.