These Chocolate PB&J Biscuit Bars combine the classic peanut butter and jam combination, with a biscuit base and an indulgent layer of chocolate to top. The recipe is completely vegan (provided that the biscuits used are suitable for vegans) but would be loved by anyone that loves chocolate and nut butter, regardless of their dietary choices. The bars don’t require any baking time in the oven, so are relatively simple to make, and are best kept in the fridge.
INGREDIENTS:
- 300g chocolate biscuits (e.g. Bourbons or Oreos)
- 110g dairy-free spread
- 200g smooth peanut butter
- 100g maple syrup
- 2tbsp coconut oil
- 200g strawberry jam
- 2 bars (170g) of Seed and Bean Dark Chocolate
METHOD:
- Crush up the biscuits in a food processor or with a rolling pin
- Melt the dairy-free spread and mix with the crushed biscuits
- Press the biscuit mix firmly into the bottom of a lined baking tin
- Melt the peanut butter, syrup and coconut oil in a saucepan on a low heat, stirring together until they combine into a fairly runny consistency
- Spread this nut butter mix over the biscuit base and chill in the fridge for 1 hour
- Cover the nut butter layer with the strawberry jam and leave in the fridge for 1 hour
- Melt the chocolate and pour it over the jam layer
- Leave in the fridge overnight to set
- Slice into 9-12 pieces and store in the fridge
Abigail is a student that enjoys spending her spare time inventing new baking recipes. She posts dairy and egg free baking recipes and meals that she creates on her Instagram @abs_eatsss. She also enjoys sharing fitness and lifestyle content and aims to prove how easy it is to create delicious foods without using dairy or egg.
