Raw Caramel Peanut Crunch Bars

1. 1

   ["Line a 10cm x 20cm loaf tin with non-stick baking paper.", "Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a

2. 2

   spoon, press the mixture into the base of the tin (see note).", "Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.", "Keep bars refrigerated in an airtight container for up to 2 weeks."]

* Per serving · 4 servings · Values may vary.

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