Chocolate Peanutbutter Cookie Bars

Silky.  Smooth. Sensational.  These bars in three words.  I am overdue for a blog post, my mom has been visiting us for the past week, and we have been busy gabbing it up and cooking loads!  I  just haven't taken the time to photo shoot any of the yummy things coming out of the kitchen.   But trust me, I have been thinking about it!  These bars were an after school snack creation, loaded with fiber and protein.  I used a recipe I discovered in Dreena Burton's Vive Le Vegan.  I had to tweak it to make the crust gluten free, and I changed the sweetener, but the rest is from her!  The smooth and creamy peanut butter filling in these is over the top.  Not too sweet, this will still satisfy any treat fix that comes your way.  If you opt for semi-sweet chocolate chips, that will make for a sweeter taste, if that is what you prefer.  Any nut butter or seed butter should work here, in case you have any nuts your family has to avoid.  Pardon the crumbs in the pictures...these were so delectable, I just had to post, crumbs and all!

LUNCHBOX TIP: Wrap individual portions  and place in the freezer for easy lunchbox filling!

RECIPE NOTE: This crust is quite crumbly (which wasn't too bothersome to us), you can increase the oil or use butter or shortening to cut into the flours to help bind it better.  

Cookie Crust:
1 cup gluten free oat flour (you could whir oatmeal in a coffee grinder for this)
1/2 cup millet flour (or brown rice)
2 tablespoons palm sugar (or any granulated sugar)
1/4 teaspoon salt
3 tablespoons maple syrup
2 1/2 tablespoons canola oil

Nut Butter Filling:
1/2 cup nut butter (I used peanut butter)
1/3 cup palm sugar (or other granulated sugar)
1/2 teaspoon salt (optional to taste, large variance in nut butter saltiness out there)
1/2 cup non-dairy milk (I used Silk Coconut)

Chocolate Layer:
3/4 cup dark chocolate (I used Trader Joe's Pound Plus Dark Chocolate Bar)
1/3 cup non dairy milk (I use Silk Coconut)

Preheat the oven to 350 degrees.  In a bowl, mix the all the dry crust ingredients, and then use a pastry cutter to cut in the syrup and oil.  It should be crumbly, but press together easily.  It would also work to stir in some chia meal or flax meal for some added nutrition.  Press evenly into the bottom of a 8X8 pan lined with parchment or greased.  Bake for 15 minutes, and cool.

While the crust cools, place all nut butter ingredients into a microwave safe bowl.  Heat for about a minute and then whisk vigorously until smooth.  Taste.  If you like things sweeter, now is the time to add a bit more.   (Alternately, you could heat the ingredients over a medium low stove top) Spread evenly over the cookie crust.

Melt the chocolate and milk in a microwave safe bowl, about a minute.  Whisk until all the chocolate has melted and the mixture is smooth.  Spread over the nut butter filling.  Chill the bars until firm and cool.  Cut into bars.

This recipe was shared on Slightly Indulgent Tuesday