Ingredients
Units
Scale
Filling:
- 2/3 cup peanut butter
- 2/3 cup vegan butter
- 2 tablespoons maple syrup
- 1 teaspoons almond or vanilla extract (optional)
Coating:
- 1 1/2 cups Stevia sweetened Dark Chocolate Chips
- 1 tablespoon coconut oil plus more as needed
Instructions
- Preheat the oven to 350 degrees
- Carefully cut the wafer sheets into 1 1/2 inch wide strips. I trimmed off the edges a lil and could get about 6 strips from each.
- Prepare a pan with parchment paper.
- Lay the strips down, top with an additional piece of parchment paper and another pan to keep them flat throughout baking.
- Bake in the oven for 10 minutes or until lightly browned. Once done remove wafers and set aside.
- In a standing mixer or by hand, cream the vegan butter and peanut butter until smooth.
- Add the maple syrup and optional extract, and continue to mix until combined. If you want the filling to be sweeter add an additional tbsp of maple syrup.
- With a knife or spoon, spread the peanut butter mixture over wafers and stack them on top of each other to create the bar.
- I did 3 strips coated in the mixture, then a 4 without to cover the top.
- Repeat until all the strips are used. I got about 6 bars with 2 1/2 wafer sheets.
- In a microwave melt the chocolate chips and coconut oil for 1 minute, stopping to stir every 15 seconds to prevent burning.
- Heat until smooth. If the mixture remains too thick, simply add additional coconut oil 1 tsp at a time.
- Lay parchment paper in a pan, placing a cooling rack on top.
- Carefully pour or spread the melted chocolate on top and allow to the excess to drip off.
- Once fully coated cover and place in refrigerator for 20-30 mins to enable them to set. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Cookies
- Cuisine: Dessert
Nutrition
- Serving Size: 1