Snickers Squares

Cause it's hip to be square
Written By anton Scott-Cameron
 

SERVINGS: 12

COOKING TIME: 15 Minutes

PREP TIME: 10 Minutes

TOTAL TIME: 25 Minutes

Ingredients — Serves 12

BASE

  • 230g pitted dates, (approx. 17 dates), soaked in boiling water for 15 mins prior

  • 1 1/2 cups Remedy Milled Oat Porridge

  • 150g smooth peanut butter

  • 75g coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 cup puffed rice

  • 1/3 cup peanuts

TOPPINGS

  • 130g dark chocolate, melted

  • 1/4 cup peanuts for garnish

Method

TIN PREFERENCE

You can used a lamington tin, cupcake tin or an individual brownie pan.

BASE

Firstly line and grease your preferred tin.

Blitz dates, oats, peanut butter, coconut oil and vanilla extract in a food processor until well combined.

Fold through the puffed rice and peanuts into main ingredients. I personally like to leave the puffed rice and peanuts whole as this creates many different textural layers and flavours.

Press the ingredients into the tin. If you use a cupcake or brownie pan you may want to weigh the ingredients first so you can divide the mixture evenly across 12. Pop into the fridge to start setting.

TOPPINGS

Melt the chocolate, squiggle over the base, sprinkle over the peanuts and refrigerate. 

I have gone for a rustic carefree approach with adding my toppings. Feel free to decorate however you desire. 

This will last for up to a week, (if the family doesn’t devour them straight away), keep refrigerated.

Enjoy x

anton Scott-Cameron
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