Clean Eating Snickers Oat Bars

• Vegan
• Gluten free

• Produce

  • 10 Medjool dates, pitted
  • 1/4 cup Peanuts, plain
  • 2 tbsp Peanuts

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 3/4 cup Peanut butter, smooth unsalted

• Baking & Spices

  • 1 cup Chocolate chips
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on ifoodreal.com

Ingredients

• 3/4 cup smooth peanut butter, unsalted
• 2 tbsp coconut oil, melted
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1 1/2 cups rolled oats (use gluten free for GF version)
• 10 - 12 Medjool dates, pitted
• 1/4 cup peanuts, plain
• 1 cup chocolate chips (I used organic semi-sweet)
• 1 tbsp coconut oil
• 2 tbsp peanuts, finely chopped
• Sea salt, to taste

Directions

• Line 9 x 5 loaf pan with parchment paper and set aside.
• In a medium bowl, add peanut butter, coconut oil, vanilla extract, salt and stir to combine. Add oats and mix well (might use your hands). Transfer to prepared loaf pan and pat into a layer using your hands and spatula.
• Place pitted Medjool dates inside side down, a butterfly shape, tightly in a single layer leaving no gaps (tighter than in my photos, I did it wrong but still wanted to show the placement of dates). Sprinkle with 1/4 cup peanuts.
• Melt chocolate chips with coconut oil either in microwave or over a double boiler. Pour over layers and spread with spatula. Sprinkle with chopped peanuts and sea salt. Freeze for about an hour or until chocolate is firm. Remove from the pan by holding onto parchment paper flaps and cut into 11 - 12 bars. Enjoy frozen.