Reindeer Chocolate Peanut Butter No Bake Bars
- 8x8 inch pan
Peanut Butter Layer
- 1 cup natural peanut butter or nut/ seed butter of your choice. We use creamy.
- 1 cup gluten-free almond flour or gluten-free oat flour** We have been making them with almond flour lately. If you opt for oat flour, it is easy to make your own -- Toss 1 heaping cup of your favorite gluten-free oats into a food processor to convert to oat flour**
- 1/4 cup maple syrup
- 1 cup chocolate chips or dairy free chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup gluten-free pretzels, broken or cut in half* *use grain-free pretzels for paleo option. Note: breaking the gluten-free pretzels so that they look like antlers can be challenging so don't look for perfection or exactness.
- 18 gluten-free candy eyes
- 9 gluten-free mini red m&ms or small red candy
- gluten-free red & green sprinkles or festive decorations like xmas trees
- Cover an 8 x 8 inch square pan with parchment paper and set aside.
- Make the peanut butter layer: In a small sauce pan, on low heat, mix peanut butter and maple syrup until combined and smooth -- approximately 2 minutes. Remove from heat, add almond flour (or oat flour) and stir until well combined. The mix will be thick. Transfer mix to the square pan and press into pan to spread evenly. I like to press the mix down with a spatula to make sure it is even. Set aside.
- Make the chocolate layer: Wipe the sauce pan clean, then heat chocolate chips and coconut oil on low heat, stirring frequently until melted and well combined. Remove from heat, then pour chocolate evenly over peanut butter layer. (rock pan side to side a bit to make sure even). Let set for about 10 minutes.
- Make the reindeer topping: You should be able to make 9 reindeer (3 across and 3 down). Gently press pretzel antlers into the chocolate layer, then the candy eyes and m&m nose. Sprinkle with red & green sprinkles as desired.Alternatively, you could just add red & green sprinkles and festive decorations. If you choose this option, you will get 16 bars. If I'm making these for a crowd, I like to do one batch reindeer, one batch just sprinkles and serve them together.
- Refrigerate 2-3 hours, or overnight, until firm
- Remove from refrigerator and let bars rest at room temperature for about 10 minutes before cutting. (If they are too cold, the chocolate may crack a bit when cutting.) Enjoy!
- Store in the refrigerator in an air tight container.