Description
These simple, fudgy no bake peanut butter bars have a secret ingredient: potato chips. But that secret ingredient adds an addicting crunch and sweet + salty flavor! Use sunflower seed butter instead of peanut butter to keep these bars nut free.
Ingredients
Units
Scale
For the Base:
- 1/2 cup coconut oil
- 1 1/2 cup creamy peanut butter or sunflower seed butter
- 1/2 cup pure maple syrup
- 1/2 cup coconut flour
- 2 cups crushed gluten free potato chips (I used 1 bag Jackson’s Honest potato chips)
For the Topping:
- 1 cup Equal Exchange chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon sunflower seed butter
Instructions
- Line a square baking pan with parchment paper and set aside.
- In a large bowl, add the coconut oil, sunflower seed butter, and maple syrup, mixing until smooth. Mix in the coconut flour and crushed potato chips.
- Transfer the mixture to the lined baking pan, using a rubber spatula to evenly distribute and smooth throughout the pan.
- Melt chocolate chips by microwaving in 10 second increments or using a double boiler on the stovetop. Stir in coconut oil and sunflower seed butter until smooth and glossy. Spread melted chocolate over the potato chip mixture. Sprinkle with extra potato chip crumbles or flaked sea salt, if desired. Cover and refrigerate until ready to eat. Serve cold - these get melty quickly!