Inspired by our friend, author of Plant You and social media megastar, Carleigh Bodrug, this recipe is out of this world!
We were inspired after Carleigh shared her recipe on instagram, and Rip reached out for permission to remake using our Toasted Multigrain Flakes. The results were decadent and delicious!
PLANTSTRONG Butterfinger Bars
Rip Esselstyn
Rated 3.3 stars by 53 users
Category
dessert
Servings
12
Prep Time
15 minutes
These decadent bars are a special treat! Rip whipped up a batch using our PLANTSTRONG Toasted Multigrain Flakes and everyone gave a thumbs up!
In a ziplock bag, add the Multigrain Flakes, and using either a rolling pin or your hands, crush the flakes until they are half crumbs and half flakes.
If the peanut butter is not runny, transfer to a microwave safe bowl and microwave for 30 seconds. In a large bowl, combine the maple syrup and peanut butter with a whisk. Pour in the flakes, and using a spatula, fold until completely combined.
Line a 9×9 pan with parchment paper or a reusable liner. Transfer the peanut butter flake mixture to the pan, and using the bottom of a mug or measuring cup, make sure to press down cereal mixture until it is firmly on the bottom of the pan.
Melt the dark chocolate chips in a measuring cup or microwave safe container, microwaving 20 seconds at a time until drippy. Alternatively, use a double broiler to melt the chocolate until smooth. Pour on the top of the flake mixture, and spread out using a spatula in an even layer on the bars. Finish with sea salt to your liking.
Place in the refrigerator. Remove one hour later and slice into bars. Store in a sealed container in the fridge for up to 3 days.
