Healthier 100 Grand Bars
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Gluten free, dairy free, and made with no refined sugar!
The perfect chocolate crunch coating with the dreamiest caramel filling! I used THESE candy bar molds!
Serves: 16
Ingredients
- 1 1/2 cups Dark Chocolate
- 2 tsp Coconut Oil
- 1 1/2 cups Brown Rice Crisps
- 2/3 cup Creamy Peanut Butter, Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil, Melted
- 2 whole Collagen, Scoops (See notes)
- 1 tsp Pure Vanilla Extract
Process
- Melt chocolate with coconut oil, then mix in brown rice crisps
- Pour the chocolate into an 8×8 pan lined with parchment paper, or an 8 slot silicone candy bar mold
- Place in the freezer
- Make caramel by mixing everything together until smooth
- When chocolate is hard, pour caramel overtop and place back in the freezer for an hour
- Remove bars from mold, or slice into bars from your 8×8 pan, and drizzle the crispy chocolate overtop to coat remaining caramel
- Place finished bars on parchment paper and place in the fridge until chocolate is hardened
- Slice and enjoy
Notes
Can omit the collagen if you’d like. It adds a bit to the gooeyness of the caramel but the taste will be fine without it
Ingredients
- 1 1/2 cups Dark Chocolate
- 2 tsp Coconut Oil
- 1 1/2 cups Brown Rice Crisps
Caramel filling
- 2/3 cup Creamy Peanut Butter Or cashew butter
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil Melted
- 2 whole Collagen Scoops (See notes)
- 1 tsp Pure Vanilla Extract
Instructions
- Melt chocolate with coconut oil, then mix in brown rice crisps
- Pour the chocolate into an 8×8 pan lined with parchment paper, or an 8 slot silicone candy bar mold
- Place in the freezer
- Make caramel by mixing everything together until smooth
- When chocolate is hard, pour caramel overtop and place back in the freezer for an hour
- Remove bars from mold, or slice into bars from your 8×8 pan, and drizzle the crispy chocolate overtop to coat remaining caramel
- Place finished bars on parchment paper and place in the fridge until chocolate is hardened
- Slice and enjoy
Notes
Can omit the collagen if you’d like. It adds a bit to the gooeyness of the caramel but the taste will be fine without it