6 cups assorted puffed ancient grains (quinoa, kamut, brown rice, etc.)
1/2 cup creamy-style peanut butter
1 1/4 cups packed light brown sugar
1 1/4 cups agave nectar
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/4 cup Nielsen-Massey Pure Coffee Extract
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1 1/2 cups butterscotch chips
1 1/2 cups semi-sweet chocolate chips
In a 3-quart pot, add peanut butter, brown sugar, agave nectar, vanilla bean paste, vanilla and coffee extracts. Bring to boil over medium heat.
While mixture is heating, grease a 9 x 13-inch baking pan with nonstick spray. Set aside. In a large mixing bowl, add assorted puffed ancient grains.
Remove the boiling peanut butter mixture from the heat and pour over puffed ancient grains; coat well. Be sure to coat all puffed grains thoroughly. Pour mixture into prepared pan and press evenly in the pan.
For topping, add butterscotch and chocolate chips to a double boiler and stir until melted. Pour topping over the ancient grain mixture and spread evenly. Gently tap the pan flat against the counter to ensure even coating and to remove air bubbles.
Let cool completely before cutting into bars. Store in an airtight container.
Yield: 1 – 9 x 13-inch pan
1110 g assorted puffed ancient grains (quinoa, kamut, brown rice, etc.)
130 g creamy-style peanut butter
250 g packed light brown sugar
300 ml agave nectar
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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60 ml Nielsen-Massey Pure Coffee Extract
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260 g butterscotch chips
260 g semi-sweet chocolate chips
In a 3-litre pot, add peanut butter, brown sugar, agave nectar, vanilla bean paste, vanilla and coffee extracts. Bring to boil over medium heat.
While mixture is heating, grease a 23 x 33-centimeter baking pan with nonstick spray. Set aside. In a large mixing bowl, add assorted puffed ancient grains.
Remove the boiling peanut butter mixture from the heat and pour over puffed ancient grains; coat well. Be sure to coat all puffed grains thoroughly. Pour mixture into prepared pan and press evenly in the pan.
For topping, add butterscotch and chocolate chips to a double boiler and stir until melted. Pour topping over the ancient grain mixture and spread evenly. Gently tap the pan flat against the counter to ensure even coating and to remove air bubbles.
Let cool completely before cutting into bars. Store in an airtight container.
Yield: 1 – 9 x 13-inch pan