Chocolate Peanut Lara Bars

Warning, when you make these, you may (WILL) be tempted to eat the entire pan in one sitting!!!  It took a lot of self control to limit my portions!  Still really glad DJ ran across this recipe from thekitchn.com, as it beats a prepackaged candy bar any day!!

1 1/2 cups unsalted peanuts
1 1/2 cups pitted, dried dates
1/4 tsp salt
1 cup roughly chopped dark chocolate

Line an 8-inch x 8-inch baking pan with parchment paper leaving the ends of the paper hanging over the edge.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.

Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.



http://www.thekitchn.com/recipe-peanut-butter-amp-chocolate-energy-bars-recipes-from-the-kitchn-204806