Chocolate Peanut Butter Crunch Bar Recipe

Yield: 6 (1”x3”) rectangles

Ingredients

sbc-chocolate-peanut-butter-crunch-bar.jpg

Crispy Crepe Crunchies:

6 oz

Onyx:

5 oz

Crunchy peanut butter:

4 oz

Onyx (coating):

1 oz

Directions

  •     Melt the peanut butter and Onyx in the microwave in 20 second intervals to 110°F.
  •     Once melted, mix in the Crispy Crunchies.
  •     Transfer the mixture to a sheet pan lined with parchment paper, form a ½” thick rectangle of 6” by 8”.
  •     Refrigerate for 15 minutes.
  •      Brush both sides with melted Onyx and refrigerate for 10 minutes.
  •     Cut into 1”x3” rectangles and serve.