You know when you want something sweet, but not too sweet? Then you want something chocolatey, but nut butter would be nice too. Then something toasty or nutty and maybe a bit salty would also satisfy that craving.
Of course you could put salt, peanut butter and chocolate chips on a spoon and call it a day, but that wouldn’t be good now would it? Let me rephrase that, it would be good, it’d be delicious but it would’t be classy. We’re classy and stuff. This recipe also yields more than a spoonful.
Bust these squares out anywhere at basically anytime of the day and people will flock. It satisfies everyones sweet craving even those who don’t care for desserts (I still don’t believe these people are telling the truth….)
I altered the recipe a touch, in my opinion elevating it to a higher and more sophisticated flavour profile. Swapping peanut butter for almond butter adds such a robust and roasted, earthy flavour. Toasting the nuts was a no brainer for me as well; it further adds depth and builds on the warmth of roasting and toasting lends. They taste less like a generic granola-type bar and more like a specialty bakery item, which is always a good feeling.
Originally called ‘Good Morning Sunshine Bars’, I couldn’t really imagine eating these for breakfast (GASP!) and being overly satisfied. They are great for a little pick me up, but unless you’re eating something else with these bars, you’d have to eat the whole pan to be truly content. By all means however, do what you need to do. I also halved this recipe, wanting the abundance of a pan of squares, but not wanting to hate them halfway through consumption. Feel free to double the recipe to the original quantity, I don’t think there will be a problem eating them.
Sweet + Salty Squares
Adapted from Baked Elements
Makes 12ish bars, depending on how generously you slice
- 3 cups crunchy plain, cereal (Rice Krispies, Corn Flakes, Chex etc)
- 3/4 cup assorted, chopped + toasted nuts – ideally almonds, peanuts, cashews
- 1/2 cup brown sugar
- 1/2 cup corn syrup or Lyle’s
- 1/2 cup runny honey
- 1/2 cup natural almond butter,
- 1/2 tablespoon vanilla
- 3/4 teaspoon salt
- 3 oz chopped milk chocolate
- Line 9″x9″ pan with parchment, set aside.
- Chop nuts, toast on stovetop in a pan until evenly browned, about 10 minutes, tossing often.
- Mix cereal + nuts together in bowl, set aside.
- Combine sugar, syrup and honey in a saucepan, bring to a boil; let boil 1 minute.
- Remove from heat + stir in almond butter, vanilla + salt.
- Pour sugar mixture over cereal + nuts, stir with well greased spatula until evenly coated.
- Pour into prepared pan. Let rest at room temperate for 15-20 mints.
- Meanwhile, chop chocolate + melt over double boiler. Pour/drizzle/spread overtop of cooled bars. Chill, cut + enjoy.
- Can be stored at room temperature, but if it’s warm out (or you prefer a colder bar) refrigerate.