A delightful no-bake dessert featuring an @oatmygoodness Bad Monkey granola crust, a creamy peanut butter filling, and a chocolate topping, inspired by the peanut butter banana goodness of the granola. Perfect for those who prefer not to bake!
To make the crust, blend 2 cups of @oatmygoodness Bad Monkey granola and 2 tablespoons of coconut oil together until it reaches a bread crumb-like consistency. Press this mixture firmly into the bottom of an 8x8 nonstick pan. Place the pan in the freezer for about 10 minutes while you prepare the filling.
For the filling, combine 3/4 cup of smooth peanut butter, 2 tablespoons of maple syrup, 3 tablespoons of coconut oil, and 2 tablespoons of coconut flour in a medium bowl. Mix until well combined. Spread this peanut butter filling evenly over the frozen crust. Return the pan to the freezer while you melt the chocolate.
To make the chocolate topping, microwave 1 cup of chocolate chips and 2 tablespoons of coconut oil in 30-second increments at 50% power until the chocolate is completely melted and smooth. Spread the melted chocolate over the top of the peanut butter filling. Drizzle additional peanut butter over the chocolate layer, then use a toothpick to swirl the chocolate and peanut butter together for a decorative finish. Freeze the bars for at least one hour to set.
Before serving, let the bars thaw for approximately 3-4 minutes to achieve the best texture.
