Description
Chocolate Peanut Butter Crunchies.
Ingredients
- ¾ cups Butter
- 2 Tablespoons Peanut Butter (Sugar-free And Salt-free)
- 1-½ Tablespoon Syrup
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Essence
- 2 teaspoons Instant Coffee Powder
- ½ cups Plain Flour
- 2-½ Tablespoons Cocoa Powder
- 2 cups Rolled Oats
- 1 cup Desiccated Coconut
- ¾ cups Brown Sugar
- 1 teaspoon Ground Cinnamon
Preparation
Preheat oven to 170ºC (340ºF).
Melt butter, peanut butter and syrup in a small saucepan. Stir in baking soda, then the vanilla essence and coffee and set aside.
Mix dry ingredients together in a large mixing bowl and then stir in the butter mixture until well combined.
Press into an oblong baking pan. You want them about 1cm thick—if your pan is too big, don’t worry, just finish off the edge neatly by pushing the mixture into a straight line (and leave an empty bit of pan). They won’t change shape much.
Bake for about 15–20 minutes. They’ll be soft when you take them out of the oven but they’ll crisp up on the outside as they cool.
Cut them into squares when they are still ever so slightly warm to the touch, then take them out of the pan and allow to cool completely on a cooling rack.
