MISO CHOCOLATE PEANUT BUTTER CORNFLAKE BARS

 

Delicious no-bake miso chocolate peanut butter cornflake treats are simple to make, and they taste incredibale.

 

INGREDIENTS

1 tablespoon coconut oil

1 cup natural creamy peanut butter

1/4 cup honey

2 tablespoons white miso paste

1 teaspoon vanilla extract

5 cups cornflakes

1 1/2 cups (9 ounces) semisweet chocolate chips

flaky sea salt for garnish

 

Prepare the dish. Using parchment paper, line a 9 x 9-inch baking dish.

Prepare the cornflake filling. In a large saucepan, melt the coconut oil over medium-low heat. Stir in the peanut butter, honey, miso paste, and vanilla extract for 2 minutes, or until lightly warm. Take off the heat and mix in the cornflakes until uniformly covered in the peanut butter sauce. Move the cornflake mixture to the prepared pan and press it down hard and evenly with a silicone spatula until it is pretty compact.

Create the chocolate sauce. Warm the chocolate chips in a double boiler until thoroughly melted, taking care not to overheat and scorch the chocolate. Spread the melted chocolate in an equal layer over the cornflake mixture right away, using a spoon to make attractive swirls if desired.

Cool. Put it in the fridge for 2 to 3 hours, or until the bars are hard. Then enjoy!