Chewy Chocolate Peanut Butter Crunch Bars

 

2 T. salted butter (optional)

2 C. organic corn flakes or brown rice krispies

24 plump Medjool dates, split lengthwise and pitted

3/4 C. creamy peanut butter, warmed

20 oz. semi-sweet/dark chocolate, melted

flaky sea salt (optional)

 

Melt the butter in a large skillet over medium heat until lightly brown. Add the cornflakes and cook until toasted, 5-8 minutes. Remove from the heat. Line a 9×13 inch baking pan with parchment paper. Tear the dates and press into a single layer on the bottom of the pan. For BEST results use fresh very chewy, plump dates. Add the cornflakes and evenly pour over the peanut butter. Alternately, if a studier bar is desired, blend the dates and peanut butter in a food processor, stir in the cereal, then press the mix firmly into the prepared pan. Freeze for 10 minutes. Pour over the chocolate. Sprinkle with sea salt. Chill in until firm, at least 20 minutes. Cut into bars. Keep in the freezer. Please note these bars are messy.