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‘Snickers’ Cinnamon Peanut Butter Bark

By Catherine Noonan on July 24, 2015 in Food

Photo: Catherine Noonan

Photo: Catherine Noonan

There’s no better name for this delectable Snickers-like peanut butter bark, which has pronounced flavours of caramel, peanuts and creamy chocolate – it’s really does satisfy too!

Before you go shopping for peanut butter, remember that not all peanut butters are made equal. Note that the cheaper varieties are usually cheap for a reason, and this is typically because they contain more than just nuts.

The following peanut butters should be avoided:

• Kraft: contains roasted peanuts (85%), vegetable oils (antioxidant [320]), sugar and salt.
• Sanitarium: contains freshly roasted peanuts (90%), sugar, vegetable oils, salt and stabiliser (mono and diglycerides).
• Dick Smith: contains freshly roasted Australian peanuts (88%), sugar, vegetable oils, salt and stabiliser (mono and diglycerides).

The good people at Coles Bondi Junction stock Mayvers in their health food aisle and Woolworths Bondi Junction stocks Woolworth’s own Macro Organic brand, which is purely peanuts (maybe a little sea salt too), so there are two good alternative options for you to consider. Apart from that, the rest is easy!

Ingredients (makes 1 tray)

1/2 cup crunchy peanut butter
100g cacao butter
1 pinch sea salt
1 tsp vanilla
100g dried dates, finely chopped
30g shredded coconut
1 tbsp cacao nibs
1 tsp cinnamon


Small saucepan
Small mixing bowl
Approx. 20cm x 30cm tray

Method (Preparation time: 10 minutes; freeze time: 30 minutes)

1. Line a 20cm x 30cm tray with baking paper and set aside.
2. In a small saucepan, gently melt the cacao butter.
3. Pour the cacao butter oil into the small mixing bowl then add the peanut butter, sea salt and vanilla.
4. Stir to combine and allow to cool slightly so that the oil doesn’t separate.
5. Add half of the dates, coconut and cacao nibs to the mixture, stirring to combine.
6. Pour the mixture into the tray, spreading the chunks of ingredients out as evenly as possible.
7. Sprinkle the remaining chopped dates, coconut and cacao nibs over the top of the mixture.
8. Finally, sprinkle the top with cinnamon and transfer to a freezer to set for at least 30 minutes before breaking into fragments, ready to serve.


Keep stored in the freezer in an airtight container. Do not thaw. Serve straight from the freezer.