Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, almond butter chocolate bars with pistachios. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Almond Butter Chocolate Bars with Pistachios is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Almond Butter Chocolate Bars with Pistachios is something which I have loved my entire life. They’re nice and they look fantastic.

These No-Bake Chocolate Almond Butter Bars are easy to make with just five ingredients and no baking necessary! You've got to sink your teeth into these rich gluten-free, paleo and vegan bars. Have you ever had those super thick, Reese's-like peanut butter bars, with a thin layer of chocolate on top?

To begin with this recipe, we have to prepare a few components. You can cook almond butter chocolate bars with pistachios using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Almond Butter Chocolate Bars with Pistachios:

1. Get 1 cup almond butter (no sugar added)
2. Take 2 Tbsp(+) coconut oil
3. Get 1/4 tsp almond extract
4. Make ready 1/4 cup pure maple syrup
5. Make ready 1/2 cup gluten-free chex rice cerial
6. Make ready 1/2 cup whole pistachios (shells removed)
7. Prepare 1 tsp finely chopped pistachios
8. Prepare 1 pinch sea salt
9. Take 1/2 bag Enjoy Life semi-sweet chocolate chips
10. Get 1 Tbsp creamy peanut butter (no sugar added)

Made with coconut oil, oats and honey, these bars come together quickly and disappear even faster once you take them out of the oven. Pistachio, apricot & dark chocolate energy bars. With mixed seeds, oats & almond butter. Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture.

Instructions to make Almond Butter Chocolate Bars with Pistachios:

1. Line a glass baking dish with 2 sheets of parchment paper for easy removal of candy bars. Leave the paper long for handles, like pictured.
2. Place chex mix & the 1/2 cup of whole pistachios into the bottom of the glass dish in an even layer.
3. Melt almond butter with 2 Tbsp (+) coconut oil. Add almond extract & maple syrup. Your almond butter should be hot & liquefied enough to poor. If it isn't wet enough, add more coconut oil. Poor hot almond butter mixture evenly all over the cerial & nuts. Cool in refrigerator for at least a half hour until set.
4. Melt half of a bag of chocolate chips & add a full tablespoon of creamy peanut butter. I do this to cut the sweetness of the chocolate chips & to soften up the chocolate for easy cutting. Stir in the peanut butter into the melted chocolate until you can't see it anymore. Poor hot mixture evenly all over the top.
5. Sprinkle sea salt & the last teaspoon of finely chopped pistachios on top of the chocolate immediately so it will stick to the melted chocolate. Cover & refrigerate for an hour, if you can wait that long.
6. Slice into preferred candy bar size & enjoy! Store in refrigerator for best keeping. ♡

Coat everything in the sticky sauce before gently folding through the dark chocolate. Flavor: Almond butter, pecans, and dark chocolate chips were meant to be together - period. So, why haven't you made these yet? I'm putting my unofficial satisfaction guarantee on them, however that works with food blogs and the internet. Just trust me - you will LOVE these bars!

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