4 Ingredient Chocolate Crunch Squares by @maxlamanna

≈ 25 min

16 servings

🍫

240 g

Chocolate

🌴

19

Medjool dates

🥜

200 g

Peanut butter

🥣

65 g

Puffed rice

🧂

0.59 g

Flaky salt

  1. Line

    Line a baking tray with baking parchment.

  2. Melt
    • dark chocolate

    Melt 200 g dark chocolate in a heatproof bowl in the microwave, stirring frequently until smooth.

  3. Pour
    • dark chocolate

    Pour about half of the melted chocolate into the lined baking tray and spread it into an even layer.

  4. Mix
    • peanut butter
    • puffed rice

    Mix 170 g peanut butter and 55 g puffed rice in a mixing bowl until the rice is evenly coated.

  5. Place
    • pitted Medjool dates

    Remove the pits from 16 Medjool dates and place the dates between sheets of baking parchment.

  6. Roll
    • pitted Medjool dates
    • Chocolate

    Roll the dates into a flat overlapping sheet sized to cover the chocolate layer.

  7. Spread
    • peanut butter
    • puffed rice
    • dark chocolate

    Spoon the peanut butter and puffed rice mixture over the chocolate base and spread it evenly.

  8. Place
    • pitted Medjool dates
    • Peanut butter

    Place the rolled date sheet over the peanut butter layer and press it down gently.

  9. Pour
    • dark chocolate
    • Medjool dates

    Pour the remaining melted chocolate over the date layer and spread to fully cover it.

  10. Sprinkle
    • flaky salt
    • Chocolate

    Sprinkle flaky salt over the chocolate, if desired.

  11. Refrigerate
    • Chocolate

    Refrigerate the tray for at least 2 hours until the chocolate is firm.

  12. Cut

    Cut the chilled slab into 16 large squares before serving.

4 Ingredient Chocolate Crunch Squares by @maxlamanna

≈ 25 min

16 servings

🍫

240 g

Chocolate

🌴

19

Medjool dates

🥜

200 g

Peanut butter

🥣

65 g

Puffed rice

🧂

0.59 g

Flaky salt

Preparation Steps

  1. Step 1/12

    Line a baking tray with baking parchment.

    🍳baking tray
    📜baking parchment

  2. Step 2/12

    Melt 200 g dark chocolate in a heatproof bowl in the microwave, stirring frequently until smooth.

    🍫dark chocolate
    🥣heatproof bowl
    🥄spatula

  3. Step 3/12

    Pour about half of the melted chocolate into the lined baking tray and spread it into an even layer.

    🍫dark chocolate
    🍳baking tray
    🥄spatula

  4. Step 4/12

    Mix 170 g peanut butter and 55 g puffed rice in a mixing bowl until the rice is evenly coated.

    🥜peanut butter
    🥣puffed rice
    🥣mixing bowl
    🥄spatula

  5. Step 5/12

    Remove the pits from 16 Medjool dates and place the dates between sheets of baking parchment.

    🌴pitted Medjool dates
    🔪knife
    🪵cutting board
    📜baking parchment

  6. Step 6/12

    Roll the dates into a flat overlapping sheet sized to cover the chocolate layer.

    🌴pitted Medjool dates
    🥖rolling pin
    📜baking parchment

  7. Step 7/12

    Spoon the peanut butter and puffed rice mixture over the chocolate base and spread it evenly.

    🥜peanut butter
    🥣puffed rice
    🍫dark chocolate
    🍳baking tray
    🥄spatula

  8. Step 8/12

    Place the rolled date sheet over the peanut butter layer and press it down gently.

    🌴pitted Medjool dates
    🍳baking tray
    📜baking parchment

  9. Step 9/12

    Pour the remaining melted chocolate over the date layer and spread to fully cover it.

    🍫dark chocolate
    🍳baking tray
    🥄spatula

  10. Step 10/12

    Sprinkle flaky salt over the chocolate, if desired.

    🧂flaky salt
    🍳baking tray

  11. Step 11/12

    Refrigerate the tray for at least 2 hours until the chocolate is firm.

    🍳baking tray

  12. Step 12/12

    Cut the chilled slab into 16 large squares before serving.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Nuts, Spreads, Cereals, Grains, Seasonings

Ingredients

Chocolate, Medjool dates, Peanut butter, Puffed rice, Flaky salt

Notes

Chocolate (85% chocolate), Medjool dates (pitted), Peanut butter (or nut butter of choice), Puffed rice (or crushed rice cakes), Flaky salt (to taste)

Allergens

Peanuts

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

167 kcal

Macro nutrients

Protein: 3.2g, Carbohydrates: 20.1g, Sugars: 15.1g, Fat: 8.8g, Saturated fat: 3.4g, Fiber: 2.2g

Nutritional Information

Minerals

Potassium: 185mg, Magnesium: 35mg, Iron: 1.2mg, Sodium: 45mg

Vitamins

Vitamin E: 1.1mg, Vitamin B6: 0.08mg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

heatproof bowl, spatula, baking tray, baking parchment, rolling pin, mixing bowl, knife, cutting board, airtight container

Appliances

Microwave, Refrigerator, Freezer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Snack time, Postpartum, Meal prep, Party

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Chewy, Smooth, Firm

Flavors

Chocolatey, Sweet, Nutty, Salty, Caramel-like

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 60 min (Keep in an airtight container,Keep away from heat and direct sunlight,Chocolate may soften), fridge : 7 days (Store in an airtight container,Keep chilled until serving), freezer : 3 months (Store in an airtight container,Separate layers with baking parchment,Thaw in the refrigerator or at room temperature before eating)