成品照： https://farm1.staticflickr.com/363/31542745582_ed94fba6b2_o.jpg https://farm6.staticflickr.com/5599/31542745382_dbf4176d31_o.jpg 网志图文版：https://www.barrelleaf.com/vegan-choc-pb-bar/ 纯文字： 制作日期：2016/11/24 有时候真的很想吃这种 巧克力花生棒， 但是看到市售的大多都有很多添加物与一般的油脂， 常常拿起来看到成份就又放回去，於是就想自己做。 前阵子看到了一个全素健康版Twix的食谱(英文)， 就稍微调整了一下食谱，用手边有的食材， 做成这个自己非常爱、很满意的健康版巧克力花生棒。 (※ 引用食谱烦请注明出处与原文网址．勿拿此食谱行商业行为 ※) 巧克力花生棒 (全素) Chocolate Peanut Butter Bars (vegan) (参考：Blissful Basil-HOMEMADE TWIX BARS) 特别器具： ．一个平底烤盘 (此次使用35*25*高1.5cm 烤盘) baking tray (Mine is 35*25*1.5 cm) ．食物处理机 a food processor 食材 Ingredients： ．底层脆饼 for the crust: 燕麦片 rolled oats 110g 乾燥椰子粉 desiccated coconut 5Tbs 椰子油 coconut oil 4Tbs 枫糖浆 maple syrup 4Tbs 香草精 vanilla extract 1tsp 海盐 pinch of sea salt 1小撮 ．花生酱层 for the peanut butter layer: *花生酱 peanut butter 60ml 枫糖浆 maple syrup 2Tbs 椰子油 coconut oil 2Tbs 香草精 vanilla extract 1tsp 海盐 pinch of sea salt 1小撮 ．巧克力层 for the chocolate topping: *黑巧克力 70% dark chocolate 100g 海盐 pinch of sea salt 1小撮 PS. *我是用滑顺的花生酱，也可以用有颗粒的， 或是换成其它坚果酱(如杏仁酱)替代 *黑巧克力我是用70%的 可以用自己喜欢的巧克力 * I use creamy/smooth peanut butter, crunchy ones can also be used in this recipe. Other nut butters also work. *I use 70% dark chocolate for topping. You can use any type of chocolate that you like. 0拷贝 ※ 准备工作 Preparation： ．食材秤量好 ．烤箱以170C预热 ．作法/步骤 Step： 1.先制作底层：将燕麦片放到食物处理机中，打成细碎近粉的样子 For the crust: put rolled oats to a food processor and process until they beco me 2.将燕麦片倒到乾净盆中，加入底层脆饼的剩余食材 (椰子粉 椰子油、枫糖浆、香草精、海盐)混合均匀 如果椰子油呈固态，记得先融化。 Transfer the oat flour to a bowl and add in other ingredients (for the crust). Mix with a spatula until well incorporated. Melt your coconut oil if it becomes solid. 3.将燕麦团填入烤盘中，用手塑型、压紧成约1公分厚 Place the crust mixture into a baking tray. With you hand, press the mixture evenly into the pan, about 1 cm thick. 4.放入已预热好的烤箱，以170C烤约15分钟至金黄色。 烤好後至於网架上放凉 Put it into the preheated oven to bake at 170C about 15 minutes or until golden-brown. Then let the crust cool on wire racks. 5.制作花生酱层：把花生酱层的食材放到同一锅中， 用中小火加热约3~5分钟，同时用耐热刮刀混合均匀， For the peanut butter layer: put all indredients into a pot. Mix them with a spatula over a medium low heat for about 3-5 minutes until all ingrendients are well incoporated. 6.将混合好的花生酱层放凉，或直接隔着锅用冰块降温会更快 Let the peanut butter mixture cool to roomtemperature or just put it on ice to get cool faster. 7.将花生酱层倒到冷却的燕麦饼底层上，用刮刀抹平，再放到冷冻库20~30分钟 Pour the peanut butter mixture onto the cooled crust and spread evenly. Then put it into the freezer for 20~30 minutes. 8.制作表层巧克力：将巧克力用隔水加热的方式完全融化 To make the chocolate topping: melt the chocolate by using a bain-marie or a d ou 9.取出放到冷冻库的花生酱燕麦饼，将融化的巧克力倒於表面，快速抹平 Remove the bar from the freezer, pour the melted chocolate on top and spread e ve 10.之後再放入冷冻库约10~20分钟，至表层巧克力凝固 (因为我边拍照边做，巧克力凝结得太快就有明显的痕迹"'Orz) Put to bar into the freezer again for about 10-20 minutes or until the chocola te (Since I took several photos while making them, the chocolate topping got solid too fast that I could not spread the topping smoothly.) 11.之後再取出切成适当大小的条状即可。冷藏保存。 After the bar is hardened, cut them into small bar or any shape you want. Store them in the fridge. 切的时候会掉一些屑屑在所难免，但也是它有厚度与酥度的证明~ 侧面可以看到明显的分层： 苦甜 巧克力淋面 + 浓郁 花生酱层 + 酥脆 燕麦酥饼层 这样一提还真感觉是三样我好爱的食材的结合体~(笑) 吃的到巧克力的苦甜、花生酱的浓郁、底层燕麦饼的酥脆与厚实口感。 使用的都是天然、自己熟悉的食材，比市售的更健康，同样满足! Bittersweet dark chocoalte topping + Creamy & rich peanut butter layer + Crunchy oatmeal coconut crust Oh Yeah! By 桶子叶的吐司记 --end-- --

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