Oh wow, have you ever tried mixing the unlikely duo of miso and chocolate? Trust me, it’s like a flavor explosion you never saw coming, just like that unexpected plot twist in your favorite TV show. These Miso Chocolate Peanut Butter Cornflake Bars are not just a treat—think of them as a quirky, delicious dance party for your taste buds!
Steps
- Prepare the Baking Dish: Line a 9 x 9-inch baking dish with parchment paper to prevent the bars from sticking.
- Create the Cornflake Mixture: In a large saucepan, melt coconut oil over medium-low heat. Add natural peanut butter, honey, miso paste, and vanilla extract, stirring constantly for about 2 minutes until warmed through. Remove from heat and thoroughly mix in the cornflakes until they are well-coated with the peanut butter mixture.
- Press the Mixture into the Dish: Transfer the cornflake mixture into the prepared dish. Use a silicone spatula, the bottom of a glass, or a measuring cup to press the mixture down firmly and evenly, ensuring it is compact.
- Prepare the Chocolate Topping: Melt the semisweet chocolate chips using a double boiler or microwave in 10-second intervals, stirring frequently to avoid burning. Once melted, evenly spread the chocolate over the cornflake mixture, creating decorative swirls if desired.
- Chill the Bars: Place the dish in the refrigerator and chill the bars for 2 to 3 hours until they are firm.
- Cut and Serve: When ready to serve, lift the parchment paper to transfer the bars to a cutting board. Use a sharp knife to cut into squares and enjoy immediately.
Ingredients
- 1/2 cup coconut oil (or any neutral-flavored oil)
- 1 cup natural peanut butter (made with 100% peanuts)
- 1/2 cup honey (or maple syrup for a vegan version)
- 2–3 tablespoons white (shiro) miso paste
- 1 teaspoon vanilla extract
- 4 cups cornflakes (regular, gluten-free, or vegan variety)
- 1 cup semisweet chocolate chips (or dark chocolate bars)
- Flaky sea salt (optional, for topping)
FAQ
- Can I make these cornflake bars vegan?
- Yes, you can easily make these bars vegan by substituting maple syrup for honey, using vegan cornflakes, and opting for dairy-free chocolate chips for the topping.
- What can I use if I don’t have white miso paste?
- If you don’t have white miso paste, you can still make the bars without it. However, adding a few tablespoons of miso provides a subtle, nutty, and salty flavor that enhances the overall taste.
- How should I store these bars?
- Store the bars in the refrigerator in a sealed container to help them hold together. This will ensure they remain firm and don’t crumble.
- Can I use a different type of nut butter?
- Absolutely! If you prefer or need to avoid peanuts, you can substitute with almond butter, cashew butter, or sunflower seed butter.
- How do I prevent the bars from crumbling when cut?
- To prevent crumbling, ensure you firmly pack the cornflake mixture into the dish. This will help the bars stay intact when you slice them.
Tips
- Taste the Sauce Before Mixing: Before adding the cornflakes, taste the peanut butter sauce to adjust for saltiness or miso flavor, especially since peanut butter brands differ in salt content.
- Compact the Mixture Firmly: Press the cornflake mixture firmly into the pan to ensure the bars hold together well and avoid crumbling when cut.
- Refrigerate for Best Results: Store the bars in the refrigerator to help them maintain their shape and texture. Keep them chilled in a sealed container for optimal freshness.
Equipment
- 9 x 9-inch baking dish
- Parchment paper
- Silicone spatula
- Double boiler (optional, for melting chocolate)
- Chef’s knife
