My husband has a soft spot for these bars – the bars that go by many names. Depending on with whom you’re speaking, they may be called Special K bars, Scotcharoos – or in my case fat bars. I’m not sure who coined the name fat bars, but growing up at my grade and high school everyone called them by this name. Made in their original recipe, I imagine it’s because we all knew they were laden with sugar, processed items and a large dose of fat. I remember them being sticky and so sweet that they got you in that spot in the back of your throat and jawline. $.50 got you a full square and they were the most popular item on the Ala carte line.

These are a much less sugary version, and so simple to make. 5 ingredients (plus a sprinkling of Himalayan salt if you so desire!) and so delicious. The dark chocolate is what makes these better than the original, in my opinion – though if you’re similar to my husband and prefer milk chocolate, substitute away!

I made this recipe to fit within our dietary restrictions and was really happy with the results. It’s an adaptation from a number of recipes and comes together in 10 minutes or less, plus refrigeration time. Enjoy it with friends or family (or by yourself over a cup of coffee!) Happy Independence Day to you all! I hope your memories are as sweet and easy as this dessert.

Ingredients:

For the crust

• 2 cups organic, raw almonds
• 1/4 cup avocado oil
• 1/3 cup pure maple syrup

For the chocolate + peanut butter layer

• 8 oz. organic dark chocolate (I used 80%)
• 1 1/4 cup creamy peanut butter
• 1/3 cup pure maple syrup
• Himalayan salt for topping (optional)

Method:

1. In a food processor, blend the raw almonds until they are semi-finely ground
2. Add the avocado oil and maple syrup and pulse until combined
3. Spread evenly on a parchment lined 8×8 pan.
4. Roughly chop the chocolate and microwave in a glass bowl for 30 second increments until melted.
5. Stir in the maple syrup and peanut butter until combined. Spread over the almond crust + sprinkle with pink Himalayan salt (optional.) Refrigerate 4 hours.
6. Cut, serve, enjoy! (These will be best if stored in the fridge.)