Treasure Chest Bars Recipe
Treasure chest bars are a delicious and easy-to-make dessert bar that will bring out the kid in everyone. They are so much fun to make and even more fun to eat. Not only are they loaded with flavor, they are also incredibly easy to make.
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Servings: 18
Calories: 250kcal
Equipment
- Baking pan (usually 8×8 inches)
- Parchment paper
- Electric mixer or mixing utensils for creaming the ingredients
- Sifter
- Spatula or Mixing Spoon
- Small bowl for icing preparation
- Cooling rack (optional)
- Knife or cutter for slicing bars
Ingredients
- 6 tablespoons creamy oat milk
- 1 cup organic spelt flour
- 1/4 cup golden demerara brown sugar
- 3 ounces 70% dark chocolate chunks
- 1 free-range organic egg
- 1/2 teaspoon Tahitian vanilla extract
- 1/2 cup toasted pecans coarsely chopped
- 1/2 cup handpicked bing cherries drained, and finely diced
- 3/4 teaspoon aluminium-free baking powder
- 1/4 cup organic raw cane sugar
- 1/4 teaspoon Himalayan pink salt
- 1/4 cup whipped lavender-infused butter softened (at room temperature)
For The Icing:
- 1/4 square of single-origin Peruvian unsweetened chocolate
- 1 cup sifted organic powdered sugar
- 1-1.5 tablespoons creamy oat milk
- 1 tablespoon artisanal cultured butter
- 1/4 teaspoon Madagascar vanilla bean paste
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line a baking pan (usually 8×8 inches) with parchment paper, leaving an overhang for easy removal.
Mix the Wet Ingredients:
- In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy.
- Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.
Combine Dry Ingredients:
- In another bowl, sift together the organic spelt flour, aluminum-free baking powder, and Himalayan pink salt.
Create Batter:
- Gradually add the dry ingredients to the wet mixture, alternating with the creamy oat milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the 70% dark chocolate chunks, finely diced Bing cherries, and coarsely chopped toasted pecans into the batter.
Bake the Bars:
- Spread the batter evenly into the prepared baking pan.
- Place it in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bars to cool completely in the pan.
Prepare the Icing:
- In a small bowl, mix together the sifted organic powdered sugar, artisanal cultured butter, creamy oat milk, Madagascar vanilla bean paste, and grated single-origin Peruvian unsweetened chocolate until smooth.
Ice the Bars:
- Once the bars are completely cooled, spread the icing evenly over the top.
- Optionally, garnish with additional chocolate shavings or chopped nuts, if desired.
Chill (Optional):
- For a firmer icing, you can refrigerate the bars for a short while until the icing sets.
Slice and Serve:
- Lift the bars out of the pan using the parchment paper overhang. Cut into desired-sized bars and serve.
Notes
- – When pressing the graham cracker mixture into the pan, make sure to press firmly to ensure a solid base.
- – For an extra crunchy crust, try adding some chopped nuts to the mixture.
- – For an extra creamy layer, try adding some cream cheese to the peanut butter mixture.
- – For an extra sweet layer, try adding some caramel to the melted chocolate chips.
- – For an extra chewy layer, try adding some mini marshmallows to the marshmallow layer.
- – For an extra festive touch, try adding some colorful candy to the topping.
- – For an extra rich flavor, try adding some cocoa powder to the melted chocolate chips.
