I honestly tried to find a shorter title for this recipe but wasn’t feeling the creative juices flowing. If you have an idea what we could name it after you have made these, let me know. I’m open to suggestions.
This is a recipe that I adapted from JoyFoodSunshine.
One of the great things about herbs is their adaptability. When I see recipes with chocolate I know the addition of dandelion roots will be easy to incorporate. In this case you can add the chopped dandelion root to the oatmeal portion and roasted, ground dandelion to the chocolate/peanut butter portion. Double infusion of dandelion root! (and, apology for no photo, we made two batches and got no photos – next time).
This is a tasty recipe to get the kids out there digging up dandelion roots. Let me know if you try it and how it turns out!
- 1 c semisweet chocolate chips
- 1 c peanut butter (you can sub other nut butters)
- 2 T roasted, ground dandelion root (optional)
- 3/4 c butter
- 1/2 c packed coconut sugar
- 1/4 tsp salt
- 1 tsp vanilla extract (or you can use a little espresso for a deeper flavor)
- 2-3/4 c quick cooking oats
- 1/2 c finely chopped dandelion root
- Line an 8"x8" pan with parchment paper
- In a microwave or in a glass bowl placed over simmering water, melt the chocolate, peanut butter and dandelion root. It should be smooth and everything fully incorporated
- Melt butter in a medium saucepan over medium-low heat
- Stir in sugar and salt. Stir until well-mixed and sugar is dissolved
- Add vanilla or espresso and stir until combined
- Turn heat to low and add oats & finely chopped dandelion root
- Cook on low for about 4 minutes, or until ingredients are well combined
- Press half of the oat mixture into the bottom dish
- Pour the chocolate peanut butter mixture gently and slowly over the bottom layer. Reserving about 2-3 T to drizzle on top
- Very gently crumble the remaining oat/dandelion root mixture over the chocolate peanut butter layer
- Carefully press it to cover the entire top
- Drizzle the top with your remaining chocolate/peanut butter mixture
- Cover and refrigerate for at least 2 hours or overnight
- Let the bars come to room temperature again before cutting into squares
- Serve and enjoy
- Store in an airtight container in the refrigerator for up to 1 week