- 4 Tbsp unsalted plant-based butter (or olive oil)
- 1 1/3 cups natural, unsweetened peanut butter, divided
- ½ cup maple syrup
- 2 tbsp stevia or monk fruit sweetener
- 7 large bars of Shredded Wheat, crumbled (about 4 cups)
- 1 tsp pure vanilla extract
- 1 cup dairy-free dark chocolate chips, melted (70% cocoa or higher)
- Potassium chloride salt substitute (optional)
Directions:
1. Line and 8-inch pie pan or 8×8 baking pan with foil. Set aside. Melt butter in a large saucepan over medium heat. Add 1 cup peanut butter, 1/2 cup maple syrup, and natural sweetener. Stir to combine and cook until completely smooth. Stir in vanilla extract.
1. Line and 8-inch pie pan or 8×8 baking pan with foil. Set aside. Melt butter in a large saucepan over medium heat. Add 1 cup peanut butter, 1/2 cup maple syrup, and natural sweetener. Stir to combine and cook until completely smooth. Stir in vanilla extract.
2. Add crumbled shredded wheat and mix until cereal is completely coated in peanut butter mixture. Pour into foil-lined pan and pat down with a spatula until level and smooth. Spread top with remaining 1/3 cup of peanut butter.
3. Melt chocolate in a double-boiler or in the microwave in 10-20 second intervals, stirring until completely melted. Be careful not to burn chocolate! Smooth over peanut butter layer, swirling if desired. Sprinkle with a pinch or two of salt substitute. Chill for about 2 hours. Cut into 2-inch squares and enjoy!
