Last time, we talked about being sentimental about old belongings, scrap and leftovers, and how I turned the leftover oat flour into peanut butter cups. Even so, I was left with one more cup of oat flour. So the revamping continues…
View this post on Instagram
[NEW] Homemade, no bake, no guilt (almost) peanut butter cups. Guess what makes it “lite”? These are perfect treat for our dads. #HappyFathersDay! . . . #nobake #dessert #recipe #peanutbutter #peanutbuttercups #healthy #lite #baking #peanutbutterlovers #chocolate #desserts #recipes #foodblogger #foodbloggernation #buzzfeast #thankstasty #huffposttaste #foodgawker #feedfeed @thefeedfeed #yummly #thebakefeed #eeeeeats #whenhungry #eatsbakingtime
AND if you want to try my peanut butter oat flour cups but buying large amount of chocolate makes you (and your pocket) worry, you can still make it without spending too much. You CAN and you WILL. Pretzels my friends, chocolate-covered pretzels.
My 2 year-old son Yael calls them “muddy frogs”. He told me that these “frogs” jumped and played with Peppa and George in muddy puddles without wearing boots that’s why they are muddy! Well, making these muddy frogs will surely mess your hands too so I have some tips for ya:
- The chocolate-covered pretzels are most likely clustered so we have to disentangle them. Don’t do this if the pretzels are cold because it will be very tough to split them due to hardened chocolate. They will just snap easily.
- Chill the detached pretzels so it will be less messy to assemble them.
- Roll the peanut butter-oat dough into a ball. With your palms, flatten it like a thick burger patty (see next photo). Making them into patties will also prevent the pretzels from breaking while pressing them together.
- If you like the sides neat or without a smudge of chocolate, hold the top and bottom of the patty while assembling. Troublesome? You can do it I swear!
But who cares about making ’em perfect when these delicious amazeballs are right in front of you? They will just go straight into our tummy! (Some of these didn’t even survived).
And here’s the easy peasy peanut butter oat pretzels
Yael’s little muddy frogs
- 1/2 cup + 2 tablespoons (130g + 38g = 168g) creamy peanut butter (not natural)
- 2 tablespoons (44g) honey
- 1 cup (97g) oat flour*
- 2 to 3 60g bags of chocolate-covered pretzels
- Detach the chocolate-covered pretzels if they are clumped together. Don't do this if the pretzels are cold (if kept in the fridge) because it will be very tough to split them due to hardened chocolate. They will just snap easily. Once detached, arrange them in a single layer on a cookie sheet lined with parchment paper. Chill in the fridge so it will be less messy to assemble them.
- Stir peanut butter and honey in a medium bowl. Add oat flour and mix until grains are well moistened and the mixture forms into a ball. Scoop 1/2 tablespoon of dough and roll into a ball With your palm, flatten it like a thick burger patty. Making them into patties will also prevent the pretzels from breaking while pressing them together. Arrange onto a plate (or you may stack them to save space). This dough makes 29 to 30 small patties.
- Place one patty between two chocolate pretzels then press gently, we want the patty to stick to the pretzels. Repeat with the remaining patties and pretzels. Serve *I ate some while making them*
- *How to make oat flour: Pulse rolled or quick oats in a food processor until finely ground.
- Store in the fridge in an airtight container or cover with foil/plastic wrap. Do not stack them, the pretzels will stick again when the chocolate hardens. Let them sit at room temperature before serving to soften up the peanut butter patties. Consume within 3 to 4 days or just before the pretzels lose their crunch.
Yael wanted a photo with his muddy frogs. Here you go kid.