So let me just start by saying that Gold Bars are UNREAL. Always have been and always will be as long as you love PB!
The real Gold Bars that I know about are made in Albuquerque, New Mexico and are sold at all of the public schools during lunch. I grew up with these babies and spent many days missing them after my parents relocated us to California.
Eventually I was able to get my hands on the true Gold Bar recipe but since making the switch to healthier eating, I just couldn’t bring myself to make a big batch of them. If they were to sit in our house, the hubs and I would lose all self control and eat the whole pan. Yep, they are that good.
I finally figured out a way to make a healthy version and they do not disappoint! I recently shared this recipe on my Instagram account and everyone that made them just absolutely LOVED them. Even their kiddos loved them!
ANDDDD…I recently had the opportunity to share them during a quick cooking segment on GOOD DAY NEW MEXICO. Eeeek so so exciting! This will air Thursday, Feb 15th so I will be sure to share the link as soon as I have it.
<<< EDIT – Here is the link to my segment on Good Day New Mexico! So much fun! Click click click GOLD BARS >>>
But anywaysss, I feel like you should stop everything you’re doing and make these ASAP:)
Peanut Butter Layer:
•1 ½ cups crunchy PB
•½ cup honey
•2 TBSP melted coconut oil
•2 TSP vanilla
•2/3 cup ground flaxseed (you can use almond meal here if you want)
•½ – ¾ cup of collagen peptides (you can sub for your favorite plain protein powder)
•3 TBSP cacao powder
•2 TBSP pure maple syrup
•3 TBSP melted coconut oil
•Pink Himalayan salt
Mix together PB, honey, melted coconut oil and vanilla until well combined. Add ground flaxseed and collagen peptides and mix well. You may have to use your hands to knead the “dough”. Line an 8×8 baking dish with parchment paper and press “dough” evenly into the dish. To make the chocolate layer, combine cacao, maple syrup, melted coconut oil and whisk well. Spread over the PB layer and sprinkle lightly with the pink Himalayan salt. Place in freezer for about 20-30 minutes before slicing and serving. Keep stored in the fridge or freezer.
And just like that you have a super yummy, healthier version of my favorite childhood treat!