How to make
1/2 cup (125 mL)dry organic quinoa
1/2 cup (125 mL)chopped organic unsalted dry-roasted peanuts
1/4 cup (60 mL)organic pumpkin seeds
1/4 cup (60 mL)organic white sesame seeds
3/4 cup (188 mL)organic maple syrup
2 tbsp (30 mL)organic coconut oil
1 tbsp (15 mL)PC® Organics Smooth Peanut Butter
1 pkg (205 g)PC® Organics Bittersweet Chocolate Chips
How to make
- Step 1
Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
- Step 2
Stir together dry quinoa, peanuts, pumpkin seeds and sesame seeds in medium bowl; set aside.
- Step 3
Combine maple syrup, coconut oil and peanut butter in small saucepan over medium heat; heat, whisking, until smooth and just beginning to boil at edges, about 3 minutes. Pour over seed mix-ture and stir just until coated. Spread out on prepared baking sheet. Bake, rotating tray halfway through, until crisp and golden around edges, 20 to 22 minutes. Let cool 10 minutes.
- Step 4
Melt chocolate chips in microwave-safe bowl in microwave just until smooth, stirring halfway through, about 1 minute. Pour melted chocolate over brittle, spreading with spatula to evenly coat top. Transfer to refrigerator and chill until chocolate hardens, 1 to 2 hours. Remove and break brittle into pieces. Enjoy right away or return to the refrigerator, stored in a tightly sealed container, for up to 3 days.
If you can’t find organic peanuts, swap in chopped organic dry-roasted cashews, instead.