These are inspired by my brother and sister-in-laws trip to North Carolina recently. They came back and said they had the best gluten-free vegan thing they have ever had - Swag bars from The Swag, but when they told me the recipe, it has corn syrup which I avoid using in our recipes so I adapted the recipe a tad...
Ingredients:
1 cup turbinado or raw sugar
1 cup agave nectar
2 cups peanut butter (creamy or crunchy)
1 cup turbinado or raw sugar
1 cup agave nectar
2 cups peanut butter (creamy or crunchy)
1 tsp vanilla extract
6 cups popcorn
8oz. chocolate chips
Instructions:
Place sugar and agave in large heavy pan. Heat on med high, almost to a boil, stirring constantly. Add peanut butter and continue to stir again until almost boiling. Add vanilla extract - make sure to add vanilla right at the end or it all evaporates in the cooking process.
6 cups popcorn
8oz. chocolate chips
Instructions:
Place sugar and agave in large heavy pan. Heat on med high, almost to a boil, stirring constantly. Add peanut butter and continue to stir again until almost boiling. Add vanilla extract - make sure to add vanilla right at the end or it all evaporates in the cooking process.
Take off stove; mix in popcorn. Add chocolate chips and mix again. Press into lightly oiled 9 x 13 pan. Score into bars while still hot. (They are hard to cut when cool.)
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