Living Healthfully: Undercover Candy Bars

Especially during summer -- when it seems like we attend parties or festivities multiple times each week -- I'm always on the hunt for quick and easy treats that are not loaded with sugar, preservatives, dyes and other things that go bump in the night and appear in my nightmares.

A friend shared this recipe with me and promised these peanut buttery bars would taste like a candy bar's long lost sister but without all the added gunk. 

I've heard that before, and my husband is notorious for all but dragging out the family tree records to prove, indeed, that the "cupcakes" I made were not even closely enough related to even have cupcake in the name; we settled the argument by calling them cuppins {cupcake muffins that were not good enough to make the blog recipe roll}. 

But this recipe? It's good. {I haven't tasted it yet since I'm still taking baby steps with sugar, but the boys have devoured these bars!}

It's so good, in fact, my hubby even calls them candy-like bars. {See? The word candy is in the name, so they are thisclose to being in the candy bar family.}

Undercover Candy Bars with Vanilla Mango No Cream Ice Cream

Ingredients: 

2 cups of peanut butter {we sometimes use The Peanut Butter Company’s White Chocolate Wonderful}

1 cup of honey

2 tablespoons of cocoa powder and 2 tablespoons of Maca root powder 

3 cups of rolled oats

Directions:

Microwave or melt on the stovetop the honey and peanut butter.

Mix in the cocoa powder and Maca root powder.

Stir in the rolled oats and mix really well.

Place in a 9 by 13 inch pan and refrigerate to set. 

Enjoy!