One bowl breakfast bars that hit all the notes of salty, sweet, crunchy, moist and chocolatey. 30 minutes from now you could be eating one instead of drooling over photos. What are you waiting for?
Thinly slice and soak your prunes in enough juice to cover. Allow them to soak for but 15 minutes. You can skip soaking your prunes if you want and you will still have a moist and delicious bar. Feel free to substitute raisins or any dried fruit.
Heat your oven to 350 Fahrenheit .
Take off your jewelry and start massaging the mixture, really getting in there and mashing those chickpeas. When you have a cohesive mass set the bowl aside.
Line an 8"X 8" metal pan with parchment. I use a strip that is as wide as the pan and a few inches longer so that I am only really lining 2 sides and the bottom. It makes it easier to lift the baked breakfast whole when it is done baking.
Scoop 1/2 your batter into the pan and smooth the top. Take that extra 1/4 cup peanut butter and dab it over the surface of your batter. Now place the rest of the batter over the peanut butter layer and smooth the top.
Pop it in the oven and bake for 20 minutes. Sprinkle the chocolate over the top of the bars and bake another 2 minutes until the chocolate is gooey. Remove from the oven and smear the chocolate in a smooth layer with an offset spatula. Sprinkle on the cacao nibs and chopped peanuts and return to the oven for 3 minutes.
Remove from the oven and allow to cook on a rack. I usually gently press the peanuts and cacao nibs into the chocolate at this point incase some have not adhered.
Cut when completely cooled.