This is like a better fluffer nutter
For the Base:
1 ripe banana, mashed
1/2 cup peanut butter
1/2 cup maple syrup (or agave syrup)
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
For the Marshmallow Layer:
5-6 oz. vegan marshmallows (a little over 1/2 a bag of Dandies), chopped in half
For the Caramel Crunch Layer:
2 cups medjool dates, pitted & soaked in warm water for at least 1 hour
4 tablespoons almond milk
1 tablespoon peanut butter (or other nut butter)
1 teaspoon vanilla
1 cup crisp brown rice cereal
Preheat the oven to 350. Grease a 9x9 baking dish or lightly spray with canola oil. Set aside.
In the bowl of your food processor, combine the wet ingredients for the base. Process until smooth. In a large bowl, whisk together the base dry ingredients. Add the wet ingredients to the dry and mix until just combined. Pour into the baking dish and spread out evenly.
Bake in the oven for about 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is okay). Remove from the oven and spread the marshmallows evenly over the bars. Return to the oven and bake until the marshmallows are completely melted. Remove and let sit for about 5 minutes.
While the bars in the oven, make your caramel. Clean out your food processor and then combine the caramel crunch ingredients inside of it, minus the rice cereal. Process until smooth. Pour into a large bowl and add the brown rice cereal. Stir until fully combined. Spread the caramel crunch layer over the marshmallow layer. Let cool at room temperature for an hour then refrigerate for at least 30 minutes before serving. Enjoy!