Name: Double Chocolate Peanut Butter Bars
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Ingredients: 1 1/2 cup almond flour; 1/4 cup butter, melted; 2 tbsp confectioners sweetener,; 2 tbsp cocoa; pinch Himalayan pink salt; 2 cups almond flour; 1 cup butter, room temperature; 1 cup natural peanut butter; 3/4 cup powdered sweetener; 8 oz baker’s chocolate; 1/3 cup powdered sweetener; 3 tbsp peanut butter; 2 oz butter; 1 Tbsp coconut oil

Double Chocolate Peanut Butter Bars

Easy, simple and quick peanut butter bars! If you’re a Reese’s Peanut Butter Cup or (homemade) peanut butter ball fan, this one’s got your name written all over it!

This recipe has all the taste you love with a no fuss approach, without worrying about forming perfectly shaped balls or ensuring the chocolate coating is 'just so' on your cookie. In fact, we like them rustic and real.
We cut ours into smaller pieces, for me, and bigger pieces for him…but the funny part is, we both love the little jagged imperfect pieces (that you see in the main picture) best of all! For a no bake option, skip the crunchy base and just line the bottom of a pan with parchment and start with the peanut butter filling.

This is a lovely dessert recipe for all the peanut butter and chocolate fans in your life. Not too sweet (you can bump up the sweetener for your own family’s taste), creamy peanut butter and loads of chocolate crunch. Its the perfect idea for a Summer time treat!

Do you like Peanut butter? Have you tried this dessert?

Prep Time1 min
Cook Time30 min
Total Time31 min

Cuisine
- American
- Canadian
- East Coast
Course
- Breakfast
- Dessert
- Christmas
Cooking Method
- Baking
- chilling
Suitable for Diet
- Diabetic
- Gluten Free
- Keto
- Low Carb
- Banting
- Healthy
- Heart Healthy

Ingredients

For the base

1 1/2 cup almond flour
1/4 cup butter, melted
2 tbsp confectioners sweetener,
2 tbsp cocoa
pinch Himalayan pink salt

For the peanut butter filling

2 cups almond flour
1 cup butter, room temperature
1 cup natural peanut butter
3/4 cup powdered sweetener

For the topping

8 oz baker’s chocolate
1/3 cup powdered sweetener
3 tbsp peanut butter
2 oz butter
1 Tbsp coconut oil

Directions

For the base

Prepare a 9×13 inch pan by lining it with parchment paper

Combine all ingredients and press into the prepared pan pan.

Bake at 300 for ten minutes. I placed a piece of tin foil over the top so my crust wouldn’t burn.

Removed tin foil, turn off the oven and put the crust back in the oven again for 5 minutes under residual heat.

Remove from heat and set aside to chill

For the Filling

In a medium bowl, combine all ingredients, mix well

Spread evenly over the cooled base. Set aside

For the chocolate topping:

Add chocolate and peanut butter to a microwave safe bowl and microwave in 15 seconds bursts until fully melted, or melt in a double boiler. When the chocolate and peanut butter have melted, stir in the remaining ingredients.

Spread the chocolate topping over top of the peanut butter mixture evenly

Refrigerate for about 30 minutes. Cut into pieces and serve.

Don't forget those jagged little pieces, they really are the best!

Nutrition & Macro Information
Amount per serving
Calories0
% Daily Value*
**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.

We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.

Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.

*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.

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Double Chocolate Peanut Butter Bars