I assume you’re reading this because you, like me are infatuated with all things peanut butter and chocolate.  This simple recipe is SO good. Think of the texture of a dry perfectly crumbly peanut butter cookie- except in bar form with  a thick later of chocolate in the center.

I brought these to a big family party recently and they were a huge hit. They were long gone before any of the regular desserts (and of course the crowd wasn’t gluten free).

Peanut Butter & Chocolate Layer Bars.

 

• 2 packed cups of blanched Almond Flour
• 1 tsp Baking Powder
• 1 Cup  Granulated Sugar of Choice (I used Palm Sugar)
• 2 tsp Vanilla Extract
• 4 Tbs Butter (dairy or nondairy)
• 1 Cup Peanut Butter (Salted)
• 1/2 tsp Salt
• 1 Cup Chocolate Chips (dairy or nondairy)
• 1/2 Cup Roasted Salted Peanuts, roughly chopped
• 1/3 Cup melted Chocolate for drizzling (Optional)

1. Preheat Oven to 350 Degrees
2. In a mixer combine the Almond Flour, Baking Powder, Sugar, Vanilla, Butter, Peanut Butter, and Salt until it forms a dough.
3. Heat chocolate chips in a microwave safe bowl for 1 minute; mix half way through. Then stir a second time till melted and smooth. Set aside.
4. Line a 8 by 8 baking pan with parchment paper, and pack half of the dough in bottom of the pan.
5. Spoon on the melted chocolate to the layer of packed dough, and place in the freezer for 15-20 minutes to harden the chocolate layer slightly.
6. Take the bars out of the freezer and sprinkle on the remaining dough. Add Peanuts.
7. Pack the topping softly so it holds together but still has texture.
8. Cook for 28-32 minutes. You may want to cover with tin foil halfway through if you notice it starts looking TOO golden.
9. Optional: drizzle additional melted chocolate on top once bars have cooled.

 

Substitution Notes:

• If using unsalted peanut butter or you will need extra salt!
• Instead of peanut butter feel free to use another Nut or Seed Butter of choice!  The peanut butter that I used from trader joes is fairly thin- so you may need to add a tiny bit of oil to compensate if using a thick natural nut/seed butter.
•  If you are looking to go the sugar free route use Xylitol or the Truvia Baking Blend (or another non-glycemic sugar alcohol instead!) If you need the chocolate to also be sugar free use this recipe to make your own.

-Brittany-