These Chocolate Peanut Butter Bars are easy to make with layers of chocolate & peanut butter with a gluten free almond flour shortbread base. Freezer-friendly, gluten-free and naturally sweetened with maple syrup with sugar-free keto options making them the perfect healthy treat!
MAKE THE SHORTBREAD: In a small bowl, use a fork to mix together the coconut flour, maple syrup, coconut oil, vanilla and salt until combined and a thick dough forms.
TRANSFER DOUGH TO PAN: Press the dough into a lined 9x5 loaf pan. Place the pan in the freezer while you make peanut butter layer.
MAKE THE PEANUT BUTTER LAYER: Melt the maple syrup, coconut oil and peanut butter either in a pot over low heat or in the microwave. Whisk together very well, until thick and glossy. Remove the shortbread from the freezer and pour the caramel evenly over the crust. Return the pan back to the freezer.
MAKE THE CHOCOLATE LAYER: Melt the chocolate with the coconut oil either in a pot over low heat or in the microwave.
ASSEMBLE AND CHILL: Once melted, let sit for several minutes, before pouring over the top of the peanut butter layer. Spread the chocolate out evenly then place the pan in the fridge or freezer until the chocolate has firmed up.
Remove from pan and cut into bars. STORE BARS in fridge or freezer.