KETO CHOCOLATE PEANUT BUTTER BARS RECIPE

CHOCOLATE LAYER

• 6 oz Sugar-free dark chocolate chips
• 3 tbsp Coconut oil
• 1 tbsp Besti Powdered Monk Fruit Allulose Blend

INSTRUCTIONS

COOKIE LAYER

1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 in (23×23 cm) baking pan with parchment paper.
2. In a medium bowl, stir together the almond flour and sweetener.
3. In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
4. Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)

PEANUT BUTTER LAYER

1. In a medium bowl, stir together the peanut flour and sweetener.
2. Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
3. Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it’s sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).

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