Ingredients:

  • ½ cup Unsalted Butter (1 stick or 115 g)
  • 1 cup Natural Creamy Peanut Butter (sugar-free, 250 g)
  • ½ cup Powdered Erythritol/Monk Fruit Blend (100 g)
  • ½ cup Super Fine Almond Flour (50 g)
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 5 oz Sugar-Free Dark Chocolate Chips (140 g)
  • 2 tablespoons Refined Coconut Oil (30 ml)
  • Pinch of Sea Salt (Optional, for topping)

Instructions:

  1. Line the 8x8 inch pan with parchment paper, allowing excess paper to hang over the sides to create a sling for easy removal later.
  2. Melt the Fats: In a medium, microwave-safe bowl (or over a double boiler), gently melt the unsalted butter and peanut butter until just combined and smooth. Do not overheat.
  3. Combine Wet Ingredients: Stir in the vanilla extract.
  4. Incorporate Dry Ingredients: Add the powdered sweetener, almond flour, and salt to the wet mixture. Stir thoroughly until a thick, uniform dough forms.
  5. Press the Base: Transfer the peanut butter mixture into the prepared pan. Use a spatula or the flat bottom of a measuring cup to press the mixture down very firmly and evenly across the bottom of the pan.
  6. Quick Chill: Place the base in the freezer for 15 minutes while preparing the topping.
  7. Melt the Topping: In a small bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring vigorously until completely smooth and glossy.
  8. Pour and Spread: Pour the melted chocolate mixture evenly over the chilled peanut butter base. Quickly spread the chocolate right to the edges.
  9. Garnish (Optional): Sprinkle a small pinch of flaky sea salt over the wet chocolate layer.
  10. The Final Chill: Transfer the pan to the refrigerator and chill for a minimum of 2 hours, or until the chocolate topping is completely firm to the touch.
  11. Slice and Serve: Use the parchment paper overhang to lift the entire bar slab out of the pan. Use a large, sharp knife (heated slightly for cleaner cuts, if needed) to cut the slab into 16 equal squares.
  12. Storage: Store bars in an airtight container in the refrigerator for up to 10 days.