Description
A healthier treat that satisfies your sweet tooth with layers of crunchy shortbread, creamy peanut butter caramel, and rich chocolate.
Ingredients
- 1 1/2 cups Almond Flour
- 3 tbsp Butter (melted)
- 1 1/2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Creamy Peanut Butter
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Almond Flour
- 1 cup Chocolate Chips
- 1 1/2 tbsp Coconut Oil
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Prepare the Shortbread: In a large mixing bowl, combine almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until fully incorporated. Press the mixture firmly into the baking pan and bake for 10-12 minutes until edges are golden brown. Set aside to cool.
- Make the Caramel Filling: Mix together peanut butter, maple syrup, vanilla extract, and almond flour in a medium bowl until smooth. Spread over the cooled shortbread and freeze for at least 1 hour.
- Prepare the Chocolate Coating: Melt chocolate chips and coconut oil together until smooth.
- Assemble the Bars: Remove from the freezer, lift out using parchment, and slice into 16 bars.
- Coat the Bars: Dip each bar in melted chocolate, tap off excess, and place on a parchment-lined tray.
- Final Touch: Drizzle remaining melted chocolate and sprinkle with sea salt. Freeze for 10 minutes until hardened.
Notes
Store leftovers in an air-tight container in the fridge or freezer. They can be customized with different nut butters or sweeteners.