The ultimate peanut butter chocolate recipe is here! Who would have thought pairing shortbread with peanut butter and chocolate would create such a fabulous flavor combination. The buttery, salty shortbread layer mixed with the salty and creamy peanut butter all topped with sweet and rich dark chocolate. Literal perfection.
When I say that Nate and I scarfed down the first batch of these within four days, I mean that yes, we devoured an entire batch in four days. They are seriously that good. Desserts like this were literally invented for me because it is everything that my taste buds love the most. All to the point where I started feeling stress when we started to run out because I just wanted to know that there were still more waiting for me!
Peanut Butter and Chocolate has always been my thing. I didn't know pairing it with shortbread was exactly what I needed and probably will always need from now on. The flavor is unreal, seriously.
I think you will probably find me making these for every single event I host or go to from this point on. It is literally perfect year round for everything! I don't think I will ever get enough of it.
For the shortbread layer:
For the Peanut Butter Layer:
For the Chocolate Layer:
For this recipe, you want to start by making the shortbread layer. Mix together the almond flour, coconut flour, baking powder and salt. Melt the ghee in a saucepan and add that to the dry ingredients along with the vanilla and maple syrup. Mix all of the ingredients together well until they are combined and mixed well. Add all of the contents into the baking pan that is lined with parchment paper. Press to make the shortbread layer as flat as possible and then bake away!
While the shortbread layer is cooling, melt the peanut butter and honey in a saucepan. Make sure you are constantly stirring so that the peanut butter does not stick to the bottom and burn. Pour the peanut butter layer and smooth it out using a rubber spatula. Place the shortbread and peanut butter layer in the fridge for about 30-45 minutes to let the peanut butter set.
Remove the shortbread and peanut butter layer from the fridge. In a saucepan, mix the dark chocolate and almond butter. Mix constantly so the dark chocolate does not stick to the bottom and burn. Once melted, pour the chocolate layer on top of the peanut butter layer and smooth out using a rubber spatula. Place in the fridge and let it set for an hour before cutting and serving.
What if I don't like peanut butter?
You can switch out the peanut butter for any other nut butter! This will definitely change the flavoring but will still be delicious! Caramel could also be a delicious flavor to switch out!
Why do you use almond flour and coconut flour?
Almond flour does not have a lot of moisture in it. Coconut flour adds in the moisture that is missing from the almond flour in order to better replicate all purpose flour.
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Peanut Butter Chocolate Shortbread Bars
- 8x8 inch baking pan
- Sauce Pan
- Medium Mixing Bowl
- Preheat the oven to 350 degrees and line an 8x8 inch baking pan with parchment paper.
- Combine almond flour, coconut flour, baking powder and salt in a medium mixing bowl.
- Add in vanilla, melted ghee and maple syrup. Mix well using a rubber spatula.
- Press shortbread layer to the bottom of the pan and form to create a layer.
- Baking for 20-22 minutes or until sides start to brown.
- Remove from the oven and let cool.
- In a sauce pan, add peanut butter and honey.
- Heat over medium heat, mixing constantly so the peanut butter doesn't burn.
- Heat until peanut butter becomes melted and creamy.
- Pour peanut butter layer over shortbread layer, spreading evenly.
- Place the pan in the fridge and let cool for 30 minutes to an hour to let the peanut butter layer set.
- In a sauce pan, heat dark chocolate and almond butter, mixing constantly so the chocolate doesn't burn.
- Pour chocolate over peanut butter layer and spread evenly.
- Place in fridge for 30 minutes to let the chocolate layer set.
- Cut into bars before serving.
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