Peanut Butter Chocolate Shortbread Bars

Peanut Butter Chocolate Shortbread Bars

A crispy, buttery shortbread layer, with a smooth and creamy peanut butter filling topped with a rich dark chocolate all combined to create the ultimate cookie bar.

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Course: Dessert

Cuisine: American

Keyword: dairy free, dessert, gluten free, sweet

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 487kcal

Equipment

8x8 inch baking pan
Sauce Pan
Medium Mixing Bowl

Ingredients

Shortbread Layer

3 cups almond flour
6 tablespoon coconut flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon vanilla
⅔ cup ghee melted
4 tablespoon maple syrup

Peanut Butter Layer

1 cup natural peanut butter
1 tablespoon honey

Dark Chocolate Layer

1 tablespoon almond butter
1 cup dark chocolate chips

Instructions

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.

Notes

Store in a tupperware for up to 2 weeks in the fridge.

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