These layered bars combine an almond-flour crust, creamy peanut-butter filling, and dark-chocolate topping. The recipe makes 16 bars.
Ingredients
For the crust
- 1¼ cups almond flour
- ⅓ cup Swerve sweetener
- ¼ teaspoon salt
- ¼ cup butter, chilled and cut into small pieces
For the peanut-butter filling
- ⅔ cup creamy peanut butter
- ¼ cup butter
- ½ cup powdered Swerve sweetener
- ¼ cup heavy whipping cream
- ½ teaspoon caramel extract or vanilla extract
For the chocolate topping
- 3 ounces sugar-free dark chocolate, such as Lily’s, chopped
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F.
- Combine the almond flour, sweetener, and salt in a food processor. Add the chilled butter and pulse until the mixture resembles fine crumbs.
- Press the crumbs evenly into the bottom of an 8-inch-square pan.
- Bake for 15 minutes, until light golden brown and cooked through. Let the crust cool.
- For the filling, combine the peanut butter and ¼ cup butter in a microwave-safe bowl. Microwave on high for about 1 minute, until the mixture can be stirred smooth.
- Stir in the powdered sweetener, then whisk in the cream and chosen extract.
- Spread the filling evenly over the cooled crust. Refrigerate for about 20 minutes, until set.
- For the topping, combine the chopped chocolate and 2 tablespoons butter in a microwave-safe bowl. Heat on high in 30-second increments, stirring between each, until smooth. Do not overheat.
- Spread the chocolate over the chilled filling. Let it set at room temperature for about 1 hour.
- Cut into 16 bars.
Yield
Makes 16 bars.
Storage
Keep the bars covered in the refrigerator and use within 4 days.
