No bake Peanut Butter Cup Bars

Hey Guys:

We were snowed in today due to Snowmaggedon here in the East. There wasn’t much to do so I made some peanut butter bars.

They are made with almond flour and coconut oil and are a healthier version of a Reeses Peanut Butter cups.

I love peanut butter and chocolate!

Many of you asked me for the recipe. It couldn’t be easier! Takes about 15 minutes and you don’t even bake them.

Here we go: The recipe is a modified one from detoxinista.com

 

Ingredients:

Chocolate Crust:

3/4 cup ground almond meal
2 tablespoons cocoa powder
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil

Peanut Butter Filling:

1/2 cup creamy natural peanut butter
2 and a half tablespoons pure maple syrup
1 tablespoon melted coconut oil

Chocolate Topping:

1/4 cup cocoa powder
1/4 cup melted coconut oil
3 tablespoons pure maple syrup

sprinkle sea salt on top – optional

Directions:

1. Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
2. To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt.Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
3. Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
4. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. The bars become very firm if frozen for too long

I messed the frosting up today.  The cocoa clumped big time and I couldn’t make it smooth. I have made these before and they were perfect, but not so today.

Oh well, you win some, you lose some. They still tasted yummy, but the frosting didn’t harden.