Easter is almost here and that means that every store counter in America is covered with the most delicious little delicacies. It’s a good thing this dessert bears a strong resemblance to the world’s favorite chocolate and peanut butter candy.... in the orange and brown wrapper.
These bars should be cut into smaller squares and separated by parchment paper when stored in the fridge. I like a more even layer of chocolate and peanut butter, but you can go with a thicker layer of peanut butter.
Low Carb Chocolate Peanut Butter Bars
Ingredients:
3/4 heaping cup Superfine Almond Flour
2 oz Softened Butter
1/4 heaping cup Swerve Confectioner’s Sugar 1/2 cup Creamy Peanut Butter
1 tsp Vanilla extract
Topping
1/2 - 3/4 cup Sugar Free Chocolate Chips
3/4 cup chopped Cashews
-Mix all the ingredients, butter, peanut butter, Swerve, and the almond flour, for the bars together and spread into a small 6 inch pan, for thinner bars use a larger pan.
-Melt the chocolate chips in a microwave oven for 30 seconds and stir. Add another 10 seconds if needed to melt fully.
-Top either Peanut butter spread or the chocolate topping with the chopped cashews.
-Spread the topping on top of the bars.
-Refrigerate for at least an hour or two until the bars thicken up. These bars definitely improve with keeping so don't be in a huge rush to eat them. DO NOT RUSH the last part. Let your tasty low carb dessert chill for a while. Let it solidify in the fridge and let the tastes mingle. If you eat it too soon, it will taste like artificial sugar. Let the tastes meld together and it will be super fantastic.
Approximate Nutritional Information
8 Servings
Calories: 246
Net Carbs: 4g
Total Carbs: 7g
Protein: 7g
Fat: 23g
Fiber: 3g
Sugar: 1g
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