I have such a decadent treat for you today. And if there's one thing I have learned since I started this food blog, people go crazy for peanut butter and chocolate! They are that perfect combination of a little sweet and a little savory that just hits the spot.
After my homemade twix bars received such rave reviews, I was inspired to create this recipe. I love the cookie crust and the simple deliciousness of this base. The peanut butter layer is so rich and creamy, it was a struggle to not eat it all before it even made it onto the crust. If you avoid peanut butter, you can use almond, cashew, sunflower, or even tahini butter instead.
And the chocolate...why do things taste so much better with a hint of chocolate? I just love that stuff! This ganache is the perfect finish for these bars. You can even sprinkle a touch of sea salt over the chocolate layer if desired. A hint about the chocolate...work quickly when you are spreading it over the peanut butter layer. It hardens fast and you don't want that to happen until your chocolate is nice and smooth. But just know if it hardens before you have it as pretty as you would like it, the bars will still taste phenomenal!
These bars are great for any occasion. I particularly like them around the holidays as they are a yummy treat to have for friends and family.
1 cup coconut flour
1/4 tsp sea salt
2/3 cup softened coconut oil
1 tsp vanilla
1/3 cup maple syrup
Peanut Butter Layer:
1 & 1/2 cup peanut butter (nothing added, or another nut butter for paleo)
1/4 cup coconut oil
1/4 cup coconut flour
1/4 cup maple syrup
1/4 tsp sea salt
1 cup chocolate chips
1/2 cup full fat coconut milk
1. Line a 8x8 pan with parchment paper and preheat oven to 350°F.
2. Combine all of the crust ingredients into your food processor or medium bowl and mix well. Press the crust mixture evenly into your 8x8 pan. Poke holes in the crust and bake for 11-12 minutes. Remove from oven and cool.
3. In a medium saucepan, combine all peanut butter layer ingredients over medium heat and stir until well incorporated and smooth. Pour peanut butter mixture over crust and place the pan in the freezer to harden (30-60 minutes).
4. Once the cookie and peanut butter layer is solid, you can make the ganache. In a small saucepan, heat the coconut milk until hot, but not boiling. While the milk is heating up, place the chocolate chips in a medium bowl. Pour the hot coconut milk over the chocolate chips and stir until the mixture is smooth. Quickly pour the ganache over the peanut butter layer and smooth out evenly. The chocolate will harden quickly so work fast. Return the pan to the freezer for 15-20 minutes, or until solid.
5. Remove the pan from the freezer. Grab the ends of the parchment paper to lift the bars out and but into desired size. I cut 16 squares. Enjoy right away or store in your refrigerator for a softer bar or freezer for a bit more solid.