Ingredients

Shortbread Base

1 ½ cups packed fine blanched almond flour 

3 tbsp melted and cooled coconut oil

2 tbsp pure maple syrup

1 tsp vanilla extract

¼ tsp salt

Peanut Butter Layer

2/3 cup Omega-3 Super Peanut Butter 

1/3 cup pure maple syrup

1/4 cup coconut oil

1 tsp vanilla extract

1/4 tsp sea salt

Chocolate Layer

3/4 cup chocolate chips, dairy free if desired

1 tbsp coconut oil

Method

1. Preheat oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.
2. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
3. Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
4. Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn’t take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
5. After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
6. Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
7. Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

Delicious recipe by @thrivebay