- 1 cup (112 grams) blanched almond flour
- ½ cup (112 grams) unsalted butter, melted and slightly cooled
- ½ cup (128 grams) creamy peanut butter, unsweetened, room temperature
- ¼ cup (84 grams) honey*
- ¾ cup (100 grams) 70% chocolate chips
- 1 tablespoon unsalted butter
- In a medium bowl, use a rubber spatula to mix together the almond flour, melted butter, peanut butter and honey.
- Use the spatula to transfer the mixture to a wax-paper-lined, 8-inch square pan, and to spread the mixture evenly.
- Place the chocolate chips and the butter in a microwave-safe bowl. Microwave in 30-second increments, stirring after each microwave session, until almost fully melted. Stir the mixture with a rubber spatula until fully melted.
- Pour the melted chocolate on top of the peanut butter mixture, using the spatula to scrape it off the bowl and to spread in evenly. Work gently, so that the chocolate layer stays on top of the peanut butter layer.
- Cover the pan with plastic wrap. Refrigerate until set and firm, about 4 hours.
- Carefully lift the wax paper and place it on top of a cutting board. Using a sharp chef’s knife, cut the mixture into 16 squares.
- Keep leftovers refrigerated in an airtight container, separated by layers of wax paper. Remove from fridge five minutes (but no longer, or they become too soft) before serving.
My kids thought these peanut butter bars were perfect, but my husband and I thought they could actually be a little less sweet. Next time I make them, I plan to use just two tablespoons honey.
*For an even lower-carb option, try using Nature’s Hollow sugar-free honey substitute (xylitol based). I haven’t tried it myself, so if you do try it, please let me know how it was! Nutrition for this version: Calories 190; fat 17g; saturated fat 7g; carbs 6g; sugars 3g; sodium 39mg; fiber 2g; protein 4g.