Indulge in the harmony of flavors with these Keto Bliss Peanut Butter Choco Bars, where the shortbread layer compliments the rich, creamy peanut butter and lets the luscious chocolate shine. This double batch is perfect for gatherings, meal prep, or when you need that extra bit of sweetness in your week
I can never, ever get enough of the chocolate, peanut butter combo. Whether you call these shortbread bars, tagalong bars, or any other name, the one thing you’ll call it is “mine!”
You’re welcome to experiment with different thickness of the shortbread, or even skip that layer if you want to. These photos are for a batch with thicker layer, but I adjusted the recipe to make it slightly thinner since the shortbread layer was overpowering the peanut butter layer.
But I’ve yet to make any variation of this that wasn’t good. So, there’s that.
In fact, that’s why I went ahead and made this recipe for a large batch of these Keto Bliss Peanut Butter Choco Bars. You’ll welcome to half it–so you, too, can experience the intense feelings of regret you didn’t double it once you’ve given it a try. Har!
Equipment Suggestions
Ingredients
Shortbread Layer:
- 2 1/4 cups almond flour
- 6 tbsp coconut flour
- 1/2 cup + 4 tbsp sweetener (erythritol or monk fruit)
- 3/4 cup butter (melted)
- 1 1/2 tsp vanilla extract
Peanut Butter Caramel Layer:
- 2 cups sugar-free peanut butter
- 1 cup powdered sweetener
- 1/2 cup butter (softened)
- 2-4 tbsp sugar-free caramel syrup (adjust to taste)
- Pinch salt (if your peanut butter isn’t salted)
Chocolate Topping:
- 2 cups sugar-free chocolate chips
- 4 tbsp butter or coconut oil (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a small cookie sheet with parchment paper for easy removal.
- Shortbread Layer: Combine almond flour, coconut flour, sweetener, melted butter, and vanilla extract in a bowl. Press the dough evenly onto the cookie sheet, creating a thin layer. (I use an extra sheet of parchement for this.) Bake for 10-12 minutes or until lightly golden. Cool completely.2 1/4 cups almond flour, 6 tbsp coconut flour, 1/2 cup + 4 tbsp sweetener, 3/4 cup butter, 1 1/2 tsp vanilla extract
- Peanut Butter Caramel Layer: Mix peanut butter, powdered sweetener, softened butter, caramel syrup (start with 2 tablespoons, taste, and adjust), and a pinch of salt until smooth. Spread over the cooled shortbread. Chill until firm.2 cups sugar-free peanut butter, 1 cup powdered sweetener, 1/2 cup butter, 2-4 tbsp sugar-free caramel syrup, Pinch salt
- Chocolate Topping: Melt chocolate chips and coconut oil (in double boiler or microwave for a minute), stirring until smooth. Spread over the firm peanut butter layer.2 cups sugar-free chocolate chips, 4 tbsp butter or coconut oil
- Chill: Refrigerate until the chocolate is set, about 1-2 hours.
Recipe Notes
Now, I have smaller than average cookie sheets and I’m not the most…precise baker. So mine don’t always look perfect and sometimes, the shortbread layer isn’t always exactly what I expect. Since I’ve made this recipe many times, I have resigned myself to the notion that I’m just a little haphazard in the kitchen. I debated sharing this with you because of this, but I know there are other people out there who will enjoy it too. So here we go!
Mine were delicious! How did yours turn out?
