1 and ½cups (202g)creamy natural peanut butterat room temperature
⅓cup (104g)pure maple syrup
½teaspoonsalt(if your peanut butter is salted, omit this)
½cup (64g)coconut flour(do not pack it)
For the Chocolate Layer
4ounces (113g)dark or semisweet chocolate
2Tablespoons (33g)creamy natural peanut butter
Flaky sea salt(optional, for sprinkling)
In a large bowl, whisk together peanut butter, maple syrup, vanilla, and salt (if using) until well-combined. Stir in the coconut flour until a stiff batter forms.
Line an 8x8 inch square pan with parchment or wax paper. Spread the batter evenly in the pan.
In a medium bowl, melt the chocolate and peanut butter together in 30-second increments in the microwave, stirring in between, until melted and smooth.
Pour the melted chocolate mixture over the peanut butter batter and spread evenly to the edges of the pan. Sprinkle flaky salt over top if desired.
Chill in the freezer for 30 minutes, or in the fridge for 2 hours. Cut into bars (a large chef's knife works best for this) and serve!
Bars keep, well-wrapped in the fridge, for up to 2 weeks, or in the freezer indefinitely.Note on peanut butter: I've tested this with both Trader Joe's and Whole Foods 365 brand peanut butters and love it. This recipe uses almost all of a standard 16 oz jar. You're looking for a variety that just uses peanuts and salt as the ingredients. I have not tested this with conventional, shelf-stable peanut butter, though I think it would probably work.Note on coconut flour: Do not pack it into the cup! Use the spoon and level method like all-purpose flour, or else the bars will be dry. I have not tested other flour substitutes. Coconut flour is uniquely absorbent so I recommend using it for best results in this recipe! It is easy to find in the baking aisle of most grocery stores. I think, however, that almond flour or oat flour could be used, though the amount would probably be more than 1/2 cup. Keep adding, a couple tablespoons at a time, until a stiff batter is formed.
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