4-Ingredient Chocolate Peanut Butter Bars

Barely adapted from this recipe


Makes 16 bars

Peanut butter layer

1 cup peanut butter

6 tablespoons pure maple syrup

½ cup coconut flour

Pinch of salt

Chocolate layer

6 oz / 170 gr dark chocolate (I used +70% Green & Black’s), roughly chopped

½ cup peanut butter


Line a 8-inch square baking pan with parchment paper and set aside.

In a medium bowl combine the peanut butter layer ingredients. Mix with a wooden spoon until thickened and difficult to stir.

Spread mixture into the lined baking pan and with a rubber spatula smooth into an even layer. Place in the freezer to chill.

Melt dark chocolate and peanut butter in a double boiler over low heat, whisking until melted and smooth. Alternatively, place dark chocolate and peanut butter in a microwave-safe bowl and heat in 20-second increments stirring between each until the chocolate is softened and completely melted.

Remove the baking pan from the freezer and pour the chocolate mixture over the peanut butter layer. Using a clean rubber spatula, smooth the chocolate into an even layer. Tap the pan a few  times to help even out the chocolate.

Transfer the pan to the freezer and let freeze for at least 60 minutes, or until completely hardened. Remove from the freezer and slice into 16 squares.

Store in an airtight container in the fridge for 1-2 weeks.