Triple Layer Chocolate-Peanut Butter Bars

Satisfy all your best Chocolate-Peanut Butter cravings with these extreme cookie bars. They’re sure to please every pb cup lover.

Okay, so I have to ask, do you think it’s possible to have too much peanut butter and/or chocolate? Because um……there is a little bit of it in these bars and I’m just not seeing how it’s a problem.

Fine, so obviously too much of any on thing is not good but what I’m talking about is all of the different forms of those two epic ingredients that are incorporated into these bars.

So I’m going to be honest with you, these are not for the faint of heart. I’m talking, serious peanut butter and chocolate heart-attack material here and yet they’re so irresistible. Indulge at your own risk. The name sort of says it all I think, dangerous.

I’m almost wondering if I should feel guilty about sharing them. On the flip side, it’s pretty hard to rule them out as completely unhealthy because being happy is a huge part of being healthy and these are guaranteed to make people very happy with every decadent bite. See, so that makes them partly healthy right? Do you see where I’m going with this logic?

Haha, okay so maybe we won’t go that far. I’m clearly trying to ease my conscience with things that don’t even make sense. Since we’re all friends here I won’t do any more sugar-coating the fact that these already have too much sugar. Sometimes you just have to live a little, you know? This is one of those times and that’s what these bars are, an experience. An explosive, peanut butter loaded, chocolate stuffed experience. Just do it!

Click HERE for the peanut butter drizzle recipe.

Triple Layer Chocolate-Peanut Butter Bars

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• Author: Tori Cooper
• Total Time: 45 minutes
• Yield: 16 bars 1x

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Ingredients

Units USM Scale 1x2x3x

Chocolate Cookie Dough:

• 1/3 cup natural peanut butter
• 3/4 cup coconut sugar
• 6 tbsp almond milk
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 3 tbsp cocoa powder
• 1 cup almond flour
• 1/4 cup semi-sweet chocolate chips or chopped chocolate
• 1/4 cup chopped peanut butter cups, plus more for topping (best if frozen before mixing)

Peanut Butter Filling:

• 1/4 cup natural peanut butter
• 1/2 cup powdered peanut butter
• 3/4 cup oat flour
• 6 tbsp maple syrup
• 1/2 tsp vanilla extract

Peanut Butter Drizzle (optional):

• 3 tbsp natural peanut butter
• 1 tsp coconut oil
• 1 tsp maple syrup

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Instructions

1. Preheat oven to 350°F (180°C) and line an 8×8 or 7×11-inch pan with parchment.

Chocolate Cookie Dough:

1. In a stand mixer or medium bowl, cream together the peanut butter and coconut sugar until combined. Add the almond milk and beat until smooth. Add the salt, baking soda, baking powder, and vanilla and mix well. Stir in the cocoa powder on low until incorporated, then add the almond flour and mix until a dough forms. Fold in the chocolate chips and chopped peanut butter cups with a spatula and divide the dough in half.
2. Press half the dough evenly into the bottom of the prepared pan — chill the dough briefly if it is too sticky to work with.

Peanut Butter Filling:

1. In a separate bowl, stir together the maple syrup and peanut butter until smooth. Add the vanilla, powdered peanut butter, and oat flour and mix until combined into a thick dough.
2. Press the filling evenly over the chocolate dough base layer.
3. Crumble the remaining chocolate dough evenly over the filling for the top layer.
4. Bake for 18–22 minutes, until the top is starting to darken and the edges are browning. Remove from the oven and, if desired, immediately press additional chopped peanut butter cups into the top. Allow to cool completely before cutting.

Peanut Butter Drizzle (optional):

1. Stir together the peanut butter, coconut oil, and maple syrup. Microwave in 10-second bursts until pourable, stirring between each. Drizzle over the cooled bars and let set before serving.

Notes

Freeze the peanut butter cups for at least 30 minutes before chopping and folding in — cold cups hold their shape better and give cleaner pockets in the dough. Let the bars cool completely before cutting; they firm up considerably as they cool.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Baking, Bars, Dessert

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