Ingredients
Scale
- 1 1/2 cups Almond Flour
- 3 tbsp Butter (melted)
- 1 1/2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Creamy Peanut Butter
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Almond Flour
- 1 cup Chocolate Chips
- 1 1/2 tbsp Coconut Oil
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine 1 ½ cups almond flour, 3 tbsp melted butter, 1 ½ tbsp maple syrup, ½ tsp vanilla extract, and ¼ tsp salt. Mix until smooth and press into the baking pan. Bake for 10–12 minutes until golden brown.
- For the caramel layer, mix together 1 cup peanut butter, ⅓ cup maple syrup, 1 tsp vanilla extract, and ¼ cup almond flour until smooth. Spread over the cooled shortbread and freeze for at least an hour.
- Melt 1 cup chocolate chips with 1 ½ tbsp coconut oil until smooth. Dip each bar into the chocolate coating and place on parchment paper to set.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg