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Peanut Butter Chocolate Bars Feature Image

Peanut Butter Chocolate Bars recipe provided by Amanda Hokanson

These peanut butter chocolate layer bars are rich in taste and quite filling. They are loaded with healthy fats which make them quite satiating for those that follow a ketogenic diet and want a delicious tasting snack that won’t spike your blood sugar levels.

Chocolate ganache topping is a dessert lover’s dream come true, plus it blends perfectly with the peanut butter filling. Of course, using zero calorie BochaSweet sugar replacement allows you to enjoy this delicious dessert without throwing you out of ketosis.

Peanut Butter Chocolate Layer Bars

Peanut Butter Chocolate Layers Recipe Photo

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Crust:

  • 4 tablespoons BochaSweet 
  • 1/2 cup roasted, salted pumpkin seeds
  • 4 tablespoons unsweetened coconut flakes
  • 3 tablespoons shelled hemp seeds
  • 2 tablespoons coconut flour
  • 1  cup + 2 tablespoons almond meal or flour
  • 3 tablespoons butter, softened
  • 1/4 teaspoon salt (omit if using salted butter)

Peanut Butter Filling:

  • 4 tablespoons BochaSweet
  • 1 (16 ounce) jar of natural, unsweetened peanut butter
  • 6 tablespoons powdered peanut butter
  • 1/3 cups unsweetened almond milk
  • 1 teaspoon salt

Chocolate Ganache Topping:

  • 1 cup BochaSweet
  • 4 ounces unsweetened baking chocolate
  • 4 fl. ounces heavy whipping cream
  • 2 tablespoons unsalted butter (salted works too), softened

DIRECTIONS:

For crust:

  1. Place the rack in the middle of the oven, preheat to 350F, and line a 10 x 15 inch rimmed baking sheet with aluminum foil.
  2. Measure the ingredients and add into the bowl of a food processor.
  3. Mix and pulse and scrape and mix and pulse and scrape some more until it comes it starts to come together in a large crumbly mixture. Press this mixture into the bottom of the baking sheet getting it as even as possible. This mixture will just cover the bottom of the pan–you may be left with a few small voids but these will fill in.
  4. Bake for 10 min, rotating pan halfway through.
  5. Allow to cool on rack for 5 minutes then use something flat to compress the crust into the pan (it will have puffed up a bit). Set aside while you prepare the peanut butter layer.

For peanut butter filling:

  1. Combine all ingredients together with a stand or hand mixer.
  2. Press over the crust (a rolling pin comes in handy) to help get it flat and even.
  3. Place the pan in the freezer for 15 minutes (I use this time to clean up the kitchen) and then start the chocolate ganache topping.

For chocolate ganache topping:

  1. Combine first 3 ingredients in a microwave safe bowl. Heat 30 seconds at a time in the microwave, whisking frequently, until it is hot enough for the chocolate to finish melting (mine takes less than 2 minutes. Stir gently until it is thoroughly combined and glossy. Whisk in the butter and continue to stir until it is slightly cool.
  2. Remove crust and peanut butter layer from the freezer and pour the chocolate over the top. Use an offset spatula or butter knife to smooth out the chocolate.
  3. Place in fridge and allow to set for at least 2 hours.
  4. Use the aluminum foil to remove from pan and use a hot knife to cut into squares (wiping the blade frequently). I cut them into pretty small squares; they are rich and calorific. Store in refrigerator. Allow to come to room temperature for 5 minutes before consuming–although I happen to like them cold!