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Close up of Healthy Peanut Butter Shortbread Chocolate Bars

Healthy Peanut Butter Shortbread Chocolate Bars

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 16-17 Minutes
  • Total Time: 26 Minutes
  • Yield: 9 Bars 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Vegan

Description

Imagine a dessert that’s wholesome and indulgence, look no further, we’ve got these Healthy Peanut Butter Shortbread Chocolate Bars just for you.

Ingredients

Scale

Dry Ingredients:

  • 1 cup rolled oats, chopped
  • 2 cups almond flour
  • Pinch baking soda
  • ½ teaspoon sea salt * 

Wet Ingredients:

  • ¼ cup pure maple syrup
  • ¼ cup natural peanut butter (runny) *
  • 1 teaspoon vanilla

Other Ingredients:

  • ¼ teaspoon baking powder
  • 9 to 10 oz. semi-sweet chocolate chips (or dark chocolate)

Instructions

  1. Preheat the oven to 350 F. Place the oven rack in the center position.
  2. Line the bottom of an 8×8 inch square baking pan with parchment paper. Set aside.
  3. Place the rolled oats into a food processor, process for 10 seconds to break them up into very fine pieces, do not create oat flour, then place in a large bowl.
  4. Place all remaining Dry Ingredients (including the chopped oats), to the large bowl, mix to combine.
  5. Then add all the Wet Ingredients into the large bowl with the dry ingredients, stir until well mixed using a stiff spoon. At first, it will feel like it won’t come together but keep going, pressing the wet mixture into the dry mixture. It will eventually come together until it forms a crumbly mixture. The mixture will be somewhat crumbly but will stick together when pinched between your fingers. Test by pinching the dough mixture between your fingers, if it forms and holds together, then it is ready. If it falls apart when pinched, then add a teaspoon of water and mix again until crumbly, but not dry. Repeat by adding a little water and mixing until a crumbly mixture that holds together forms.
  6. Remove ¾ cup (lightly filled) of the crumbly dough mixture and place into a bowl, set aside as this will become the topping.
  7. Dump the remaining dough mixture into the parchment-lined 8×8 square baking pan. Evenly distribute the dough mixture across the bottom and then press firmly down to form an evenly tightly cohesive layer across the bottom.
  8. Place in a preheated 350 F oven for 8 minutes until lightly golden brown.
  9. While the bottom layer is baking in the oven, place the chocolate chips into a microwave safe bowl and microwave in 10 second intervals and stir until the chocolate chips are completely melted. Watch them carefully as you do not want to burn or scorch, set aside.
  10. Take the ¾ cup of the crumby mixture and add ¼ teaspoon of baking powder, mix well. The mixture should still be crumbly, set aside.
  11. Once the bottom crust has been in the oven for 8 minutes, remove from the oven, and immediately spread the melted chocolate evenly across the bottom crust.
  12. Then sprinkle the crumble topping over the top of the chocolate layer allowing some of the chocolate layer to peak through.
  13. Place the pan back in the oven for 8 to 9 minutes, then remove. The topping should be firm and set.
  14. Allow the pan to completely cool to room temperature, then pop in the refrigerator for 15 to 20 minutes to allow the chocolate to fully set before slicing.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving:  Makes 9 bars

Find it online: https://monkeyandmekitchenadventures.com/healthy-peanut-butter-shortbread-chocolate-bars/