Ingredients
Scale
- 1 1/2 cups almond flour
- 3 tbsp melted butter
- 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 tbsp vanilla extract
- 1/4 cup almond flour
- 1 cup chocolate chips
- 1 1/2 tbsp coconut oil
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, melted butter, maple syrup, vanilla extract, and salt. Press the mixture into the prepared pan and bake for 10-12 minutes until golden. Let cool.
- For the caramel filling, mix together peanut butter, maple syrup, vanilla extract, and almond flour until smooth. Spread over the cooled shortbread and freeze for at least one hour.
- Melt chocolate chips with coconut oil using a microwave or double boiler until smooth.
- Remove the set bars from the freezer, cut into pieces, and dip each bar into the melted chocolate. Place on parchment paper to harden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 7g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg