Winter time, baby. That means staying in, cozying up, putting some Christmas tunes on, aaaaaand baking. Lots of baking. And since you’ll probably be making lots of cookies (or even better, getting them), I thought I’d share a different kind of recipe.
A couple weeks ago at a Friendsgiving, Erin (@erinliveswhole hehe) made her delicious maple pecan bars. They’re seriously so good. I was obsessed with the crust, and was surprised it was mostly almond flour based, so I knew I had to use it for a little creation of my own.
These bars were the result! If you couldn’t tell, I’ve been obsessing with the flaky sea salt and chocolate combo recently. And peanut butter? That’s a given. I tried to make it an almond butter layer, but saw 3 full jars of PB in my pantry (I think I have a problem -_-), so peanut butter it was 🙂
I like to store mine in the fridge because of the coconut oil and peanut butter. I also like to cut them in different sizes for different levels of hungry throughout the day. I hope you guys enjoy! As always, Happy Baking
-I used the crust from Erin Lives Whole’s Pecan Bars. Find the ingredients here! Directions are below
Peanut Butter Layer:
-1/2 cup natural peanut butter
-1/3 cup maple syrup
-1/3 cup coconut oil
-2/3 cup chocolate chips
-1 tbsp. coconut oil
-Flaky sea salt to top
- Pre heat oven to 350F. Grease an 8×8 pan or line with parchment paper
- Mix almond flour, coconut flour, maple, coconut oil, vanilla, and sea salt in a medium bowl until “dough” forms
- Press into prepared pan. Try to flatten evenly so that the layers appear even when you cut the bars (I clearly can’t listen to my own advice see above picture lol)
- Bake for 15 minutes, and let cool completely in the fridge or freezer.
- Mix the peanut butter layer ingredients together. Spread over the cooled crust. Set in fridge again to cool.
- Once hardened, melt the coconut oil and then chocolate chips over low heat. Make sure not to burn. Once the chips are almost all melted, I take it off the heat. If you stir it a couple times it should fully melt off the heat without burning.
- Pour the chocolate layer over the peanut butter layer. Top with flaky sea salt, and leave in the fridge to harden
- Cut into squares and enjoy! Store in fridge or freezer.