Healthy PB 'Swix' Bars
Ingredients
Shortbread Base
- 1 ½ cups Almond Flour
- 3 tbsp Coconut Oil
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- ¼ tsp Pink Salt
PB Layer
- 2 scoops WPI-95 Peanut Brittle
- 2/3 cup natural Peanut Butter
- 1/3 cup Maple Syrup
- ¼ cup Coconut Oil
- 1 tsp Vanilla Extract
- ¼ tsp Pink Salt
Chocolate Layer
- 2/4 cup Choc Cips
- 1 tbsp Coconut Oil
Method
- Preheat oven to 180 degrees and line a pan with baking paper.
- Add the Almond Flour, Coconut Oil, Maple Syrup, Vanilla Extract & Salt together. Mix together well with a fork and then press into the pan. Bake for 10 minutes. Allow to cool before moving onto next step.
- Add the Peanut Butter, WPI-95, Maple Syrup, Coconut Oil, Vanilla Extract and Sea Salt to a medium pot & place over medium-low heat for approx. 2 minutes, until the caramel starts to bubble slightly, stirring frequently. Then pour over the cooled layer in the pan.
- Place in the fridge for at least 30 minutes-1 hour to harden the peanut butter layer.
- Chocolate layer – Add the Chocolate Chips and Coconut Oil together and microwave in 30 second increments, stirring as you go.
- Then pour this chocolate over the caramel layer, ensure it is distributed evenly. Place in the fridge for at least 20 minutes.
- Once set, cut bars into swix-size bars! Enjoy!
