No-Bake Chocolate Peanut Butter "Scotcheroos"

Preparation: 11 min

Line a 7” by 5” oven-safe dish with parchment paper or spray with cooking spray. In a medium mixing bowl, add the almond flour, melted butter, sweetener, and peanut butter. Mix to combine until well incorporated. Add the mixture into the prepared dish and flatten to form an evenly smooth top surface and set aside.

Remove the dish from the fridge and allow it to come to room temperature for about 20 minutes. Remove the bar dough from the dish by flipping the dish onto a surface lined with parchment paper with the peanut butter side facing up. This makes it easier to cut through since the chocolate is hardened. Cut the bars into 12 squares and store any leftovers in the refrigerator until ready to eat.

In the meantime, in a microwave-safe bowl, add the chocolate chips and microwave at 30 seconds intervals until melted, stirring between the intervals. Pour the melted chocolate over the peanut butter mixture and spread to coat the top surface evenly. Place the dish in the fridge for about 2 hours until it hardens.

keto dessert snack