PB Max Bars

This harkens back to a childhood family favorite…..so much so that all of my sister-in-laws were given the recipe when they married my brothers!

My brothers have yet to try it, but the rest of my family approves, including my dear non-THM dad!

 

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PB Max Bars

Crust:

1 1/4 c. THM Baking Blend

1/4 c. pressed peanut flour 

1/2 c. oat fiber (I love the texture this gives baked goods)

1/2 c. gentle sweet (I used xylitol free since I have a dog)

scant 1/2 t. Salt 

1 c. butter, softened

Combine all ingredients and mix until a dough is formed. Press evenly into a parchment lined 13×9 pan. Bake at 350 degrees for 20-25 minutes. It will just start to brown. It may still feel too soft, but never fear: it will firm up once it is cooled.

Filling: 

Mix together until evenly combined: (may double ingredients if you want a thicker peanut butter layer)

1/4 c. coconut oil, melted

1/2 c. peanut butter (I used East Wind Creamy natural, but you may use crunchy~just adds more texture.)

3/4 c. pressed peanut flour

1/3 c. gentle sweet

1/4 t. salt 

3/4 t. molasses (an acceptable amount on plan since its spread throughout the whole pan)

Spread evenly over cooled crust.

Topping:

Melt together over low heat and stir until smooth (a double boiler or the microwave would probably work well, too): 

1 1/4 c. chocolate chips (or 7 oz. chocolate, chopped)

3 T. butter

Spread over peanut butter mixture. If desired sprinkle with chopped salted peanuts while chocolate is still melty.

Let cool until chocolate is firm. I like to pop mine in the freezer so I can eat them sooner, but it’s fine if you don’t. 

Remove from pan using parchment paper as handles to remove. Cut and store as desired in refrigerator.