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!
PB Max Bars
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.
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.
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.