Jenn Eats Goood

Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper.

Make the almond flour shortbread by mixing together the almond flour, salt, coconut oil, maple syrup and vanilla extract until a crumbly mixture is formed.

Press down the mixture into the pan lined with parchment to evenly cover the bottom as a crust. Bake for 10-12 minutes, until sides begin to brown. Remove from oven and cool.

Meanwhile, make the peanut butter layer by adding the peanut butter, coconut oil, maple syrup and vanilla extract to a small saucepan over medium heat. Stir consistently until everything is completely melted and uniform, then remove from heat.

Pour the peanut butter mixture on top of the cooled almond flour shortbread, evenly spread it and refrigerate until hardened, about 1 hour (or 30 minutes in the freezer).

Meanwhile, make the chocolate layer by simply adding the chocolate chips and coconut oil to a bowl and microwaving in 30 second increments until melted. When the peanut butter layer is solid, pour the chocolate on top evenly and return to the refrigerator for 30 minutes (or 15 minutes in the freezer).

Once everything is solid, remove from the refrigerator, pull out the parchment paper and slice into 16 even squares. If the bars are very frozen when you remove them, allow it to sit at room temperature for a few minutes before slicing.