Tagalong Cookie Bars – Low Carb & Gluten Free

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 3/4 cups Almond flour
  • 3 1/2 oz Bar of 85% dark chocolate or sugar free chocolate
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 3 tbsp Butter

• Other

  • 3 T. THM gentle sweet (or my recipe

Found on joyfilledeats.com

Description

Ingredients

• 3/4 cups almond flour
• 3 T. THM gentle sweet (or my copycat)
• pinch of salt
• 3 tbsp butter, softened
• 1 t. vanilla
• 1/2 cup peanut butter
• 3 T. THM gentle sweet (or my recipe)
• 1/2 tsp vanilla
• 3.5 oz bar of 85% dark chocolate or sugar free chocolate, chopped

Directions

• Preheat oven to 350.
• In a medium bowl mix all the shortbread ingredients until combined. Press into the bottom of a square 8x8 baking dish.
• Bake for 15-20 minutes or until golden brown.
• Meanwhile, combine the peanut butter ingredients. If your peanut butter is cold you can microwave it for 30 seconds to soften it.
• When the shortbread comes out of the oven drop little blobs of the peanut on top of it. Spread gentle with a spatula. The heat from the cookie will help spread the peanut butter. Be gentle or the bottom layer can crumble.
• Melt the chocolate in the microwave or double boiler. Pour over the peanut butter. Spread gently. Put in the refridgerator until firm. Cut into squares and enjoy!