PREV
Peanut butter lovers, prepare to be OBSESSED with these decadent millionaire bars! This easy recipe is made with just a few wholesome ingredients and is perfect for stashing in your fridge or freezer for whenever you want a sweet treat. The gluten free shortbread base is made with gluten free almond flour and coconut oil to keep them dairy free. The peanut butter filling is naturally sweetened with maple syrup. And the topping uses chocolate chips (dairy free if you’d like!) and the prettiest peanut butter swirls. Finish them off with a little sea salt, and dive into your new favorite dessert.
Need To Modify?
- Peanut Butter: Swap this one out for almond butter or tahini.
- Coconut Oil: Don’t want your dessert to have that coconut taste? Switch to refined coconut oil instead.
Let’s Make It
Preheat oven to 350ºF and line an 8×8 inch square baking pan with parchment paper. To a mixing bowl, add the almond flour, melted coconut oil, maple syrup, and salt. Mix together until well incorporated, then pour into the parchment-lined baking pan. Use your fingers to press the crust firmly into an even layer. Bake for 15 minutes.
To a small pot over medium-low heat, add the peanut butter, maple syrup, coconut oil, and vanilla extract. Cook for 5 minutes, stirring often.
Pour the peanut butter filling over the shortbread crust and use a spatula to spread it out evenly. Place the pan in the refrigerator for 1-2 hours to firm up the peanut butter layer. Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each time, until the chocolate is fully melted.
Pour the chocolate over the cooled peanut butter layer and use a spatula to spread it out evenly. Use a spoon to drizzle the drippy peanut butter in parallel diagonal lines across the chocolate, then use a wooden skewer or butter knife to make pretty swirls. Sprinkle flakey sea salt on top.
Place the pan in the freezer for about 30 minutes to harden the chocolate and peanut butter.
Cut into 16 bars, using a large sharp knife to gently score the chocolate before pressing the knife through (this will help prevent the chocolate from cracking). If desired, top with more sea salt. Enjoy! Refrigerate remaining bars in the pan covered with foil for up to 1 week.
Photography by Angelica Oles.
I do not have a single ounce of self control when it comes to these bars. They are soooo good. I have tried the recipe with both peanut butter and almond butter and both times they were delicious. Almond butter needed to set in the fridge for longer than the PB version but other than no notes.