Honey Peanut Butter Millionaire Bars

Peanut butter lovers, this one's for you. These Peanut Butter Millionaire Bars layer a buttery almond flour shortbread, a rich filling made with Nate's Peanut Butter and Nate's Organic Honey and a smooth chocolate topping. Sweet, creamy and packed with peanut butter flavor, they're the kind of treat that's hard to stop at just one square.

Yield: 16 Bars

Prep Time: 15 Minutes

Total Time: 3 1/2 Hours

Ingredients

Shortbread Base

1 ¾ cups super-fine blanched almond flour
¼ cup coconut oil, melted (refined if you don’t want coconut flavor)
¼ cup Nate’s Organic 100% Pure Honey
½ tsp vanilla extract
¼ tsp salt

Peanut Butter Filling

1 cup Nate’s Creamy Peanut Butter
⅔ cup Nate’s Organic 100% Pure Honey
⅓ cup coconut oil
1 ½ tsp vanilla extract

Chocolate Topping

6 oz chopped semi-sweet chocolate (or 1 cup semi-sweet chocolate chips)
1 Tbsp Nate’s Creamy Peanut Butter
1 Tbsp coconut oil

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Directions

Preheat oven to 350ºF and line an 8”x8” inch square baking pan with parchment paper, with enough hanging over at least 2 opposite sides so you can easily lift out the bars.

For the Shortbread Base, to a mixing bowl, add the almond flour, melted coconut oil, honey, vanilla 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 13-15 minutes or until lightly browned.

For the Peanut Butter Filling, to a small pot over medium-low heat add the peanut butter, honey, and coconut oil until everything is melted. Once there are bubbles around the edges, allow it to lightly simmer for 5 minutes, stirring continually and scraping sides and bottom so it doesn’t stick, until deepened in colour and thickened slightly. Turn off heat and stir in vanilla extract.

Pour the peanut butter filling over the shortbread crust and gently move it back and forth to spread it out evenly. Cool slightly, then place pan in the fridge for 2-3 hours to firm up the peanut butter layer.

For the Chocolate Topping, add the chocolate, peanut butter, and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and it’s well mixed.

Pour the chocolate mixture over the cooled peanut butter layer and use a spatula to spread it out evenly. Place the pan in the fridge to cool completely.

Lift the parchment paper out of the pan using the overhang on the sides. Run a sharp chef’s knife under hot water and carefully wipe it dry. Make the first cut. The knife should be warm enough to slice through all three layers cleanly. Repeat until all 16 bars are cut, running knife under hot water and drying as needed. Enjoy!