Chocolate Peanut Butter Bars
These Chocolate Peanut Butter Bars stack creamy peanut butter fudge and rich ganache into one seriously decadent low carb treat.
Servings 12
Ingredients
For the Chocolate Layer
- 1 ½ cups sugar-free milk chocolate chips
- ¾ cup heavy cream
- flaked sea salt
For the Peanut Butter Layer
- 16 ounces no sugar added creamy peanut butter
- ½ cup mascarpone cheese
- ½ cup butter
- ½ cup monk fruit/allulose
- ¼ cup brown monk fruit/allulose
- 1 teaspoon vanilla extract
Instructions
For the Peanut Butter Layer
- Add the butter and both sweeteners to a saucepan over medium low heat.
- Once melted, add in the peanut butter and mascarpone cheese.
- Whisk until both are melted and well combined. Then remove from the heat and stir in the vanilla extract.
- Pour into a 8 x 8 casserole dish that’s been lined with parchment paper and smooth the top with an offset spatula.
- Freeze for ½ hour.
For the Chocolate Layer
- Add the heavy cream to a microwave safe bowl and heat on high for 1 minutes, then add in the chocolate chips.
- Allow to sit on the counter for 10 minutes, then whisk until all the chocolate has melted.
- Pour over the peanut butter layer.
- Chill it in the fridge for at least 4 hours or overnight. If you’d like to add the flaked sea salt, it’s best to do it after about ½ hour, this way it still stay on the top, stick to the chocolate and won’t sink.
- Once the bars have completely set, cut into bars and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chocolate Peanut Butter Bars
Amount per Serving
Calories
540
% Daily Value*
Fat
47
g
72
%
Saturated Fat
19
g
119
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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