Ingredients
- ½ cup plant based butter (such as Country Crock® Plant Butter)
- 1 cup erythritol confectioners' sweetener (such as Swerve®)
- 1 cup graham cracker crumbs
- ½ cup creamy peanut butter
- 1 cup dark chocolate chips (such as Lily's®)
- 2 tablespoons creamy peanut butter
Why This Dish Is Hard To Resist
Tips From The Kitchen
- Chill the bars thoroughly before cutting to help them hold their shape.
- If you prefer a sweeter bar, add a keto-friendly sweetener like erythritol or stevia.
Step 1
Lin an 8-inch square pan with parchment paper, letting the edges hang over the sides for easy removal later. Melt the plant-based butter in the microwave for about 45 seconds. Once melted, stir in the confectioners' sugar, graham cracker crumbs, and half a cup of peanut butter until everything is well combined. Press this mixture firmly into the bottom of your prepared pan.
Step 2
Melt the chocolate chips together with 2 tablespoons of peanut butter in the microwave. Heat for 45 seconds, then stir. If it’s not fully melted, keep microwaving in 20-second bursts, stirring in between until smooth. Pour this chocolate mixture over the peanut butter crust and spread it out evenly with a spatula.
Step 3
Pop the pan into the fridge for about 30 minutes until the chocolate is starting to set but not completely hard. At this point, gently score the chocolate with a knife — this helps prevent cracking when you cut the bars later. Chill for another 30 minutes or so, until the bars are firm.
Step 4
When ready, use the parchment paper edges to lift the whole slab out of the pan. Cut into bars and enjoy!
