December 16, 2017

# Bars # Cookies

Peanut Butter Shortbread


Nothing screams the Holidays like shortbread! But let's bump it up a notch and add some peanut butter in!
These bars may sound difficult but trust me, they're easier than they look and quick to make too!
First you have the shortbread layer which is light and buttery. This is then covered by a wonderful creamy peanut butter filling and topped all off with chocolate!

Tip: make sure everything is at room temperature when you mix it together so the coconut oil doesn't harden and give the squares a few minutes when they come out of the fridge so they'll be easier to cut.

Peanut Butter Shortbread Squares

Ingredients

Crust
1 cup spelt flour
1/4 cup coconut flour
1/8 tsp salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract

Peanut Butter Layer
1/4 cup plus 2 tbsp peanut butter
2 tbsp coconut oil
1/2 tsp cinnamon
1 tbsp maple syrup
1/8 tsp salt

Chocolate Layer
1/4 cup coconut oil
3 tbsp cocoa powder
1 tbsp maple syrup

Directions

1. For the crust, preheat the 350F and line 8 inch circle pan with parchment paper
2. In a large mixing bowl whisk together the spelt flour, coconut flour, and salt. Add coconut oil, maple syrup, and vanilla and stir everything until combined. Let the dough rest for 5 minutes to absorb everything and stir until spongy.
3. Scoop dough into your pan and press it down evenly. Pierce dough with a fork to stop it from bubbling.
4. Bake for 12-14 minutes until edges are just barely turning golden brown and crust feels soft to touch still. Let set for 10 minutes.
5. As your crust is baking, make the peanut butter layer.
6. Heat together your peanut butter and coconut oil in a microwave and whisk together until smooth
7. Add the maple syrup, cinnamon, and salt and whisk some more until everything is combined
8. Pour peanut butter over your cooled shortbread and evenly coat
9. Place in the freezer for a few minutes until set
10. As your peanut butter sets, make the chocolate layer
11. Heat coconut oil in a microwave until melted.
12. Stir in cocoa powder and maple syrup until well combined
13. Take shortbread out of the freezer and pour chocolate layer evenly on top of peanut butter layer
14. Place shortbread back into freezer until chocolate is set
15. Cut into wedges and serve!

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