Desserts

Peanut Butter Cup Cookie Bars

Step 1 of 5

First make the peanut butter cups: Melt the dark chocolate and coconut oil. Pour half of this between a 6-hole silicone muffin cup mold and freeze for 15 minutes. Meanwhile melt the nut butter, syrup and coconut oil then add a spoonful of this over each chocolate base. Pour over the rest of the chocolate to cover each one. Chill in the fridge for at least 1 hour.

Ingredients

For the peanut butter cups

200g dark chocolate
2 tbsp coconut oil
4 tsp smooth peanut butter
2 tbsp maple syrup
1 tbsp coconut oil

For the cookie base

100g almond flour
100g gluten-free flour
100g sweetener
3 tbsp smooth nut butter
4 tbsp almond milk
1 tsp vanilla extract

For the peanut butter topping

3 tbsp coconut oil
3 tbsp maple syrup
3 tbsp smooth nut butter
Dash vanilla extract 
melted dark chocolate and chopped nuts

Step 2 of 5

Make the cookie base – Place the flours, sweetener, nut butter, milk and vanilla into your Ninja Kitchen food processor and pulse until a cookie mixture forms, then pour into the mixture to form a cookie dough. 

Ingredients

For the peanut butter cups

200g dark chocolate
2 tbsp coconut oil
4 tsp smooth peanut butter
2 tbsp maple syrup
1 tbsp coconut oil

For the cookie base

100g almond flour
100g gluten-free flour
100g sweetener
3 tbsp smooth nut butter
4 tbsp almond milk
1 tsp vanilla extract

For the peanut butter topping

3 tbsp coconut oil
3 tbsp maple syrup
3 tbsp smooth nut butter
Dash vanilla extract 
melted dark chocolate and chopped nuts

Step 3 of 5

Press into a lined 9x9in baking tin and bake at 180C for 20 minutes until golden and firmed up.

Ingredients

For the peanut butter cups

200g dark chocolate
2 tbsp coconut oil
4 tsp smooth peanut butter
2 tbsp maple syrup
1 tbsp coconut oil

For the cookie base

100g almond flour
100g gluten-free flour
100g sweetener
3 tbsp smooth nut butter
4 tbsp almond milk
1 tsp vanilla extract

For the peanut butter topping

3 tbsp coconut oil
3 tbsp maple syrup
3 tbsp smooth nut butter
Dash vanilla extract 
melted dark chocolate and chopped nuts

Step 4 of 5

Use a teaspoon to scoop out 9 small holes (if you imagine cutting the whole thing into 9 squares and scooping out the center of each). Once cooled, remove the peanut butter cups from the fridge and cut each into pieces. Arrange one in each cavity.

Ingredients

For the peanut butter cups

200g dark chocolate
2 tbsp coconut oil
4 tsp smooth peanut butter
2 tbsp maple syrup
1 tbsp coconut oil

For the cookie base

100g almond flour
100g gluten-free flour
100g sweetener
3 tbsp smooth nut butter
4 tbsp almond milk
1 tsp vanilla extract

For the peanut butter topping

3 tbsp coconut oil
3 tbsp maple syrup
3 tbsp smooth nut butter
Dash vanilla extract 
melted dark chocolate and chopped nuts

Step 5 of 5

Next melt the coconut oil, syrup and nut butter then whisk in the vanilla. Pour over the whole thing then arrange extra peanut butter cup pieces on top. Chill in the fridge for 1 hour until set, then cut into the 9 bars and drizzle dark chocolate and scatter chopped nuts over. Enjoy!

Ingredients

For the peanut butter cups

200g dark chocolate
2 tbsp coconut oil
4 tsp smooth peanut butter
2 tbsp maple syrup
1 tbsp coconut oil

For the cookie base

100g almond flour
100g gluten-free flour
100g sweetener
3 tbsp smooth nut butter
4 tbsp almond milk
1 tsp vanilla extract

For the peanut butter topping

3 tbsp coconut oil
3 tbsp maple syrup
3 tbsp smooth nut butter
Dash vanilla extract 
melted dark chocolate and chopped nuts

Cooking method:

Food Processor