salty peanut butter millionaire bars
A tri-layer trip of shortbread cookie, peanut butter, and lots of chocolate with sprinkles of flaky salt to finish. They're 100% vegan!
Ingredients
shortbread layer
- 2/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
peanut butter layer
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil
salty chocolate layer
- 1 1/2 cups dark chocolate chips
- 2 tbsp coconut oil
- flaky sea salt, for topping
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper.
- In a large bowl, beat together the melted coconut oil, maple syrup, and vanilla. Add in the flour and beat until just combined and a soft, cohesive dough forms.
- Press the dough evenly into the bottom of the cake pan. Bake for 12-15 minutes until slightly golden. Set aside.
- In a small saucepan, combine the peanut butter, maple syrup, and coconut oil. Bring to a boil and heat, whisking constantly, for 2 minutes. Pour the mixture over the shortbread layer. Cover and freeze 30 minutes.
- Add the chocolate chips and coconut oil to a microwave-save dish or bowl. Heat in 30 second intervals, stirring in between each, until melted and smooth. Let cool 5 minutes, then pour over the peanut butter layer. If desired, make cute little swirls with a skewer or knife, or pipe thin drizzles of chocolate over the top. Sprinkle with flaky salt. Set in the fridge for 15 minutes to harden.
- Slice into 16 bars and serve with coffee or hot chocolate.
Notes
*To store: Bars keep well covered in the fridge for up to a week.
*Dark chocolate: Be sure your choice brand of dark chocolate is vegan certified if that is a concern to you.