Instructions

• Line a 9" x 5" loaf pan or an 8" x 8" cake pan with parchment paper, leaving an overhang on two sides for easy removal.
• In a mixing bowl, combine 1 cup unsweetened peanut butter, 1/2 cup unsalted butter (melted), 2 cups super fine almond flour, 1 cup sugar-free confectioners sweetener, and 1/2 teaspoon sea salt.
• Stir the mixture until completely combined and a thick, even dough forms.
• Transfer the peanut-butter dough to the prepared pan. Use a spatula or the back of a spoon to press and spread it into an even layer, compacting it firmly.
• In a microwave-safe bowl, combine 1 1/2 cups sugar-free chocolate chips and 2 tablespoons butter. Microwave in 20-second intervals, stirring well between intervals, until the chocolate and butter are fully melted and smooth (about 40–60 seconds total).
• Pour the melted chocolate mixture evenly over the peanut butter layer and spread to cover the surface.
• Freeze the pan for 2 hours, or until the bars are fully set.
• Use the parchment overhang to lift the set slab from the pan. Transfer to a cutting board and slice into bars with a sharp knife. Serve immediately or store frozen/refrigerated as desired.