There are two types of people in this world.
People who like snickers… and liars.
Because honestly? Chocolate, caramel, peanuts, and a thick layer of chocolate on top is a combination that simply never misses and hits the spot ALWAYS.
But unlike the servo bar sitting at the checkout counter, this version is made with ingredients that actually leave you feeling nourished afterwards.
Fudgy brownie base.
Creamy caramel layer.
Crunchy peanuts.
A generous scoop of Organic Hydrolysed Collagen Peptides.
Sweet, salty, rich, chewy, crunchy… genuinely everything you could want in a slice.
And fair warning?
This is the kind of recipe that mysteriously disappears from the fridge within 24 hours.
And before anyone asks how many slices this makes… honestly, that is entirely between you and your self control.
Ingredients
For the shortbread base:
1 1/4cup almond flour
1/4 cup @baeli.co collagen
1/4 cup cocoa powder
3.5 tbs melted and cooled coconut oil
3 tbs pure maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
For the peanut butter layer:
3/4 cup peanut butter
1/3 cup pure maple syrup
1/4 it cup coconut oil
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup coarsely chopped roasted salted peanuts.
For the chocolate layer:
1/3 cup chocolate/cacao chips
1 tablespoon coconut oil
Method
Step one: Preheat the oven to 180 degrees. Line a 8x8 inch square pan with baking paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big, therefore your slice will be too thin, having to cover the area of the baking dish.
Step Two: In a medium bowl add the almond flour, collagen, cocoa powder, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture.
Step Three: Add to the pan and use your fingers to evenly press down into the pan. Bake for 8-10 minutes. Allow the crust to cool for 10 minutes before adding caramel.
Step Four: After the crust comes out of the oven, sprinkle evenly with the peanuts.
Step Five: While the crust is baking, make the peanut butter caramel layer. Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to just slightly bubble, stirring frequently. Remove from heat and pour caramel over the peanuts and slightly cooled crust.
Step Six: Set in the fridge for at least 30-60 minutes to harden the peanut butter.
Step Seven: To make the chocolate layer, add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.
Step Eight: Pour the chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the fridge for at least 1 hour until chocolate is hardened the slice is completely cooled.
Enjoy 🤎