In the run up to Halloween I found myself sneaking Peanut Butter Twix bars with a handful of butterscotch chips. Little bite of this, little bit of that, etc. It took a few turns to realize I could recreate this insanely good marriage in a bar and make it on the healthier side. They turned out delicious! No extra refined sugar, no gluten, added protein. Awesome!
"I chucked some mini chocolate chips on the top for interest, but you don't have to."
Notes: Peanut butter is Jiff, creamy. Almond Flour is Bob's Red Mill.
BUTTERSCOTCH PEANUT BUTTER 'TWIX' PROTEIN BARS
Ingredients: Base layer: 1 1/2 cups fine almond flour, pinch of salt, 1 tsp. vanilla extract, 2 tbsp. pure maple syrup, 3 tbsp. melted coconut oil. Peanut Butter Layer: 2/3 cup standard creamy peanut butter, 1/3 cup pure maple syrup, 1/4 cup melted oil, 1 tsp. vanilla extract, pinch of salt, 1 scoop vanilla protein powder. Butterscotch layer: 3/4 cup butterscotch chips, 1 tbsp. coconut oil, 1/4 cup mini chocolate chips (optional).
Makes about 16 bars from an 8x8 slab.
1. Preheat the oven to 350* and line an 8x8 baking dish with parchment paper. 2. Make the base layer: In a large bowl, combine the almond flour, salt, vanilla extract, maple syrup and melted coconut oil. Press into the baking dish evenly, bake for 10 minutes, remove to cool completely. 3. Peanut butter layer: Heat the peanut butter and coconut oil in a medium-sized microwave-safe bowl for 30 seconds or so, until the peanut butter is melty. Mix in the salt, vanilla, protein powder and maple syrup. Pour over the cooled crust. Pop into the freezer for 30 minutes, or until set. 4. Final layer: Melt the butterscotch chips and coconut oil together in the microwave for 30 second increments at 50% power, stirring between each. (When the chips are losing their shape as you stir, stop heating and allow the residual heat to melt them the rest of the way.) 5. Spread butterscotch over the peanut butter base, then flick over the mini chocolate chips, if using. Chill in the refrigerator at least 2 hours before serving. Store covered in fridge.
Tip: The butterscotch hardens into a "shell" in the fridge, so there is a risk of cracking a bit when you cut them. Let them sit on the counter for 5 minutes before slicing with a thin knife.