yield: 12 bars (1 per serving)
prep time: 10 minutes
cook time: 16 minutes
Southerners have long enjoyed peanuts; colonists in Virginia enjoyed savory peanut soup made with hand-ground peanuts. When peanut butter came along, dessert recipes using it proliferated—think peanut butter fudge. I love all those peanut butter treats, but I’ve got to say that I love peanut butter even more when it’s paired with chocolate. It’s one of my all-time favorite combinations! These amazing peanut butter chocolate chip bars will have you wondering how it’s possible that they don’t contain any type of flour.
• 1 cup natural peanut butter (crunchy or smooth)
• 2 large eggs
• ½ cup sugar-free chocolate chips
• ½ cup granular erythritol
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• 5 drops liquid stevia
1. Preheat the oven to 375°F. Grease an 8-inch square baking pan.
2. Put all the ingredients in a mixing bowl. Using a wooden spoon, stir until well combined. Spread the mixture evenly in the prepared pan.
3. Bake for 14 to 16 minutes, until the edges are brown and the center is set. Watch closely and be careful not to overbake; begin checking at 14 minutes because the cookie can burn easily.
4. Allow to cool completely in the pan before cutting into 12 bars. (They will firm up as they cool.) Leftovers can be stored in an airtight container for up to a week.
Notes:
You can substitute natural almond butter for the peanut butter.
