Peanut Butter Shortbread Slice

PEANUT BUTTER SHORTBREAD SLICE

MAKES: 1 tray

INGREDIENTS

Shortbread Layer

1/2 cup coconut flour

1/2 cup almond meal

1/3 cup coconut oil, melted

3 tbl maple syrup

Caramel Layer

1/2 cup peanut butter

1/4 cup coconut oil, melted

1/4 cup maple syrup

Pinch sea salt

Chocolate Layer

100g dark chocolate bar, broken into chunks

1 tbl coconut oil, melted

Pinch sea salt, to top

METHOD

Preheat oven to 180°C and line a bread or lamington tin with baking paper.

Combine coconut flour and almond meal with melted coconut oil and maple syrup in a large bowl. Stir until combined well. Press into the tray with your fingers and ensure the mixture is evenly spread out.

Bake for 10-12 minutes, or until it starts to turn golden brown. Remove once done and let the layer cool completely.

To make the Caramel Layer, combine peanut butter, coconut oil, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together until combined. Turn off the heat and allow the caramel to cool.

While the caramel is cooling, add the broken up chocolate bar into small bowl with the coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens.
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the slice from the tray and lay it on a cutting board. Use a sharp knife to cut into pieces. Enjoy out of the fridge or freezer.