Ingredients
- 1/2 cup- Org. refined coconut oil, refined or grass fed butter (softened to room temperature)
- 2 teaspoon- vanilla extract
- 1 cup- gluten free graham crackers, crushed (2/3 of 8 oz. package)
- 3/4 cup- organic natural sugar or zylitol, fine
- 1 cup- organic peanut butter
- 1/2 teaspoon- cocoa powder
- 3 cups- chocolate chips, semi sweet
- 1/2 cup- peanut butter
Method
- Place graham crackers and sugar in bowl of food processor fitted with an S blade and process until fine.
- Add coconut oil, vanilla and 3/4 cup-peanut butter and process until smooth.
- Place chocolate chips and 1/2 cup peanut butter in a small saucepan and melt over low heat, stir to combine.
- Grease 8″ x 8″ glass or metal pan, pour peanut butter mixture into pan and using a metal spatula spread mixture so it evenly coats the bottom of the pan.
- Pour chocolate mixture over the top so it completely covers the filling, spread it out using a metal spatula.
- Using a fine mesh strainer, sprinkle cocoa powder over the top of warm chocolate.
- Cover pan and refrigerate for 1-1/2 hours until firm. Cut squares into small 1″ pieces and serve.
- Store in refrigerator or freezer- (I like them frozen)
Chef’s Notes:
- Substitute peanut butter for smooth almond butter
- Refined coconut oil is a good substitute for butter in this recipe since it does not have a coconut flavor