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Vegan Gluten Free Salted Chocolate Peanut Butter Shortbread Bars

Salted Chocolate Peanut Butter Shortbread Bars

Chelsea Colbath
These vegan, gluten-free bars have a thick layer of shortbread topped with peanut butter, dark chocolate, and a generous pinch of flaky sea salt.
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Time 1 hour
Course Dessert
Servings 16 bars

Ingredients
  

shortbread layer

  • 1 cup almond flour
  • 1 cup oat flour
  • 1/4 cup virgin coconut oil melted
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon sea salt

peanut butter layer

  • 1 cup creamy all-natural peanut butter the kind that’s just peanuts and salt
  • 3 Tablespoons maple syrup

chocolate layer

  • 1 cup roughly chopped dark chocolate or chocolate chips
  • 2 Tablespoons peanut butter
  • Flaky sea salt for topping (optional)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
  • Mix together all shortbread ingredients in a bowl, then use your hands to crumble it into the pan, pressing out to form a thin, even layer. Be sure to get it all the way to the corners of the pan.
  • Bake for 15-17 minutes, or until golden around the edges. Remove from oven and let cool completely before proceeding with the next steps. You can speed this up by placing the pan on a shelf in your freezer for 15 minutes or so to chill, if you have the space!
  • Stir together the peanut butter and maple syrup, then spread in an even layer over the shortbread. Place pan in the freezer to keep cold while you melt the chocolate.
  • Pour the chocolate and peanut butter in a small microwave-safe bowl and heat in 20 second increments, until melted. Alternately, you can do this on the stove in a small pot on the lowest possible heat setting, stirring constantly, until melted.
  • Pour melted chocolate over the peanut butter layer, using a spoon to spread it into an even layer. Sprinkle on a few pinches of flaky sea salt, if using, then place back in the freezer to let chocolate set for another 10 minutes, until chocolate is firm.
  • Use the parchment paper to lift the entire slab of shortbread cookie bars out of the pan, then use a sharp knife to cut into 16 squares. Serve immediately, or transfer to an airtight container and keep in the fridge for up to 1 week. These can be enjoyed cold or at room temperature, but stay fresh longer when stored in the fridge!

Notes

You can make your own oat flour by pulsing 2-3 cups of oats in a food processor or high-speed blender until a flour-like consistency is achieved. Measure out 1 cup for this recipe, and save the rest for future baking!
I prefer the texture and flavor of this shortbread when both oat + almond flours are used, though you could use all of one or the other if needed.
I’m sure another nut or seed butter would be equally tasty in this recipe if you’re out of peanut butter or have an allergy.