I’m going to test your self-restraint on this one.
You’ll have to limit yourself based on your sugar and chocolate intake for the rest of the day to stay low-FODMAP, but these peanut butter bars are so worth it.
We’re talking Jack-Dawson-winning-the-Titanic-ticket worth it.
They…are…so…good, y’all. Manna from the low-FODMAP heavens.
And if you don’t have to follow this diet, well…you may want to watch your waistline, because this dessert is delicious, easy to make, and dangerous for dieters everywhere.
This recipe actually served as my birthday cake this year. At first I was really sad about missing out on my favorite bakery cake…but then I tried a bite! Sad no longer, my friends.
Utensils/appliances you’ll need for this dessert:
- One 8-inch square baking pan
- Wax paper
- Two sauce pans
- A spatula
- These measuring cups
Ingredients you’ll need:
- 1/2 cup unsalted butter
- 1 cup plus 2 tablespoons of smooth peanut butter (we use Jif Creamy brand)
- 1 cup confectioners’ sugar
- 3/4 cup dairy-free semi-sweet dark chocolate morsels (we use Enjoy Life brand)
- Line the baking pan with wax paper.
- Melt the butter in one of the sauce pans over low heat. Remove the butter from heat and mix in the cup of peanut butter until smooth; after that, mix in the confectioner’s sugar until all ingredients are completely combined.
- Spread the peanut butter mixture evenly across the wax paper.
- In the second sauce pan, melt the dark chocolate morsels and additional 2 tablespoons of peanut butter over low heat. Be sure to stir constantly until the chocolate has just melted, and then pour the chocolate onto the peanut butter mixture. Spread it evenly across with a spatula.
- Put the pan in your fridge overnight (or at least for a few hours) until firm, and then cut into bars and serve. (FYI…these bars soften very quickly, so keep them refrigerated until ready to serve!)
And there you have it. A delicious dessert that everyone will enjoy! I’ve yet to find anyone who doesn’t like it, so hopefully you will too.
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