• 1 cup almond flour
• 1/2 cup creamy peanut butter (all natural variety that just contains peanuts and salt)
• 1/4 cup pure maple syrup
• 1 TB coconut flour
• 1/2 cup chocolate chips (I like dark chocolate)
• Optional: 1/4 cup roasted, salted peanuts, chopped

Instructions

1. Line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, stir together almond flour, peanut butter, maple syrup and coconut flour.
3. Spoon peanut butter mixture into prepared pan. Using your hands, push down into an even layer.
4. Melt chocolate chips in the microwave or in a pan over low heat. Spread melted chocolate over peanut butter layer.
5. Top with peanuts.
6. Freeze 30 minutes or until hardened.
7. Remove bars from pan. Using a sharp knife, slice into 8-12 bars.
8. Store leftovers in the fridge for up a week or freeze for up to one month.

Source: Lauren’s Lovely Kitchen

The post No Bake Peanut Butter Bars appeared first on All You Can Eat.

Ingredients

• 12 oz cream cheese
• 1/2 cup butter
• 1 cup peanut butter I usually use a heaping cup
• 1 1/2 – 2 1/2 cups powdered sugar
• 1 cup of your favorite mix-ins chocolate chips, Reese’s Pieces, peanut butter cups, etc

Instructions

• In a large bowl beat together the cream cheese and butter until smooth.
• Mix in the peanut butter and powdered sugar
• Beat in 1 1/2 cups powdered sugar, then slowly beat in the rest until it’s as sweet as you like it.
• Stir in the mix-ins.
• Serve Peanut Butter Cheesecake Dip with cookies, crackers, pretzels or fruit.

Source: Oh Sweet Basil

The post No Bake Peanut Butter Cheesecake Dip appeared first on All You Can Eat.