Ingredients

1 cup peanut butter (Sprouts creamy)
4 tbsp butter, softened
2/3 cup swerve powdered
2 tbsp coconut flour

For the Chocolate Topping:
1 tbsp butter/or coconut oil
1/2-1 cup Lily’s semi sweet no sugar added chocolate chips

Instructions
In a bowl, beat softened butter at high speed.
Add powdered sweetener, peanut butter, and coconut flour then beat with a mixer again on medium until all of the ingredients are thoroughly combined.
Line a 9 X 9-inch baking pan with parchment paper (or grease pan) and spread the peanut butter layer evenly then place in the freezer for 10 minutes.
Meanwhile, melt Lily’s chocolate chips with 1 tablespoon of butter/or coconut oil on stove top.
**Do not overcook, or the chocolate will become hard and will not spread.
Remove the baking pan from the freezer and spread the pour the chocolate layer on top of the peanut butter layer, then using a spatula spread it evenly.
Return to the freezer for several hours or overnight to allow the No-Bake Keto Peanut Butter Bars to setup. Once they have set up, you can store either in the freezer or the fridge.