Almond Chocolate Peanut Butter Bars

Name: Almond Chocolate Peanut Butter Bars
Prep time: 20 min
Cook time: 27 min
Yield: 36
Ingredients: Bars:; 1/2 cup (125 mL) butter, melted; 1 cup (250 mL) brown sugar; 2 eggs; 2 tsp (10 mL) vanilla extract; 2 cups (500 mL) Robin Hood® Almond Flour Robin Hood® Almond Flour (Gluten Free); 1 tsp (5 mL) baking powder; 1 cup (250 mL) HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY’S CHIPITS Milk Chocolate Chips; 1/2 cup (125 mL) shredded coconut, sweetened or unsweetened; 1/2 cup (125 mL) chopped walnuts; Chocolate Peanut Butter Topping:; 1 cup (250 mL) chocolate chips, any type; 1/2 cup (125 mL) Carnation® Evaporated Milk, any type; 1/3 cup (75 mL) Jif® Creamy Peanut Butter; 1 cup (250 mL) HERSHEY’S CHIPITS SKOR Toffee Bits; 1/2 cup (125 mL) chopped walnuts

Prep Time 20 mins

Cook Time 27 mins

Serves 36

Difficulty N/A

Ingredients

Bars:
1/2 cup (125 mL) butter, melted
1 cup (250 mL) brown sugar
2 eggs
2 tsp (10 mL) vanilla extract
2 cups (500 mL) Robin Hood^® Almond Flour
1 tsp (5 mL) baking powder
1 cup (250 mL) HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY’S CHIPITS Milk Chocolate Chips
1/2 cup (125 mL) shredded coconut, sweetened or unsweetened
1/2 cup (125 mL) chopped walnuts
Chocolate Peanut Butter Topping:
1 cup (250 mL) chocolate chips, any type
1/2 cup (125 mL) Carnation® Evaporated Milk, any type
1/3 cup (75 mL) Jif® Creamy Peanut Butter
1 cup (250 mL) HERSHEY’S CHIPITS SKOR Toffee Bits
1/2 cup (125 mL) chopped walnuts

Robin Hood^® Almond Flour (Gluten Free)

Directions

Bars

Step 1:

Preheat oven to 350°F (175°C). Grease and line a 9" x 13" (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.

Step 2:

Whisk butter, sugar, eggs, and vanilla in a large mixing bowl. Stir in flour and baking powder until combined. Add semi-sweet chocolate chips or milk chocolate chips, coconut, and walnuts and mix well.

Step 3:

Spread batter in prepared pan.

Step 4:

Bake in preheated oven 25 to 27 minutes until golden. Cool completely in pan on wire rack.

Chocolate Peanut Butter Topping

Step 5:

Melt all ingredients together in small saucepan over medium-low heat, stirring constantly, about 5 minutes. Remove, let cool to room temperature. Spread over cooled blondies. Sprinkle with toffee bits and walnuts, pressing down lightly. Refrigerate 2 hours, or until set. Remove from pan. Cut into squares.