NO-BAKE FTS Friendly PEANUT BUTTER BARS (my peanut butter has no sugar and is just peanuts so I will put in the 3/4 cup xylitol)
Ingredients
1 cup butter or margarine, melted
2 cups Dixie Diner graham cracker crumbs (or alternative recipe that follows)
1/2 a cup to 3/4 of a cup of Xylitol (1/2 a cup if your chocolate already has sweetner,3/4 if it doesn't)
1 cup SF peanut butter (or ½ cup Beanit Butter + ½ cup of SF peanut butter)
1 cup SF chocolate chips (put some of the xylitol with this if there is no sweetener in your chocolate chips)
2 tablespoons shortening (makes the chocolate shiny)
Directions
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, xylitol, and peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave (not in a metal bowl), melt the chocolate chips with the shortening, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
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Graham Cracker Crumbs Alternative (same carb count as Dixie Diner graham crumbs)
Ingredients
2 tbsp unsalted butter, melted 0g carbs
3/4 cup almond flour 6g carbs
1/2 cup ground pecans 4g carbs
1/4 teaspoon cinnamon 0g carbs
1/2 teaspoon pure vanilla extract 0g carbs
2 tablespoons xylitol 0g carbs
1/8 teaspoon sea salt 0g carbs
Mix together
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Here is a recipe for chocolate chips if you dont have any:
Chocolate Chips
Ingredients:
2 squares unsweetened bakers chocolate
1/4 cup xylitol
1/4 cup cream
Melt chocolate in microwave safe dish.
Take out of microwave and add xylitol and heavy whipping cream and mix well.
Pour out into 9x9 pan, plate or pie pan and put in the freezer.
Freeze for 3 hours. Once frozen break into pieces and use for recipes.
A pastry bag may be used to make chips also. Let chocolate come to room temperature and put in pastry bag and squeeze chips out onto parchment or wax paper. Then freeze and use as needed.
