Be warned…these little bars are deceivingly delicious! This is a sister recipe from my Chocolate Shortbread Bars. I wanted to add some peanut butter to make it like the Girl Scouts Tagalong Cookies. They turned out amazing! They’re sugar, grain, gluten and dairy free as well!

Ingredients:

Shortbread Layer:
1/4 cup (60g) unsweetened applesauce
6 TBSP coconut flour
1 scoop (25g) vanilla protein powder: grass fed organic collagen or bone broth is my top choice
2 TBSP granulated erythritol sweetener (or to taste)
1/4 cup (64g) almond butter (or other nut butter)

Peanut Butter Layer:
64g (1/4 cup) all natural peanut butter
1/4 cup PB2 powder
1/4 cup water

Chocolate Layer:
About 1/4 cup (50g) Lilly’s brand dark chocolate chips (or other dark chocolate) + 1 tsp coconut oil/butter

Directions:

In a medium bowl, combine all dry ingredients & mix well. It should be a sticky dough but not too wet (add more flour if need be).

Mix peanut butter layer ingredients in a smaller separate bowl.

Line a small dish with parchment paper & transfer dough to dish. Use a spatula or slightly wet hands to spread evenly.
Add peanut butter mixture and spread evenly on top. Place in freezer.

Melt chocolate + bit of oil (I use the microwave at 10 second intervals). Pour over dough and spread evenly.
Freeze for at least an hour before cutting into pieces.
Ideal to store in freezer but may keep in fridge. Keep cool before serving.