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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These ooey-gooey bars feature an olive oil shortbread crust topped with nuts, chocolate chips, shredded coconut, and drizzled with a creamy peanut butter sauce. Perfect for a Halloween sweet treat, the combination of textures and flavors makes them irresistible. The shortbread crust is rich and nutty, while the filling adds a luscious creaminess, and the toppings provide crunch and sweetness. Let them cool and refrigerate for easier cutting before serving.
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Preheat oven to 350°F.
Combine almond flour, creamy peanut butter, olive oil, maple syrup, vanilla extract, arrowroot starch, and sea salt in a bowl. Mix well until a dough forms.
Spread the shortbread mixture evenly into a lined 9x9 baking dish.
Bake the shortbread crust for 15-17 minutes until lightly golden and firm to the touch.
Add creamy peanut butter, full fat canned coconut milk, maple syrup, vanilla extract, and sea salt to a saucepan.
Cook on medium-low heat for 10-12 minutes, stirring often, until the mixture thickens slightly and becomes smooth.
Remove the shortbread crust from the oven and let it cool for 15 minutes.
Sprinkle chopped pecans, walnuts, GF/DF chocolate chips, and shredded coconut evenly over the cooled crust.
Pour the peanut butter filling over the toppings and spread evenly.
Bake for another 20-25 minutes until the filling is set and the toppings are lightly toasted.
Optional: During the last 10 minutes of baking, sprinkle additional nuts, shredded coconut, and chocolate chips for extra texture and flavor.
Remove the bars from the oven and let them cool for 30 minutes.
For easier cutting, refrigerate the bars for about 2 hours before serving.
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You can substitute almond flour with another nut flour, but it may alter the texture slightly.
Feel free to customize the toppings with your favorite nuts or dried fruits.
Refrigerating the bars before cutting ensures clean and neat slices.
Can I use a different flour for the crust?
Yes, you can try using another nut flour, but the texture may vary slightly.
How do I make cutting the bars easier?
Refrigerate the bars for about 2 hours after cooling to make slicing cleaner and easier.
Can I use regular chocolate chips instead of GF/DF ones?
Yes, if you don't need the recipe to be GF/DF, regular chocolate chips work perfectly.
Can I use light coconut milk instead of full fat?
Full fat coconut milk is recommended for the creamy texture, but light coconut milk can be used if needed.
How long can these bars be stored?
Store the bars in an airtight container in the refrigerator for up to 5 days.
