INGREDIENTS:
-Crust:: 1 1/4 cups almond flour 1/3 cup Swerve Sweetener 1/4 tsp salt 1/4 cup butter chilled and cut into small pieces
-Peanut Butter Caramel Filling:: 2/3 cup creamy peanut butter 1/4 cup butter 1/2 cup powdered Swerve Sweetener 1/4 cup heavy whipping cream 1/2 tsp caramel extract can use vanilla extract
-Chocolate Topping:: 3 ounces sugar-free dark chocolate such as Lily's, chopped 2 tbsp butter
DIRECTIONS: -Crust:
Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs. Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
-Peanut Butter Filling:
In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
-Chocolate Topping:
In a microwave safe bowl, combine the chopped chocolate and the butter. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize. Spread over the chilled filling. Let set at room temperature for about 1 hour.
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