3-Ingredient Skinny Chocolate PB Layered Dessert Recipe

Step One Preparation

Start by lining a small rectangular container or a loaf pan with parchment paper. This is a very important step because it prevents the dessert from sticking to the bottom and allows you to lift the whole block out easily once it is frozen or chilled. Make sure the paper hangs over the edges a little bit so you have something to grab later.

Step Two Mixing the Base

Take a medium sized mixing bowl and pour in your one cup of creamy natural peanut butter. If your peanut butter is too stiff you can microwave it for about twenty seconds to make it runny. Add the maple syrup or honey to the bowl and stir them together very well. You will notice the mixture starts to thicken up and become a bit like dough as the syrup reacts with the oils in the nuts.

Step Three Forming the First Layer

Scoop the peanut butter mixture into your prepared pan. Use the back of a spoon or a flat spatula to press it down firmly until it covers the entire bottom in an even layer. Try to get the top as smooth as possible because this will be the foundation for your chocolate. Once it is flat put the pan in the freezer for about ten minutes to let it firm up.

Step Four Melting the Chocolate

While the base is chilling take your dark chocolate chips and place them in a microwave safe bowl. Heat them in thirty second intervals and stir after each time until the chocolate is completely smooth and shiny. Be careful not to burn it by heating it for too long at once. If the chocolate feels too thick you can add one teaspoon of coconut oil to make it extra glossy and easy to pour.

Step Five Adding the Top Layer

Remove the pan from the freezer and pour the melted chocolate directly over the peanut butter layer. Use your spatula to spread the chocolate all the way to the corners so it seals the base completely. You can gently tap the pan on the counter to remove any air bubbles and make the surface look like a mirror.

Step Six Final Chilling

Place the pan back into the refrigerator for at least two hours or the freezer for thirty minutes if you are in a rush. You want the chocolate to be hard and the peanut butter to be firm before you try to cut it. Once it is ready lift the parchment paper out and place the block on a cutting board. Use a sharp knife to slice it into small squares or bars and enjoy your creation immediately.

Why This Recipe Is Special

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