• Preheat your oven to 350F/175C.
• First, we are going to start with the batter. In a small mixing bowl, add almond flour, salt, vanilla, coconut oil, and maple syrup. It's critical that you mix this well because if you don't, the batter will just fall apart after baking.
• In a glass pie dish or parchment paper lined 9x9 baking tray, add the batter mix. Make sure you press it in to the pan evenly and tight so it makes a good base.
• Bake for 10 minutes or until the edges are golden brown.
• Remove the cake from the oven and let it cool completely before adding your next layer. (To expedite this, I sometimes put it in the fridge or freezer on a hot pad.)
• In a small saucepan, you will fill an inch or two of water and bring it to a low boil.
• In a stainless steel or heat-safe mixing bowl, add peanut butter, maple syrup, coconut oil, and vanilla.
• Now, place the bowl over the heat and stir continually until it starts to caramelize.
• Turn off your burner, remove the peanut butter mix from the heat, and pour the caramelized peanut butter onto your cooled cake base.
• Place in fridge and let cool for about 10-15 minutes.
• Now, for the chocolate. Add the dark chocolate chips and the coconut oil to a microwave-safe bowl or a stainless steel bowl if you are going to heat the chocolate over the hot water.
• For microwaving: Heat for 20-second increments and stir in-between until the chocolate is fully melted and smooth. For melting over water: Stir continually over the boiling water until the chocolate is smooth.
• Remove your pan from the fridge and pour melted chocolate on top evenly.
• Add your good salt on top, as well as any other toppings you might be fancy-ing.
• Place in the freezer and allow your bar to fully cool.
• YOU ARE DONE!!!!! Enjoy!

If you tried this recipe, I would love it if you would leave me a comment and a rating! It really helps me out and lets me know how it's going and how I can improve!! I really appreciate YOU!