Peanut Butter Chocolate Crunch Bars

Peanut Butter Chocolate Crunch Bars

5 from 2 votes
Recipe by Steve @ SeriousKetoCourse: Fat BombsCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

325

kcal
Total Carbs

21

grams
Net carbs

4

grams
Fat

26

grams
Protein

14

grams

These are hands down the most addicting fat bomb I’ve ever had. If you like peanut butter and chocolate, these are pure heaven. Back in the 80s, there was a candy bar called PB Max — this reminds me a lot of that flavor. Unlike most fat bombs, this doesn’t need to be stored in the freezer and it will keep from melting on your fingertips while you eat it.

Ingredients

Directions

  • Melt coconut manna and cacao butter in a double boiler, then stir in Swerve confectioners until disolved.
  • Add peanut butter powder and stir until full incorporated and you have a sauce that looks like peanut butter.
  • If your peanut sauce is looking more like peanut paste, add the coconut oil, stirring until the sauce has thinned out.
  • Stir in the vanilla extract. This will cause your peanut butter to thicken up again, making it just a little more difficult to put into the silicone tray. As such, I list this ingredient as optional.
  • Stir in the protein puffs, then transfer to a six cavity silicone mold (or other candy mold of your choice). Use a spatula to pat down the peanut butter. If your peanut butter is still to thick and not filling out your mold, place in a 250F (120C) oven for 10-15 minutes, then use a spatula to pat down.
  • Allow to come to room temperature, then place in the freezer for 10 minutes to allow the candy bars to firm up.
  • Store in the refrigerator. Try not to eat all six at once.

Recipe Video

Notes

  • Nutritional information is based on a serving size of approximately 2 ounces (60g).

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Products used in this recipe

One Comment

  1. Terri Miller

    Can you substitute anything for the coconut manna?

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