Peanut Butter Millionaire Shortbread Bars
These healthier millionaire shortbread bars came to be during my postpartum days when I found myself wanting a little something sweet every day. Instead of reaching for a traditional dessert, I wanted to create something that felt a little more wholesome while still satisfying that sweet tooth. Made with almond flour, protein powder, peanut butter, and naturally sweetened with maple syrup and honey, these bars are a delicious treat you can feel good about keeping in the fridge for when that chocolate craving hits. They have a buttery shortbread base, a creamy peanut butter layer, and a smooth chocolate topping—everything you love about millionaire shortbread, just with a few simpler ingredients.
Peanut Butter Millionaire Shortbread Bars
Prep: 20 minutes | Bake: 15 minutes | Total: About 1.5 hr (including cooling)
Ingredients
Shortbread Dough
1/3 cup coconut oil
2/3 cup maple syrup
2 teaspoon vanilla extract
2 cups almond flour
¼ cup protein powder (I use vanilla)
1/2 teaspoon salt
Peanut Butter Layer
¾ cup peanut butter
¼ cups coconut oil
¼ cup honey or maple syrup
1 teaspoon vanilla bean paste or extract
Pinch of salt
Chocolate Layer
1 cup chocolate chips
½ teaspoon coconut oil
Instructions
1. Make the Shortbread:
Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Add the almond flour, protein powder, and salt, and stir until a soft dough forms.
Press the dough evenly into the prepared pan. Bake for 14-16 minutes, or until the edges are lightly golden. Allow the shortbread to cool completely before adding the peanut butter layer.
2. Make the Peanut Butter Layer:
In a small saucepan over low heat, combine the peanut butter, coconut oil, honey or maple syrup, vanilla, and salt. Stir until smooth and fully combined.
Pour the peanut butter mixture over the cooled shortbread and spread into an even layer. Place the pan in the refrigerator for 30–45 minutes, or until the peanut butter layer is set.
3. Add the Chocolate Layer:
Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth.
Pour the melted chocolate over the chilled peanut butter layer and spread evenly.
4. Chill:
Refrigerate the bars for at least 1 hour, or until the chocolate is fully set.
5. Slice and Serve:
Use the parchment paper to lift the bars from the pan. Let them sit at room temperature for a few minutes before slicing into squares. Store leftovers in the refrigerator.
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