Ingredients
Units
Scale
Cookie Crust:
- 1/2 cup vegan butter, softened
- 1 cup flour
- 1/3 cup stevia sweetened powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Peanut Butter Filling:
- 2 tablespoons vegan melted butter
- 1 cup creamy peanut butter
- 1/2 stevia sweetened cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Chocolate Topping:
- 8 ounces stevia sweetened chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350 degrees.
- Line an 8-inch square baking pan with nonstick foil. Set aside.
- To make the crust, put all ingredients into a bowl. Using a hand mixer, mix to a crumbly dough. Press into the pan and prick it with a fork all over. Bake 12 minutes just to set it, not brown it.
- To make the filling, combine the melted butter with the other ingredients and stir until smooth.
- Use an offset spatula to spread the peanut butter mixture over the warm crust.
- To make the sugar free chocolate topping, microwave the chocolate and oil just till melted and stir smooth.
- Pour over the peanut butter layer and smooth with an offset spatula. Chill for a couple hours, then bring to room temperature to cut and serve. Store covered in the fridge.
- Prep Time: 10 mins
- Cook Time: 12 mins