No-bake Peanut Butter Cup Bars

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¾ cup creamy salted peanut butter ((drippy, natural* // preferably just 2 ingredients: peanuts and salt))

½ cup almond flour

2 Tbsp maple syrup

¼ tsp sea salt ((optional // include for extra saltiness or if using unsalted peanut butter))

½ cup semi-sweet chocolate chips or chunks

2 Tbsp creamy salted peanut butter

½ tsp coconut oil

Flaky sea salt

Line a standard-size loaf pan with parchment paper and set aside.
PEANUT BUTTER BASE: To a medium microwavable mixing bowl, add peanut butter, almond flour, maple syrup, and optional sea salt. Use a spatula or spoon to stir until well combined. Scrape all of the peanut butter mixture out of the bowl and into the loaf pan. Set aside.
CHOCOLATE TOPPING: Place the chocolate chips into the (now empty) microwavable bowl and microwave in 30-second intervals (stirring in between to prevent burning) until smooth and melted. You can also melt on the stovetop by adding chocolate chips to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, stirring until melted.
To the melted chocolate, add the 2 Tbsp of peanut butter (adjust amount if altering batch size) and coconut oil. Stir until a smooth mixture is achieved. Pour the chocolate mixture over the peanut butter base and top with optional flaky sea salt. Place in the freezer for about 20 minutes until the chocolate is set.
Remove from the pan by lifting the sides of the parchment paper and slice into bars (we recommend ~14 bars as the recipe is written — they're rich!). Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.