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Preheat Oven to 350℉ (180℃) and grease or line a 9x9 inch baking pan.
In a small saucepan over medium heat, melt the butter and ¾ cup peanut butter until melted and combined. Remove from heat and set aside.
To a large mixing bowl, add the low-carb brown sweetener, and salt and mix together, breaking up any clumps until lump free.
Add the almond flour and mix together thoroughly.
Add ½ tablespoon of the vanilla, and the two eggs to the mixing bowl and mix until smooth. Add the melted peanut butter & butter mixture to the mixing bowl. Mix together until combined.
Spread the batter evenly in the prepared pan.
Bake in the oven for 20 to 25 minutes. While the peanut butter bars are baking, prepare the peanut butter icing.
Melt ¼ cup peanut butter in a small saucepan over medium-low heat. Add the almond milk and vanilla extract to the saucepan. Stir until softened and melted. Remove from heat and add powdered sweetener and stir until smooth and a slightly thin consistency. You can add a little more almond milk to thin it if needed.
Remove bars from oven. Cool a little until the bars are warm to the touch but not hot. Pour the peanut butter icing over the warm bars and spread evenly over the bars.
Let the icing dry for a few minutes to firm before slicing. Slice into 12 bars and serve.