Almond Butter Stuffed Chocolate Bars

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an easy spin on a classic peanut butter cup, with all of the bells & whistles 

Almond Butter Stuffed Chocolate Bars

    Almond Butter Stuffed Chocolate Bars

I have become a total peanut butter cup SNOB. Even since I tried one of those Justin’s Dark Chocolate PB cups, I was like Reese’s, who the heck are you? I really want to invest in one of those little PB cup molds, but every time I log on to my Amazon account, I totally forget. Anddd, I also tend to be really cheap where kitchen tools are concerned. I literally have one good knife, one good cutting board, and I finally bought two additional baking sheets when my $5 one from college ignited in flames a few months ago…hm. Don’t ask how that happened. You get the gist, I’m a simple gal.

Chocolate Bars stuffed with Almond Butter


So, what’s this simple gal to do when she has no PB cup mold and has been making her own almond butter like a cray-cray person? Well, put a spin on a chocolate peanut butter cups and make these Almond Butter Stuffed Chocolate Bars, of course.

Almond Butter & Chocolate Candy Bars

I love these because they’re rich enough to satisfy that sweet tooth craving after a few bites, which is JUST what you need sometimes. Anddd I wanted to give you all something easy & chocolatey for Easter weekend. You know, watch the kids run around hunting for Easter eggs and a measly jelly bean while you savor this decadent square of chocolate nut butter heaven. Yep. That’s what I have in mind for you. Note: sharing is not a requirement. #treatyoself

Let’s get to it!

Almond & Chocolate Bars

WHAT YOU’LL NEED (measurements below):

Semi-sweet chocolate chips or morsels – absolutely use dairy free if you prefer/ for Paleo

Almond butter – the more simple the ingredients the better, I used homemade

Almonds

Coconut oil

Maple syrup

Sea salt (the magic ingredient)

Paleo Chocolate Bars

WHAT YOU’LL DO:

Fill a medium saucepan about halfway with water. Place pan on the stove over high heat until the water almost boils, then turn the heat to medium or medium-low. Place a medium sized glass or metal bowl over the saucepan to create a double boiler. Add the chocolate, 2 tablespoons of coconut oil, 1 teaspoon of maple syrup, and a pinch of salt into the double boiler and allow it to melt.

While the chocolate mixture melts, line a loaf pan with parchment or wax paper. Either is fine to use because we will not be baking (note: wax paper melts/ burns in the oven). When the chocolate is melted, pour half of the chocolate mixture into the lined loaf pan, smooth out the chocolate with a spatula and place it into the freezer to set for 10-20 minutes. Turn the burner off, but leave the remaining chocolate in the double boiler so it continues to stay in a liquid state.

When the first chocolate layer is set, measure the almond butter, remaining tablespoon of oil, and remaining two teaspoons of maple syrup into a ramekin and heat in the microwave. Heat for 15-second intervals until the coconut oil is melted, and stir together until smooth and creamy.

Pour almond butter mixture over the set chocolate, then pour the remaining liquid chocolate over the almond butter. Top with the chopped almonds and remaining pinch of sea salt. Allow this to partially set in the freezer for 20 minutes. The top layer will still be soft, but this is what we want when cutting into these morsels. By cutting it while still soft, we won’t have to press as hard on the bars which can result in cracking or squishing. Heat a sharp knife in hot water, dry and slice into 8 bars. Keep the candy on the parchment, lift them back into the loaf pan, and allow them to fully set for an additional 20 minutes. When finished the bars will be sliced and ready to devour!

Chocolate Bars with Almond Butter Filling

xoxx,

Miss AK

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Almond Butter Stuffed Chocolate Bars
Author: 
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 10 oz semi-sweet chocolate chips or morsels - absolutely use dairy free if you prefer/ for Paleo
  • ⅓ cup almond butter - the more simple the ingredients the better, I used homemade
  • 10 almonds
  • 2 Tbsp. coconut oil, divided
  • 3 tsp. maple syrup, divided
  • 2 pinches sea salt, divided
Instructions
  1. Fill a medium saucepan about halfway with water. Place pan on the stove over high heat until the water almost boils, then turn the heat to medium or medium-low. Place a medium sized glass or metal bowl over the saucepan to create a double boiler.
  2. Add the chocolate, 2 tablespoons of coconut oil, 1 teaspoon of maple syrup, and a pinch of salt into the double boiler and allow it to melt.
  3. While the chocolate mixture melts, line a loaf pan with parchment or wax paper. Either is fine to use because we will not be baking (note: wax paper melts/ burns in the oven).
  4. When the chocolate is melted, pour half of the chocolate mixture into the lined loaf pan, smooth out the chocolate with a spatula and place it into the freezer to set for 10-20 minutes. Turn the burner off, but leave the remaining chocolate in the double boiler so it continues to stay in a liquid state.
  5. When the first chocolate layer is set, measure the almond butter, remaining tablespoon of oil, and remaining two teaspoons of maple syrup into a ramekin and heat in the microwave. Heat for 15-second intervals until the coconut oil is melted, and stir together until smooth and creamy.
  6. Pour almond butter mixture over the set chocolate, then pour the remaining liquid chocolate over the almond butter. Top with the chopped almonds and remaining pinch of sea salt.
  7. Allow this to partially set in the freezer for 20 minutes. The top layer will still be soft, but this is what we want when cutting into these morsels. By cutting it while still soft, we won't have to press as hard on the bars which can result in cracking or squishing.
  8. Heat a sharp knife in hot water, dry and slice into 8 bars. Keep the candy on the parchment, lift them back into the loaf pan, and allow them to fully set for an additional 20 minutes. When finished the bars will be sliced and ready to devour!

 

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Almond Butter Stuffed Chocolate Bars - with a Paleo option!

8 Comments
  • Ashley @ The Small Town Foodie

    Reply

    This takes chocolate bark to a whole new level. Seriously such a good idea. Now I’m sitting at work hungry for chocolate at 9:30 a.m. 😀 Happy Easter Allie!!
    Ashley @ The Small Town Foodie recently posted…Turkey EnchiladasMy Profile

  • Ellie | Hungry by Nature

    Reply

    every since you posted on Insta stories this week I have been anxiously waiting for this recipe!!! oh my gosh, they look DIVINE. pinned and happening in the HBN kitchen soon!
    Ellie | Hungry by Nature recently posted…No Bake Chocolate Dipped Strawberry MacaroonsMy Profile

  • Emily Weir

    Reply

    I’m drooling over these. An almond butter center sounds way better than the usual!

  • Rebecca @ Strength and Sunshine

    Reply

    Well those look insanely fantastic! Screw the Reeses (I actually don’t like them) but these “bars”…o YUM!

  • Kelly @ Eat the Gains

    Reply

    Girl these look amazing. I’m all about the chocolate and AB combo. I’m a simple girl too, but I love some new kitchen gadgets. I have those silicon muffin cups (big and small) and they are amazing!! I use them for muffins, treats, freaking liquids, and random other things. I have also run the garbage disposal with them down there and they stay intact! I highly recommend!
    Kelly @ Eat the Gains recently posted…Baked Spicy Java WingsMy Profile

  • Emily

    Reply

    YOU DID IT! 🙂 I really want to try the chocolate almond butter combo, because peanut butter cups are my jam. 🙂 I love Justin’s so much, because the peanut flavor comes out so well. And I have to admit that these looked so good when I saw you enjoying them on stories. 🙂

    Also, Kelly is so right; the silicon muffin cups are AMAZING; some of the best inventions in the world.

  • jess larson | plays well with butter

    Reply

    shut up shut up shut up shut up shut up! I DIE FOR THESE BARS! totally with you on being a pb snob…i’m going to send you a bag of the dark chocolate peanut butter cups from trader joe’s because i’m pretty sure they’re the closest thing to heaven…other than these AMAZING bars. can’t wait to try this recipe girly! xx
    jess larson | plays well with butter recently posted…three ingredient weeknight palomas with izze sparkling grapefruitMy Profile

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