Servings: 12 | WW Points: ~4 points per bar 💙
🛒 Ingredients
Main:
- ¾ cup Lily’s no-sugar-added dark or semi-sweet chocolate chips (or any stevia-sweetened chocolate) 🍫
- ⅓ cup powdered peanut butter (PB2) mixed with 2 tbsp water (instead of regular PB — creamy but lighter)
- ¾ cup crushed unsalted peanuts (use lightly toasted for extra crunch)
- 1 tsp coconut oil (optional, just for shine — saves points if skipped)
- Pinch of sea salt (optional, enhances flavor)
👩🍳 Instructions
- Prep Pan: Line an 8×8 inch pan with parchment paper, leaving some overhang.
- Melt Chocolate: Microwave chocolate chips (and coconut oil if using) in 30-second bursts until smooth.
- Mix PB: Combine PB2 + water until creamy; stir into melted chocolate until well blended.
- Add Peanuts: Fold in crushed peanuts and a pinch of salt.
- Spread & Chill: Pour into the pan, spread evenly, sprinkle extra peanuts on top, and chill for 1 hour until firm.
- Cut: Lift out with parchment and slice into bars. Store in fridge.
💡 Tips
✨ Using PB2 cuts the peanut butter points by 70% while keeping the same nutty flavor.
✨ Sugar-free dark chocolate melts beautifully and keeps the texture rich and glossy.
✨ For extra crunch, mix in a few crushed rice cakes or puffed quinoa!
