Low Carb tagalong bars

Directions

Crust:
1. Preheat the oven to 350F. combine almond flour, butter , sweetener and salt in a food processor. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
2. Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
Peanut Butter Filling:
3. In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minutes. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
4. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
Chocolate Topping:
5. In a microwave safe bowl, combine the chopped chocolate and the butter. (you can use the same bowl as with mixing the peanut butter)
6. Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
7. Spread over the chilled filling. Let set at room temperature for about 1 hour.