Peanut Butter Cookie Fudge Bars

Crust

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup creamy peanut butter
• ½ cup butter, softened
• ½ cup Swerve, Granular
• 1 large egg
• 1 tsp vanilla extract

Filling

• ¾ cup heavy whipping cream
• ⅓ cup Swerve, Confectioners
• 3 ounces unsweetened chocolate, finely chopped
• ½ teaspoon vanilla extract

Crust

1. Preheat oven to 325 degrees. Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt. In a large bowl, beat the peanut butter, and butter together until smooth. Beat in the Swerve until well combined, then beat in the egg and vanilla extract.
3. Add the almond flour mixture and beat until dough comes together. Press about ⅔ of the dough into the prepared baking pan.

Filling

1. In a small saucepan over medium heat, combine the cream and Swerve, whisking until the sweetener is dissolved.
2. Bring to just a simmer, then remove from heat and add the chopped chocolate. Let sit a few minutes for the chocolate to melt. Add the vanilla and whisk until smooth.
3. Pour the chocolate over the bottom crust and spread to the edges.
4. Take the remaining crust and crumble it between your fingers into small pieces. Sprinkle the bits over the chocolate filling.
5. Bake 20 to 25 minutes, until the topping is golden brown. Remove and let cool completely and then refrigerate until firm, about 2 hours.
6. Cut into 16 bars.

Makes 16 bars.