Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare Your Baking Pan - Start by preheating your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Step 2: Mix the Base Ingredients - In a large mixing bowl, combine 1 1/2 cups of PB Fit powdered peanut butter, 2 scoops of collagen peptides, 1/2 cup of Jif All Naturals peanut butter, 1 cup of Swerve powdered sugar, 1/2 teaspoon of vanilla extract, and 1/2 cup of Fairlife nonfat milk. Mix until the ingredients are well combined and form a smooth batter.
- Step 3: Transfer the Mixture to the Pan - Pour the peanut butter mixture into the prepared baking pan. Use a spatula to spread it evenly across the pan, making sure to press it down firmly.
- Step 4: Bake the Base - Place the pan in the preheated oven and bake for 15-20 minutes, or until the edges are golden and the center is set. Remove from the oven and let it cool completely in the pan.
- Step 5: Melt the Chocolate Chips - While the base cools, melt the 6 tablespoons of semi-sweet chocolate chips in a microwave-safe bowl in 20-second increments, stirring in between until fully melted and smooth.
- Step 6: Add the Chocolate Topping - Once the base is completely cooled, pour the melted chocolate over the top and use a spatula to spread it evenly.
- Step 7: Chill and Cut - Refrigerate the bars for at least 30 minutes to allow the chocolate to set. Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares.
Notes
- Store the bars in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the bars wrapped individually in plastic wrap and placed in a freezer bag. They can last up to 3 months.
- Make sure to thaw them in the fridge before enjoying for the best texture.