Diabetic Peanut Butter Squares Recipes

KETO PEANUT BUTTER BARS

Steps:

• Line an 8-inch square pan with parchment paper, extending the ends over the sides of the pan.
• Microwave plant based butter for 45 seconds or until melted. Add confectioners' sugar, graham cracker crumbs, and 1/2 cup peanut butter; mix well. Press into the bottom of the prepared pan.
• Microwave chocolate chips and 2 tablespoons peanut butter for 45 seconds. Stir and continue to microwave at 20 second intervals until melted. Pour over graham cracker-peanut butter mixture and spread with an offset spatula until smooth.
• Refrigerate until semi-hardened, about 30 minutes. Score chocolate layer with a knife so that chocolate layer will not crack when cutting into bars. Refrigerate until firm, about 30 more minutes.
• Remove dessert from pan by pulling on the extended parchment paper; cut into bars.

DIABETIC PEANUT BUTTER SQUARES

Steps:

• Preheat oven to 350°F.
• Spray an 8-inch square baking pan with Baker's Joy (or a similar non-stick spray).
• In the bowl of an electric mixer, beat together the egg, peanut butter and banana until smooth.
• Beat in the milk and flour, baking soda and powder, and then stir in the peanuts.
• Spread the batter evenly in the pan.
• Bake for 30 minutes until browned.
• Cool and cut into 25 squares.

LOW CARB NO BAKE PEANUT BUTTER BARS

Steps:

• Crumble the chocolate chips cookies in a food processor or blender.
• Chop the peanuts and set them aside.
• Using a stand mixer or hand mixer, cream together the chunky peanut butter with the butter and powdered erythitol. Then gently add the chocolate chip cookie crumbe and mix until combined.
• Remove the bowl from the stand mixer and add the almond flour. Mix with a rubber spatula until evenly incorporated. (You can use the mixer for this step)
• Press the peanut butter mixture into a greased 9" x 13" baking dish.
• Combine the creamy peanut butter with the chocolate in a microwave safe bowl. Microwave on high in 30 second increments until melted.
• Allow to slightly cool before pouring over the peanut butter crust.
• Spread the chocolate over the crust evenly with a rubber spatula. Top with the chopped peanuts and refrigerate for 2 hours before consuming.

LOW CARB PEANUT BUTTER CUP SQUARES

Steps:

• Butter a small square pan, the pan size depends on how thick you want them to be but it needs to be pretty small.
• Even in a very small pan, these still come out quite thin, if you prefer them thicker, just double all the ingredients.
• Mix the melted chocolate, splenda, butter, and 2 teaspoons peanut butter until smooth.
• Spread half of the mixture into the bottom of buttered pan.
• Put the pan into the freezer.
• While it's freezing, mix together the peanut butter, almond meal/flour, salt, and the 2 tablespoons splenda.
• After the chocolate hardens in the freezer, take it out and spread the peanut butter on top.
• Put the pan back into the freezer for about 3-4 minutes, until the peanut butter layer is semi-firm.
• Spread the remaining chocolate on top and put in the freezer until set.
• Cut into small squares and store in the refrigerator.