# @broccyourbody on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DSLsQMdAX3g
- **Gondola URL:** https://gondola.cc/posts/37908138-broccyourbody-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/dcd03aff21.jpg
- **Posted:** 2025-12-12T23:58:44.000+00:00
- **Account Owner:** Carissa Stanton Dutina (@broccyourbody) — https://gondola.cc/broccyourbody

## Caption

#LILYSPartner I love leaning into my healthy habits for the New Year! It doesn’t have to be boring to feel like your best self. I love prepping treats like these Millionaire Peanut Butter Shortbread Bars to have on hand for dessert. I love using lilys_sweets Dark Chocolate Style Baking Chips because they don’t have added sugar and still deliver that delicious, rich and creamy taste I love. #LILYS #nosugaradded #baking

FOR THE GLUTEN FREE SHORTBREAD BASE:
1 3/4 cups fine blanched almond flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 teaspoon salt
FOR THE PEANUT BUTTER FILLING:
3/4 cup creamy salted peanut butter
1/2 cup maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
FOR TOPPING:
3/4 cup LILY’S Dark Chocolate Style Baking Chips
2 teaspoons coconut oil
1-2 tablespoons creamy salted peanut butter
Flakey sea salt to top
Instructions
Preheat oven to 350ºF and line an 8x8 inch square baking pan with parchment paper.
To a mixing bowl, add the almond flour, melted coconut oil, maple syrup, and salt. Mix together until well incorporated, then pour into the baking pan. Press the crust firmly into an even layer. Bake for 15 minutes.
To a small pot over medium-low heat, add the peanut butter, maple syrup, coconut oil, and vanilla extract. Cook for 5 minutes, stirring often.
Pour the peanut butter filling over the shortbread crust and use a spatula to spread it out evenly. Place the pan in the refrigerator for 1-2 hours to firm up the peanut butter layer.
Add the baking chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each time, until the chocolate is fully melted.
Pour the chocolate over the cooled peanut butter layer and use a spatula to spread it out evenly. Use a spoon to drizzle the drippy peanut butter in parallel diagonal lines across the chocolate, then use a wooden skewer or butter knife to make swirls. Sprinkle flaky sea salt on top.
Place the pan in the freezer for about 30 minutes to harden the chocolate and peanut butter. Cut into 16 bars and enjoy!

## Stats

- **Views:** 34,843
- **Likes:** 1,823
- **Shares:** 0
- **Comments:** 31

## Tags

baking, nosugaradded, lilyspartner, lilys

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