Preheat oven: Set oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.

Make the shortbread base:

In a bowl, combine almond flour and sweetener.

Add melted coconut oil and vanilla extract. Mix until a crumbly dough forms.

Press the dough firmly into the lined pan.

Bake for 8–10 minutes, until lightly golden around the edges.

Let it cool completely before adding the next layer.

Prepare the peanut butter layer:

In a medium bowl, combine sweetener and peanut flour.

Add peanut butter and vanilla extract. Mix until smooth and thick (a food processor can help here).

Press and spread the peanut butter mixture evenly over the cooled shortbread layer.

Make the chocolate topping:

Melt chocolate chips and coconut oil together in 20-second microwave intervals, stirring between each until smooth.

Whisk in sweetener.

Pour the melted chocolate over the peanut butter layer and spread evenly.

Set and slice:

Let bars cool at room temperature for about 30 minutes, then refrigerate until the chocolate layer hardens completely.

Using a sharp chef’s knife, slice straight down into squares (avoid sawing to prevent cracking).