Prep the pan: Line an 8x8-inch pan with parchment paper, leaving overhang on two sides so you can lift the bars out later. This makes slicing clean and easy.

Soften the base ingredients: In a medium bowl, add the peanut butter and butter. If they’re firm, microwave in 10–15 second bursts until soft and stirrable. You want a smooth, creamy mix—not hot and runny.

Sweeten and flavor: Stir in the sweetener, vanilla, and a pinch of salt. Taste and adjust. If your peanut butter is unsalted, you may want a little more salt to balance the sweetness.

Add the dry mix: Sprinkle in the almond flour and coconut flour. Mix until a thick dough forms. It should be pliable and not sticky. If it’s too soft, add a teaspoon more coconut flour at a time. If it’s too dry, add a teaspoon of melted butter or peanut butter.

Press into the pan: Transfer the peanut butter mixture to the lined pan. Use a spatula or the back of a spoon to press it into an even layer. For a smooth top, lay a piece of parchment over the surface and press with your hands.

Melt the chocolate: In a heat-safe bowl, combine the sugar-free chocolate and a teaspoon or two of coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Don’t overheat.

Add the topping: Pour the melted chocolate over the peanut butter layer. Tilt the pan to spread it evenly, or use an offset spatula. If you’re adding chopped peanuts or coconut, sprinkle them on now.

Chill: Refrigerate for 45–60 minutes, or until the chocolate has set and the base is firm. If you’re in a rush, freeze for 20–25 minutes.

Slice and serve: Lift the slab out using the parchment overhang. Let it sit at room temperature for 5 minutes before slicing to prevent the chocolate from cracking. Cut into 16 small squares or 12 larger bars.