Brown Butter Peanut Butter Bites
- Jul 17
- 3 min read
Our Story
If a peanut butter cup and a buttery shortbread cookie had a baby, this would be it. Gab builds these in three layers: a brown butter almond flour shortbread, a creamy peanut butter filling, and a snappy dark chocolate top with flaky sea salt. We cut them into little cubes on purpose, they are made for grabbing one straight from the fridge every time you walk past. Naturally gluten-free, easy to make ahead, and dangerous to keep in the house.
Quick Stats
Makes: 24-36 bites
Prep: 20 min
Cook: 14 min
Total: 2 hr 30 min (includes chilling)
Difficulty: 2 / 5
Cost: $$
Ingredients
For the brown butter shortbread
1 1/2 cups fine blanched almond flour
3 tbsp browned butter
2 tbsp pure maple syrup
1 tsp vanilla extract and 1/4 tsp kosher salt
For the peanut butter filling
2/3 cup natural creamy peanut butter, well stirred
1/3 cup pure maple syrup
3 tbsp browned butter
1 tsp vanilla extract and 1/4 tsp fine sea salt
For the chocolate topping
3/4 cup dark chocolate chips (60-70%)
1 tbsp butter, plus 1-2 tsp more if needed for a smooth, spreadable consistency
Flaky sea salt
Instructions
Brown the butter: melt 6 tablespoons butter over medium heat until golden brown with toasted milk solids and a nutty smell. Divide into two 3-tablespoon portions.
Bake the shortbread: preheat the oven to 350. Mix the almond flour, 3 tbsp browned butter, maple syrup, vanilla, and salt, then press firmly into a parchment-lined 8x8 pan. Bake 12 to 14 minutes until the edges are lightly golden. Cool 10 minutes.
Make the peanut butter layer: over low heat, whisk the peanut butter, maple syrup, remaining browned butter, vanilla, and salt just until smooth. Spread evenly over the cooled crust and refrigerate 45 to 60 minutes, until firm to the touch.
Make the chocolate layer: microwave the chocolate chips and 1 tbsp butter in 20-second intervals, stirring between each. If it is too thick to spread, stir in 1 to 2 teaspoons more butter, one at a time, until glossy and spreadable. Spread over the chilled peanut butter layer and immediately finish with flaky sea salt.
Chill: refrigerate 30 to 40 minutes until the chocolate is set, then freeze 20 minutes before slicing.
Slice: lift from the pan using the parchment and cut into bite-sized cubes with a hot, dry knife. Store chilled.
Gab's tip: run the knife under hot water and wipe it dry between cuts, that is the whole secret to clean, bakery-looking cubes.
Brands We Used and Love
Once Again organic creamy peanut butter
Pascha organic 70% dark chocolate chips
Barney Bakery blanched almond flour
Maldon flaky sea salt and the Caraway square pan
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: / 5
Gab: / 5
Trey: / 5
What We'd Change Next Time
Stir the natural peanut butter well before measuring or the filling can split. A loaf pan works instead of the 8x8 for thicker bites, just add a little chill time. The extra teaspoon or two of butter in the chocolate keeps the topping smooth without changing the flavor. They are best after 15 to 20 minutes at room temperature. Fridge for up to a week, freezer for two months with parchment between layers. If fridge treats are your thing, our banana protein bites and the air fryer date s'mores belong in your rotation too.
FAQ
Are these gluten-free?
Yes, naturally. The shortbread is almond flour, so there is no wheat anywhere in the recipe. Just double-check your chocolate chips if you need certified gluten-free.
Can I use a different nut butter?
Almond or cashew butter both work with the same measurements. Whatever you use, stir it well first; a drippy, well-mixed natural nut butter gives the creamiest filling.
Estimated Nutrition
Per bite (1 of 30): roughly 120 calories, 3g protein, 9g carbohydrate, 9g fat. Estimates only, and they will vary with your cube size and chocolate.
Did You Make It?
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