My husband loves it when I make chocolate like this for him.  Many of you will find that the chocolate chips, even Lily’s are problematic in large amounts for the digestive system.    My suggestion is to replace 1 cup or 6 oz of the chocolate chips with Baker’s unsweetened chocolate or Lindt 70% and sweeten accordingly. Well, that was my suggestion, but now you can try the ChocZero Products which have no sugar alcohols - Yay!  They even have white chocolate chips! I find by adding just a little milk powder or cream, the dark chocolate will taste less strong. In hindsight, I feel lining the pan with parchment paper will make it easier to break pieces of this bark as it does become quite hard and this way you can lift the chocolate right out of the pan.  

13/4 cups sugar-free chocolate chips - try CHOCZERO (no sugar alcohols) (425 mL)
1/4 cup peanut butter (60 mL)
2 tbsp coconut oil (30 mL)
1/2 cup lightly salted peanuts (125 mL)

In double boiler or heavy pot, combine chocolate chips, peanut butter and coconut oil.  Melt them together and stir occasionally.  Pour into an 11 x 7-inch (28 x 18 cm) pan lined with parchment paper.  Sprinkle top with peanuts and press lightly into the chocolate.  Freeze briefly and then refrigerate.  Break into bite-sized pieces.

Yield:  24 servings
1 serving
99.4 calories
1.8 g protein
7.1 g fat
0.4 g fiber
1.4 g net carbs 

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