These are very substantial and very thick squares.  The crust is very substantial with little bits of walnuts in it, giving a lovely texture and a substantial chocolate peanut butter layer with a sprinkle of the crust ingredients over top.  Absolutely delicious and 1 or 2 squares are enough to satiate alongside a cup of tea or coffee.  The toughest part is waiting for the squares to set up.  I put the whole dish in the freezer to hurry the process up!  It sets fairly quickly so check up on it after 20 minutes. I really like these brought to room temperature, or nuking them briefly straight from the refrigerator.  So good – so rich tasting!

For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of sucralose (whether the smaller one 0.5 oz or the bigger bottle 2 oz) would be 18 or 36 drops respectively.  


No-Bake Walnut Crust (divided):

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, (425 mL) 

11/2 cups walnuts, chopped (375 mL)

1/3 cup powdered sweetener of choice, OR (75 mL)

  coffee sweetener packets

1/2 tsp cinnamon (2 L)

1 cup butter (250 mL)

Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)

1 tsp molasses (5 mL)

1 tsp vanilla extract (5 mL)

Chocolate Peanut Butter Topping:

11/2 cups sugar-free chocolate chips, OR this one (375 mL)

  (See Helpful Hints for alternative ideas)

3/4 cup peanut butter (175 mL)

  (I used Skippy® Creamy Natural)

Liquid sweetener to equal 1/2 cup sugar (125 mL)


No-Bake Walnut Crust: In large bowl, combine Gluten-Free Bake Mix 2, chopped walnuts, powdered sweetener, OR coffee sweetener and cinnamon.  In saucepot, combine butter, liquid sweetener and molasses.  Stir until melted and stir in vanilla extract.  Pour wet ingredients into well in dry ingredients and stir to combine well.  Set aside 1/3 cup (75 mL) of the mixture. Using plastic wrap press crust mixture evenly into an 11 x 7-inch (28 x 18 cm) which has been lined with parchment paper (grease dish to help paper lie flat and keep the sides high so that you can lift the squares out easily).  Place dish in freezer until the crust is firm. 

In double boiler (or one smaller pan inside a larger one, or a good nonstick saucepot over medium low heat) with hot water in the bottom pot, melt chocolate chips and peanut butter together.  Stir in liquid sweetener.  Pour over chilled crust.  Sprinkle with crust mixture that was set aside.  Refrigerate or freeze to speed up the process of the squares setting up. 

Helpful Hints: 11/2 cups (375 mL) sugar-free chocolate chips are equal to 6 oz (180 g) plus 3 oz (90 g) chocolate chips.  If desired replace the latter amount with unsweetened Baker’s chocolate and sweeten the topping accordingly with some powdered sweetener, to taste.

Yield:  28 (4 x 7) squares

1 square

171.2 calories

4.3 g protein

15.9 g fat

0.3 g fiber

3.1 g net carbs 

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