Cooking spray, for pan
1 1/2 cup smooth unsweetened peanut butter
1 1/4 cup coconut flour
1/4 cup keto-friendly powdered sugar, such as swerve
1 teaspoon pure vanilla extract
pinch kosher salt
2 cups keto-friendly chocolate chips, such as Lily's
2 tablespoons coconut oil
1 tablespoon flaky sea salt, for garnish

1 1/2 cup smooth unsweetened peanut butter 1 1/4 cup coconut flour 1/4 cup keto-friendly powdered sugar, such as swerve 1 teaspoon pure vanilla extract 2 cup s keto-friendly chocolate chips, such as Lily's 2 tablespoons coconut oil 1 tablespoon flaky sea salt, for garnish

1. Line an 8x8" baking pan with parchment paper and grease with cooking spray. In a medium bowl, combine peanut butter, coconut flour, powdered sugar, vanilla, and salt. Stir until smooth and pour into prepared pan, smoothing the top with a spatula. Place in freezer for 30 minutes to firm up.
2. Combine chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over peanut butter layer and smooth.
3. Garnish with flaky sea salt and place in freezer to harden, 2 hours or up to overnight.
4. When ready to serve, remove peanut butter bars from baking dish and cut into squares.