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“My gluten-free version of the famous peanut butter bar.”
READY IN:
55mins
SERVES:
10-12
YIELD:
12 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, with a hand blender, mix almond butter until creamy.
  2. Mix in agave and eggs.
  3. Add salt and baking soda.
  4. Mix well with hand blender until all ingredients are thoroughly combined.
  5. Mix half of the chocodrops into the batter.
  6. Pour batter into a well greased 9 x 12 inch pyrex baking dish.
  7. Scatter the other half of the chocodrops on top of the batter.
  8. Bake at 325 degrees for 35 minutes.
  9. Serve.

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