Step 1

Heat the 5 tbsp butter, 1 tbsp water, and 1 cup of Allulose in a saucepan over high heat. Once the butter is melted, stir gently to combine, then reduce heat to medium or medium-low. I keep my electric range setting at the #5.

Step 2

Continue to cook over medium to medium-low heat for about 5 minutes (it should be bubbling but not frothing over the pan), then stir in the 1 tsp molasses and 1/2 tsp vanilla extract.

Step 3

Cook for 5 more minutes, or until the mixture is a deep golden. Add 1/2 cup peanut butter and stir until smooth. Remove from heat and pour into prepared pan.

Step 4

Cool in the refrigerator for 2 hours to set or in the freezer for about 45 minutes. Slice into bars or squares and keep chilled until ready to dip.

Step 5

Prepare the chocolate: Melt the chocolate and coconut oil and stir until smooth.

Step 6

Add the 1 oz chopped peanuts to the mixture, then dip each candy bar to coat and move to a piece of parchment to cool. Keep refrigerated for the best flavor and texture!