1. first, you’ll make your shortbread cookie base by mixing the almond meal with coconut oil, maple syrup, vanilla and salt. press this into an 8×8 inch square pan and bake for 10 minutes at 180 degrees. 2. Once your shortbread base is done baking, make your peanut butter layer by mixing peanut butter, maple syrup, coconut oil, vanilla and salt in a pot over medium low heat for about 2 minutes. 3. Pour your peanut butter layer on top of the cooled shortbread cookie layer, and then place it in the fridge to solidify for about 30 minutes. 4. When you’re about ready to take the shortbread + peanut butter layers out of the fridge, melt your chocolate (or chocolate chips) with coconut oil in a microwave safe dish. pour the chocolate over the peanut butter and tilt the pan to make sure it’s evenly covered. place it back in the fridge for 20 minutes until the chocolate has hardened. 5. Finally, cut into bars and enjoy 😊 i store mine in the fridge as they don’t last long but you could also freeze them)!