In a bowl, beat softened butter on high speed.
Add powdered Monkfruit powdered, peanut butter, and coconut flour then beat with a mixer again on
medium until all of the ingredients are thoroughly combined.
Line a 9 X 9 inch baking pan with parchment paper (or grease pan) and spread the
peanut butter layer evenly then place in the freezer for 10 minutes.
Meanwhile, tear the Lily’s Smooth Creamy Chocolate Bar into pieces in a small greased glass
container and add 1 tablespoon of butter.