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Line an 8''X8'' (20X20 cm) baking pan with parchment paper, and set aside.
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In a medium bowl mix both peanut butter, maple syrup, and almond meal. Whisk until thickened and difficult to stir.
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Pour the mixture into prepared baking pan. Using a rubber spatula, smooth the top to an even layer, and set aside.
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In a different medium microwave-safe bowl mix the chocolate chips and almond butter. Heat in 30-second increments until chocolate is softened and melty. Stir in between heating, until smooth.
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Pour the chocolate mixture over the first peanut butter layer. Smooth chocolate into an even layer.
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Transfer pan into the freezer. Freeze for 60-90 minutes, or until completely firm. Remove from freezer and slice into 16 squares.