Katrina's Cookbook

**Makes 16 servings

-Begin by preheating your oven to 350*F. Now, grease an 8"x8" baking dish.

-Now, to make your crust, add your crust ingredients in to your blender and pulse until you get a crumbled texture.

-Press your pulsed ingredients in to the bottom of your baking dish and then bake in your preheated oven for 15 minutes or until browned. Once browned, take it from the oven and set it aside to cool.

-Next, to make your filling, put your Stevia in a small pot on the stove with 1 tsp. of water. Heat on medium-high heat while stirring until your water is bubbling and your Stevia is dissolved compeltely.

-Take your pan off the heat and add in your cream. Continue stirring your mixture and put it back on the heat to allow it to come to a boil for 1 minute.

-Remove your pan from the heat now and add in your vanilla extract and your peanut butter and stir constantly until your mixture is completely smooth. Once smooth, spoon over your crust and spread it using a silicone spatula. Set it aside to cool.

-Now as your filing cools, it's time to make the topping. Begin by adding your Stevia, butter, and chocolate to a clean pot and heating it to melting on low heat. Stir while heating to mix your ingredients.

-Once all your ingredients are melted, add your cocoa powder and stir until your mixture is smooth again. Then add your Stevia and vanilla extract. Stir the mixtures once more to ensure it is completely smooth and spoon it over your short-bread and filling. Use your spatula again to smooth the chocolate topping out.

-Set your baking dish aside to come to room temperature. Once it has cooled completely, cut it in to 16 pieces and serve!