You could try adding more cocoa butter or reduce the peanut butter and sweetener. Regular cocoa butter is very solid at room temperature. I believe it is the oils in the peanut butter that is causing the melting issue so less of that and more cocoa butter should help.

--The only question/ snag I ran into was..these "melt" fast! I was not able to cut them into little pieces all at one time. I had to cut half, and then place them back in the freezer to cut the other half. I found that I could not touch them with my natural fingers, because as soon as I picked up a piece or scooped them up to put them in their container, melted peanut all over my fingers. ( and that is only the heat from my fingers) would these stay together in baking? Is there a way to prevent this? Did I do something wrong? I used Swerve Powered Sugar.

Thanks so much for sharing! Sounds like a great way to make keto fudge.

What a great idea! Thanks!

Leanne, You can see the chips in my flourless chocolate cookie recipe. As you can see in the pictures, the peanut butter chips did hold their shape after baking.

Hi Lisa,
I LOVE all your recipes and you come up with wonderfully inspired recipes. I am interested in making these peanut butter chips but I’m wondering if they will “hold” up in cookie recipes. The reason I’m asking is because I did make white chocolate chips (didn’t have the coconut milk powder used heavy cream powder instead although now I can’t find it to buy anymore so I’m looking forward to trying the coconut milk powder) when I used the white chocolate
Chips I had stored them in the fridge I did use the real cocoa butter to make them. But when I tried them in my white chocolate macadamia nut cookies the white chocolate chips melted in with the actual cookies and disappeared. I’m sure they still add flavour to the end result but I was very disappointed that the white chips didn’t stand out prominently the way non-keto versions do. I’m Wondering what I might be able to use to have them hold their shape when cooked? Xanthan gum? I really have no idea I don’t create recipes on my own and as you know all of these ingredients are soooo expensive I hate to have failed results. Any ideas you can recommend would be greatly appreciated. Oh one thing I do add to my chips is a small amount of sunflower lecithin I don’t know if it helps with their stability but most chocolate bars and chips show it as an Ingredient, perhaps a preservative? Anyway I do add it as well. I don’t think I recall seeing it in your recipes? Any idea why you wouldn’t use it? I really appreciate any help and advice you can supply. Thanks again for all your wonderful recipes and for the actual ingredients that you use because it can definitely make a tremendous difference in the final outcome. Sometimes I hate paying the incredibly high prices but I figure we don’t have a lot of choice really.

Definitely! You wouldn't need to remelt if using them melted. Hope those bars were as delicious as they sound!

It's 2 tablespoons.