1.   Either line a 9 x 9 inch or about 22 X 22 cm square cake pan or two 9 inch or 22 cm loaf pans with parchment paper

2.   Crumble the keto sugar cookie using a food processor, or crumble with your fingers. Measure the crumbs and set aside

3.   Pour the melted unsalted butter into a large mixing bowl and add the peanut butter. Using a hand blender mix until well combined. Add the sweetener and mix again until smooth and well combined

4.   Pour the cookie crumbs into the bowl with the peanut butter mixture. Using a spatula, fold until well combined

5.   Pour the mixture into the parchment lined pan of your choice. Smooth surface. Put the pan into the fridge to set

6.   Into a smaller bowl, add the chopped unsweetened chocolate, the peanut butter and the sweetener. Melt over a bain Marie, stirring constantly as the chocolate is melting. Cool to room temperature

7.   Pour the cooled chocolate mixture over the peanut butter base, spreading evenly over the entire surface. Return to the refrigerator. Chill for a couple of hours, or overnight

8.   Cut into 16 squares or bars. Keep refrigerated between servings. Enjoy!