In a small bowl combine the golden monk fruit, 2 tbsp of coconut oil and almond extract. Spread the mixture out onto a baking pan lined with parchment paper. Bake for 7-10 minutes until the product is glassy (similar to baking sugar). Place immediately in the freezer to cool and harden (30+ minutes)
On a low speed, mix the cream cheese, butter, powdered erythritol until smooth. Add the peanut butter, 2 tbsp of coconut oil – mix again.
Remove the product from the freezer and crumble in to quarter sized pieces and fold the crunchy bits into the peanut butter mixture. This is what gives the bars that “Butterfinger” crunch.
Spread in a parchment lined baking dish and spread evenly – a bread pan works well too!
In a small bowl, place the chocolate chips and heavy cream, and melt in the microwave for 30 seconds. Stir until smooth. Pour and evenly spread melted chocolate over the peanut butter mixture.