Line the square tin with parchment paper
Fit the Creaming Beater 
Add crushed amaretti biscuits, almond flour, peanut butter and maple syrup into the warming bowl, fit the splashguard
Heat – 3 minutes, heat setting 5, speed Stir 1
Set aside and let cool slightly

Add chocolate chips into the warming bowl
Stir until combined
Transfer the mixture into the square tin and level 
Chill in the freezer – 10 minutes

Clean the warming bowl and fit the Creaming Beater
Add dark chocolate and coconut oil into the warming bowl, fit the splashguard
Heat until melted – 5 minutes, heat setting 7, speed Stir 1
Set aside and let cool slightly

(Tip: This step is optional)
Add peanut butter and butter into a heatproof bowl
Heat in a microwave until melted – 20-30 seconds and then stir until smooth
Remove the tin from the freezer and place on a work surface
Let rest – 5 minutes

Working quickly, pour the melted chocolate into the tin
Drizzle or pipe the peanut butter mixture over the chocolate in straight lines
Lightly draw a skewer through the peanut butter lines to create a feathered or marbled effect
Sprinkle with sea salt flakes (optional)
Chill in the fridge – 10 minutes

To Serve
Slice into bars

Substitutions
Amaretti biscuits can be replaced with ginger or digestive biscuits
Chocolate chips can be replaced with chocolate 
Dark chocolate can be replaced with dark chocolate chips