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Imagine rich peanut butter combined with creamy chocolate ganache. The end result is these no-bake chocolate peanut butter bars, perfect for a gluten-free and dairy-free treat.
I love sweets, that’s the truth. There is no way to escape my sweet tooth, so I’m embracing it with healthier treats.
I love a nice bar, so I thought I’d make some myself. Instead of getting the ones in the shop: usually too sweet and too dry!
So, I rolled up my sleeves and made these bars happen. My little neighbor loved them, so they’re officially kid-approved.
Another great thing about this recipe is its ingredients. You only need 6 ingredients to make these delicious bars, and most of them you can find in your pantry right now.
And, don’t get me started on the texture of these bars.
Pin this now to find it later
Pin ItThe peanut butter base holds together nicely while staying soft and creamy. It’s firm enough for you to slice clean, but tender enough that it just melts in your mouth.
Then, the chocolate ganache just adds a layer of creaminess without overwhelming the peanut butter flavor.
Ingredients and Substitutes
PEANUT BUTTER BASE
Peanut butter, unsalted (½ cup) – You can replace it with other nut seed butters like almond butter, cashew butter, or sunflower seed butter.
Coconut flour (½ cup) – Swap with almond flour or oat flour. However, the texture may slightly change.
Maple syrup (¼ cup) – If you don’t have maple syrup, you can also use honey, agave, or a sugar-free liquid sweetener.
GANACHE
Dark chocolate chips (1/2 cup) – Replace with semi-sweet chocolate chips or chopped dark chocolate bars. If you want to reduce your sugar intake, choose sugar-free chocolate chips.
Peanut butter (2 tbsp) – You can also use almond butter or another creamy nut butter.
Coconut oil (1 tbsp) – Swap with butter, ghee, or avocado oil.
How to Make No-Bake Peanut Butter Bars
Step 1. First, prepare a loaf pan by lining it with parchment paper. I recommend using a 9×4”.
Grab a medium bowl and add the ingredients for the peanut butter base.
Step 2. Mix all the ingredients to create a thick dough.
Step 3. Spread the dough inside the loaf pan and level it out using a spoon or a spatula. Just make sure that it covers the entire loaf pan.
Place it in the freezer while you prepare the ganache.
Step 4. In a microwave-friendly bowl, add the peanut butter, coconut oil, and chocolate chips. Heat it up in 30-second increments.
Make sure you are giving it a stir in between heating rounds to make sure it gets all combined and it doesn’t burn.
Step 5. Remove the peanut butter from the freezer and pour the ganache all over it. Grab a spatula and level out the chocolate.
Place the loaf pan back in the freezer for another 10-20 minutes until the chocolate sets.
Step 6. Take it out of the freezer and slice it up into 8 bars. Sprinkle some sea salt if you want and enjoy.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
Keto-Friendly Option: Replace the maple syrup with powdered erythritol or monk fruit. Make sure you are also using sugar-free chocolate chips.
Nut-Free Version: Replace the peanut butter with sunflower seed butter or tahini.
Boost the Flavor: Add extra ingredients like vanilla extract, shredded coconut, cinnamon, or cacao nibs.
My Tips & Tricks
- Let the Ganache Cool Down: Make sure you let the ganache cool down for 2-3 minutes before pouring it over the base. This prevents the base from melting, and it ensures clean layers.
- Clean Slices: Use a sharp knife warmed under hot water to create clean cuts. Make sure you wipe the blade between cuts to prevent dragging.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 3 weeks (if they are able to last that long). Make sure that if you are layering them, place parchment paper in between to prevent them from sticking.
You can also keep them in the freezer for up to 3 months. And, when you are ready to have them, place them in the fridge for 30 minutes to thaw them or at room temperature for 15-20 minutes.
My Other No-Bake Treats
No-Bake Peanut Butter Bars
Cals: 209 Protein: 2.4 Carbs: 15 Fat: 17
Ingredients
Peanut Butter Base
- ½ cup peanut butter unsalted
- ½ cup coconut flour
- ¼ cup maple syrup
Ganache
- ½ cup dark chocolate chips
- 2 tbsp peanut butter
- 1 tbsp coconut oil
Instructions
- Line a bread loaf pan with parchment paper. I used a 9’’x4’’.
- In a medium bowl, combine peanut butter base ingredients. It’ll form a thick ball of dough. Spread this dough inside the loaf pan, pack it as well as you can, and level it out with a spoon. Do make sure the whole loaf pan is covered.
- Pop into the freezer while you’re preparing ganache.
- Add chocolate chips, peanut butter and coconut oil into a microwave-safe bowl and pop into the microwave. Heat up in 30s increments and mix in between until the chocolate completely melts and all of the ingredients are well combined.
- Pour the ganache all over the peanut butter base and spread it around evenly.
- Return the loaf pan to the freezer for another 10-20 minutes until the chocolate is set.
- Take it out of the freezer, slice the batch into 8 bars. Store in the fridge for as long as 3 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes great. I used Almond Meal instead of Coconut flour and base was a bit soft I added a little more of the meal but still a bit soft. I will still eat it in very small squares as rich.
Hello Karen, yes this recipe doesn’t work that well with almond flour. Even with very fine almond flour you’ll struggle to keep it together, mostly because almond flour is nowhere near as absorbent as coconut flour is.
I HIGHLY recommend to use coconut flour next time as instructed in the recipe! 😉
These look delicious and easy to make. I don’t even have to wait for the oven to heat up!