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What Great Grandma Ate / Recipes / No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten Free)

No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten Free)

Last Updated on May 7, 2025 by Jean Choi

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These vegan chocolate peanut butter bars remind me of peanut butter cups, with crunchy bites of chocolate chips! Uses simple and easy ingredients and comes together quickly.

No bake chocolate peanut butter bars stacked on top of each other

Chocolate and peanut butter are a match made in heaven. I love fruity desserts, but if I see this combo of flavors, I immediately grab it over any other options. When my husband tasted these chocolate peanut butter bars for the first time, he said “Oh dang, these are even better than peanut butter cups!” Which is basically the best compliment ever and I have to agree with him. They are honesty great for any time of the year, but I love them in the summer when it’s too hot to turn on the oven because they are no-bake.

Gluten Free & Vegan Chocolate Peanut Butter Bars Recipe

These chocolate chip peanut butter bars couldn’t be easier to make. With just 6 simple ingredients (not counting salt), I didn’t even have to make an extra trip to the grocery store, because I already had everything I needed in the pantry. You basically mix the peanut butter bar layer, press into a pan, then freeze. Then you make the chocolate layer and pour it over the peanut butter layer. Freeze again, then cut into squares. That’s it – smooth, velvety, crunchy, and chocolatey dessert in no time.

Ingredients for These No-Bake Bars

Ingredients for chocolate peanut butter bars in bowls
  • peanut butter: I recommend smooth creamy peanut butter, but you may use the crunchy kind if you don’t mind the texture. If you are grain free and/or paleo, you can always almond butter instead.
  • maple syrup
  • coconut oil: If you aren’t vegan, I love using ghee or butter instead for that extra buttery flavor.
  • vanilla extract
  • sea salt
  • almond flour
  • semi-sweet chocolate chips: For vegan chocolate chips, I love this brand.

How to Make Chocolate Peanut Butter Bars

Mixing dry ingredients in a large bowl
Step 1: Line an 8×8 baking pan with parchment paper. In a mixing bowl, stir together peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt until smooth.
Stirring in almond flour
Step 2: Stir in almond flour until a thick mixture is formed.
Folding in chocolate chips to the batter
Step 3: Fold in chocolate chips.
Spreading peanut butter bar batter into a parchment lined square pan
Step 4: Press into the prepared baking pan in an even layer, and freeze while you prepare the chocolate layer.
Melting chocolate in a bowl
Step 5: In a microwave-safe bowl, add chocolate chips and peanut butter. Microwave in 30-second increments until melted and smooth when stirred. You can also use a double boiler.
Pouring melted chocolate over the peanut butter layer
Step 6: Pour the melted chocolate over the peanut butter layer and spread evenly. Freeze for 1 hour.
Slicing no bake chocolate peanut butter bars into squares
Step 7: Remove from the freezer, then slice into 16 squares. You can run the knife under hot water before slicing for a cleaner cut. Store in the fridge or freezer.
Lifting a chocolate peanut butter bar from a stack

Frequently Asked Questions

How do I make the chocolate peanut butter bars paleo?

Yes! Just use peanut butter instead of almond butter. They make not taste like peanut butter cups, but they’ll still be delicious!

Can I add peanuts to make the bars extra crunchy?

If you want extra crunchy bars, use crunchy peanut butter or add some peanuts into the peanut butter mixture when adding the chocolate chips.

How long can I store these?

Stored in an airtight container, these will keep for up to 2 weeks in the fridge or 2 months in the freezer.

Close up view of a chocolate peanut butter bar that's been bit into.

If you enjoyed these no-bake peanut butter bars, you might also like…

  • Paleo Reese’s Bars
  • Vegan No Bake Snickers Bars (Paleo Option)
  • Homemade Twix Bars Recipe (Paleo, Vegan)
  • 2 Ingredient Chocolate Fudge (Paleo, Vegan, Keto)
  • Coconut Cream Eggs (Vegan, Paleo) – Yummy Dairy Free Easter Treat!
No Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten Free)

These vegan chocolate peanut butter bars remind me of peanut butter cups, with crunchy bites of chocolate chips! Uses simple and easy ingredients and comes together quickly.
5 from 7 votes
Print Pin
Course: Dessert
Prep Time: 10 minutes minutes
Chilling Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 16 bars
Calories: 352kcal

Video

Ingredients

  • 1 cup + 2 tbsp smooth peanut butter divided (or almond butter, for paleo)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted, can also use ghee or butter (not vegan)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups almond flour oat flour also works
  • 1½ cup semi-sweet chocolate chips divided

Instructions

  • Line an 8×8 baking pan with parchment paper. In a mixing bowl, stir together 1 cup peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt until smooth.
    1/3 cup maple syrup, 1/4 cup coconut oil, 2 tsp vanilla extract, 1/4 tsp sea salt
  • Stir in almond flour until a thick mixture is formed.
    2 cups almond flour
  • Fold in 1/2 cup chocolate chips.
  • Press into the prepared baking pan in an even layer, and freeze while you prepare the chocolate layer.
  • In a microwave-safe bowl, add the remaining 1 cup of chocolate chips and 2 tbsp of peanut butter. Microwave in 30-second increments until melted and smooth when stirred. You can also use a double boiler.
  • Pour the melted chocolate over the peanut butter layer and spread evenly. Freeze for 1 hour.
  • Remove from the freezer, then slice into 16 squares. You can run the knife under hot water before slicing for a cleaner cut. Store in the fridge or freezer.
Nutrition Facts
No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten Free)
Amount Per Serving (1 bar (makes 16)
Calories 352 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 108mg5%
Potassium 233mg7%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 14g16%
Protein 8g16%
Vitamin A 11IU0%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
2.4K shares
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By Jean Choi | July 24, 2022

Comments

  1. Susan says

    July 30, 2022 at 4:16 pm

    5 stars
    So delicious! My husband and toddler loves them!!

    • Jean Choi says

      August 2, 2022 at 12:55 pm

      Thank you so much!!

  2. Erica says

    August 1, 2022 at 3:55 pm

    5 stars
    This recipe was so good! I agree with your husband it is better than a Reese Cup. My daughter loves them and I had to tell her they’re special treats so she didn’t try to eat them all.

    • Jean Choi says

      August 2, 2022 at 12:53 pm

      That makes me so happy. THANK YOU!

  3. Jenni says

    August 3, 2022 at 4:18 pm

    5 stars
    Yummmmmmmm! Already making my second batch of these…so delicious!

    • Jean Choi says

      September 22, 2022 at 8:37 pm

      That makes me so happy. THANK YOU!!

  4. Shawn says

    September 18, 2022 at 6:42 am

    Dan you sub with reg flour?

    Thanks!

    • Jean Choi says

      September 22, 2022 at 8:29 pm

      I’m not sure! I’m gluten free so I haven’t tested with regular flour.

    • Aya says

      August 5, 2023 at 5:02 am

      You cant because they are no bake, raw flour can make you sick

      • Cecilia says

        August 8, 2023 at 1:06 pm

        Maybe if you hear treat regular flour it could work?? Not to sure

      • Zee Ryan says

        August 25, 2023 at 2:10 pm

        What if you heat treat it? make sure to convert almond flour to reg flour, reg flour is a lot more dense so you’d about half it (i think)

  5. Bethany says

    October 29, 2022 at 7:34 pm

    5 stars
    I pretty much make these every Saturday night. They’re the freaking BEST! Thank you!

  6. Anna says

    August 3, 2023 at 6:08 pm

    Anyone make this tree nut free? Maybe oat flour?

    • stari says

      October 21, 2023 at 11:48 pm

      I have made these with oat flour and they have turned out great!

  7. Melissa says

    August 5, 2023 at 4:46 pm

    Any subs for the ghee or coconut oil? Can’t wait to make these!

    • Jean Choi says

      August 7, 2023 at 11:02 am

      Butter works!

  8. Loz says

    August 10, 2023 at 3:20 pm

    Can I use coconut flour in place of almond flour?

    • Jean Choi says

      September 5, 2023 at 10:48 am

      Yes, but you won’t need as much. Just add in slowly until the texture is like cookie dough.

  9. Kaylee says

    August 24, 2023 at 6:58 pm

    Can you make this with coconut flour? I’m allergic to almonds but this sounds amazing!!

    • Jean Choi says

      August 28, 2023 at 10:54 am

      Yes, but you’ll need less with coconut flour because it’s very absorbent. I would just add a little bit at a time until reaches a moist cookie dough texture.

  10. Kim says

    September 4, 2023 at 10:59 am

    Could I sub half the almond flour with protein powder?

    • Jean Choi says

      September 5, 2023 at 10:45 am

      I haven’t tried but it should work. Just add in slowly until it reaches the texture of cookie dough.

  11. Lis says

    September 7, 2023 at 2:56 pm

    Since you add salt is the peanut butter supposed to be unsalted?

    • Jean Choi says

      October 1, 2023 at 3:49 pm

      I’ve used either one and they both work well. I don’t notice that the salted peanut butter makes it especially salty.

  12. Katelyn E Hart says

    November 6, 2023 at 12:50 pm

    5 stars
    SO GOOD! I added cornflakes under the chocolate….highly recommend!

    • Jean Choi says

      November 6, 2023 at 3:43 pm

      OMG! I need to try that. Thanks so much for leaving a review!

  13. Chloe says

    January 26, 2024 at 1:40 pm

    5 stars
    These were great! Even my picky husband loves them. I prefer to store frozen so they stay more firm. Recently gluten free and adding this to my recipes!

    • Jean Choi says

      January 26, 2024 at 3:09 pm

      Amazing! So glad you both enjoyed them!!

  14. Ashley says

    March 30, 2024 at 10:12 am

    Making these for Easter!
    Can they be made a day before and frozen til tomorrow? Should I freeze, cut, then freeze again til tomorrow; or wait to cut until tomorrow?

    • Jean Choi says

      March 30, 2024 at 11:16 am

      Yes you can make it ahead. Either way works! You can cut them ahead of the time, or cut later before serving.

  15. Rose Bowl says

    May 9, 2025 at 11:18 am

    5 stars
    I just made these and put them in the freezer to cool. I can’t wait to try. I added two tbsp spoons of PBfit, and used crunchy peanut butter. Thank you for taking the time to create and publish your Great Grandma recipe. I plan to try more….

    • Jean Choi says

      May 12, 2025 at 9:37 am

      I hope you enjoyed them!!

  16. Allison says

    May 9, 2025 at 9:26 pm

    Should the peanut butter be the commercial kind with sugar, or the “natural” kind without sugar? Thank you 🙂

    • Jean Choi says

      May 12, 2025 at 9:33 am

      Natural kind, or it may end up too sweet.

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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