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.
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
- 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
Frequently Asked Questions
Yes! Just use peanut butter instead of almond butter. They make not taste like peanut butter cups, but they’ll still be delicious!
If you want extra crunchy bars, use crunchy peanut butter or add some peanuts into the peanut butter mixture when adding the chocolate chips.
Stored in an airtight container, these will keep for up to 2 weeks in the fridge or 2 months in the freezer.
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 (Vegan, Gluten Free)
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.
So delicious! My husband and toddler loves them!!
Thank you so much!!
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.
That makes me so happy. THANK YOU!
Yummmmmmmm! Already making my second batch of these…so delicious!
That makes me so happy. THANK YOU!!
Dan you sub with reg flour?
Thanks!
I’m not sure! I’m gluten free so I haven’t tested with regular flour.
You cant because they are no bake, raw flour can make you sick
Maybe if you hear treat regular flour it could work?? Not to sure
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)
I pretty much make these every Saturday night. They’re the freaking BEST! Thank you!
Anyone make this tree nut free? Maybe oat flour?
I have made these with oat flour and they have turned out great!
Any subs for the ghee or coconut oil? Can’t wait to make these!
Butter works!
Can I use coconut flour in place of almond flour?
Yes, but you won’t need as much. Just add in slowly until the texture is like cookie dough.
Can you make this with coconut flour? I’m allergic to almonds but this sounds amazing!!
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.
Could I sub half the almond flour with protein powder?
I haven’t tried but it should work. Just add in slowly until it reaches the texture of cookie dough.
Since you add salt is the peanut butter supposed to be unsalted?
I’ve used either one and they both work well. I don’t notice that the salted peanut butter makes it especially salty.
SO GOOD! I added cornflakes under the chocolate….highly recommend!
OMG! I need to try that. Thanks so much for leaving a review!
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!
Amazing! So glad you both enjoyed them!!
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?
Yes you can make it ahead. Either way works! You can cut them ahead of the time, or cut later before serving.
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….
I hope you enjoyed them!!
Should the peanut butter be the commercial kind with sugar, or the “natural” kind without sugar? Thank you 🙂
Natural kind, or it may end up too sweet.