These chocolate peanut butter bars are a simple and delicious no bake dessert recipe that needs just four ingredients.
Peanut butter and chocolate are without a doubt one of the best flavor combinations.
Pairing them together to make no bake dessert is a no brainer.
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The best peanut butter chocolate bars
These no bake bars are yet another delicious treat featuring the ever-winning combination of peanut butter and chocolate. I was inspired to make them after wanting to make something that was a cross between peanut butter cups and fudge and these fit the bill.
- It’s only 4 ingredients. These soft and delicious bars are made with peanut butter, maple syrup, coconut flour, and chocolate. Nothing else is needed!
- It’s secretly healthy. These bars are high in healthy fats and protein, and also use refined sugar free sweeteners!
- Ready in minutes. This no bake recipe takes a handful of minutes to make..seriously, could not be any easier.
Here are the only four ingredients you need to make these bars.
- Peanut butter. Use smooth peanut butter for these bars. You can use both store-bought and homemade peanut butter.
- Maple syrup. Use pure maple syrup for the best flavor. Pure maple syrup is free of refined sugar which makes it a healthier choice.
- Coconut flour. This high-fiber flour contributes to the unique soft and fudgy texture of the bars. Unlike regular flour that can’t be eaten raw, coconut flour is completely safe to consume without cooking.
- Chocolate. Use any chocolate chips of your choice.
How to make chocolate peanut butter bars
Making these chocolate-covered peanut butter bars is really easy. The most difficult part about making them is waiting for the peanut butter base to set.
Step 1 – Prepare the peanut butter mixture
Add the peanut butter, maple syrup, and coconut flour to a mixing bowl and mix well. If the batter turns out too thick, add a splash of plant-based milk to thin it out.
Transfer the peanut butter mixture into an 8×8-inch pan lined with parchment paper. Spread it out evenly in the pan and press firmly in place. Place the pan in the freezer.
Step 2 – Melt the chocolate
While the peanut mixture sets, melt the chocolate chips in the microwave or using a double boiler.
Step 3 – Cover with chocolate and allow the bars to set
Cut the peanut butter bars into 12 pieces. Dip each bar in the melted chocolate using two forks. Make sure all sides are evenly coated. Place the chocolate-covered bar on parchment paper and repeat until all bars are covered. Refrigerate the bars until firm.
Dietary swaps and substitutions
The beauty of these chocolate peanut butter no bake bars is that they are so easy to customize to fit a plethora of diets out there!
- Cut the carbs. For keto-friendly peanut butter bars, use keto maple syrup or another sugar-free syrup of your choice. Use sugar free chocolate chips, too.
- Sub out the coconut flour. You can use almond or oat flour instead. Be careful to add more if the batter is too thin (coconut flour is super absorbant!).
- Make it nut-free. If you are allergic to nuts, swap the peanut butter for sunflower seed butter or smooth tahini.
- Swap out the dairy. Use vegan chocolate chips to make these bars dairy-free.
- If the peanut butter mixture turns out too thick, add some water or milk to it. Start with a tablespoon. Mix well and add more if needed.
- If you are short of time, pour the melted chocolate over the peanut butter bars before cutting them. Cut the bars into even pieces when the chocolate layer has fully set.
- When using a liquid sweetener, such as liquid stevia drops, add the sweetener to the peanut butter and mix well. Then add the coconut flour, mix, and give the batter a try to make sure it is sweet enough.
- When using granulated sweeteners, such as sugar, granulated monk fruit sweetener, or stevia, mix them thoroughly with coconut flour and peanut butter. You may need to use more liquid to achieve the needed batter consistency when using a granulated sweetener.
To store. Store these no-bake bars at room temperature for up to 7 days. Refrigerate these bars in an airtight container for up to 2 months.
To freeze. These bars are also freezer friendly. Arrange them in an airtight container with sheets of parchment paper in between. Freeze the bars for up to 6 months.
Yes, you can use chunky peanut butter for this recipe if you don’t mind the peanut pieces in the batter.
While you can bake this peanut butter batter, there is no need to do it. You can eat these bars safely without baking them and enjoy a softer and creamier texture.
If your peanut butter bars are crumbly, you may have added too much coconut flour to the mixture or too little syrup and/or liquid.
Peanut Butter Chocolate Bars
- Line an 8 x 8-inch pan or square pan with parchment paper.
- In a large mixing bowl, combine your coconut flour, maple syrup, and peanut butter, and mix well. If the batter is too thick, add some milk/liquid to thin it out.
- Transfer the peanut butter batter into it and press firmly in place. Once done, place in the freezer.
- Melt your chocolate chips. Once melted, cut your peanut butter bars into 20 equal bars. Using two forks, dip each bar in the melted chocolate until evenly coated. Repeat until all the bars are covered.
- Refrigerate chocolate peanut butter bars until firm.
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