No Bake Peanut Butter Bars
By Sammi Brondo — July 24, 2024
There’s no better dessert combination than chocolate and peanut butter. Truly the most elite.
My favorite dessert of all time are Reese’s peanut butter cups and chocolate chip cookies.
This is specific too – I like warm, gooey chocolate chip cookies. And the holiday Reese’s – the ones that have a much higher ratio of peanut butter to chocolate (iykyk).
It’s always bummed me out that the holiday Reese’s essentially go on hiatus between Easter in April and Halloween in October. Surely we could find another holiday during those 6 months to create a Reese’s shape for, no?!
Yes, I’ve thought about this a lot. Lol.
So anyway, what I love about these No Bake Peanut Butter Bars is that they taste almost exactly like those holiday Reese’s.
Are they the exact same? No, of course not. And I’m definitely not suggesting that these are a replacement for real Reese’s.
But, they taste just as good. And are such a delicious option when you want a make at home, peanut butter and chocolate-y treat.
The base is so thick and luscious. It’s sweet but not too sweet and has the most perfect peanut butter texture.
On top, go as heavy on the chocolate as you like! I prefer a layer that’s not too thin.
There are so many ways you can customize these bars too. Use semi-sweet, milk, or dark chocolate. Add sea salt or peanuts on top.
The peanut butter and chocolate world is your oyster 🙂 I hope you love them!
Mix the peanut butter layer
Line a 6 x 7.5 (or square) baking dish with parchment paper.
In a large bowl, add the peanut butter and maple syrup. Mix well until combined.
Add flour & salt
Add the almond flour and salt. Mix well until smooth.
Layer into baking dish
Pour the mixture into the lined baking dish. Using your hands or a spatula, spread the peanut butter mixture evenly, making sure it’s flat on top.
Melt the chocolate
Make the chocolate layer: in a bowl, add the chocolate chips, peanut butter, and coconut oil. Melt in the microwave for 2 minutes, stirring halfway through. Stir until smooth.
Pour chocolate layer & spread
Pour the chocolate layer on top of the peanut butter layer and spread until even and smooth.
Chill for 1 hr
Place in the fridge to harden for at least 1 hour.
Cut & serve
Remove from the fridge and cut into 8 squares.
Notes
- Peanut butter: Use a natural peanut butter to make these. It’ll mix the best and result in the best texture and flavor. If you only have regular peanut butter on hand though, that’s fine! Just add less maple syrup (you can taste the peanut butter layer as you mix to check the sweetness).
- Chocolate: I used semi-sweet chocolate chips. You can also use dark or milk chocolate. I like adding a little peanut butter to the melted chocolate to give it more of a ganache-like texture. If you prefer the chocolate to be harder, don’t add the peanut butter when melting and only melt the chocolate with coconut oil.
- Mix ins: You can add different mix ins to these bars. Try adding crushed peanuts or pretzels to the peanut butter to add crunch. Or you can add them on top of the chocolate. I love a little flaky salt on top!
- Storage: Store these bars in an airtight container either in the fridge or freezer. They’ll last in the fridge for up to 1 week or in the freezer for up to 1 month. Do not store them at room temperature.
Ingredients
Peanut butter layer
- 1 cup natural peanut butter
- 1/4 cup maple syrup
- 1 cup fine almond flour
- 1/2 teaspoon salt
Chocolate layer
- 1 1/4 cups chocolate chips
- 2 tablespoons natural peanut butter
- 1 tablespoon coconut oil
Instructions
- Line a 6 x 7.5 (or square) baking dish with parchment paper.
- In a large bowl, add the peanut butter and maple syrup. Mix well until combined.
- Add the almond flour and salt. Mix well until smooth.
- Pour the mixture into the lined baking dish. Using your hands or a spatula, spread the peanut butter mixture evenly, making sure it’s flat on top.
- Make the chocolate layer: in a bowl, add the chocolate chips, peanut butter, and coconut oil. Melt in the microwave for 2 minutes, stirring halfway through. Stir until smooth.
- Pour the chocolate layer on top of the peanut butter layer and spread until even and smooth.
- Place in the fridge to harden for at least 1 hour.
- Remove from the fridge and cut into 8 squares.
Did you make this recipe?
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This looks like perfection. Can’t wait to make it.
Could I use pre baked all purpose flour. Or coconut flour? We have a tree nut allergy in the house.
Yes either! As long as the flour is heat treated it’s fine to use and eat. You can also use finely ground oat flour too!
Instead of the almond flour would I be able to ground up 1 cup of oats?