Three layer Peanut Butter Chocolate Bars taste just like a peanut butter cup, but even better! You’ll love this refined sugar-free and grain-free treat. They come together so easily without any baking!
Three layers of absolute perfection here: a chocolate cookie crust, smooth peanut butter filling, and ganache topping.
These legit taste like a peanut butter cup. And who doesn’t love this classic combo? I am trying my normal tactics of preventing myself of eating too many by keeping them in the freezer. The only problem? They taste sooooo good frozen, too!!! What’s a girl to do?
Someone needs to come to my house and remove these 3 layer peanut butter chocolate bars ASAP. I.can’t.stop.eating.them.
The best part about these amazing bars, is that no baking is involved. Just over here trying to enjoy my summer without having to heat up my kitchen! I know you all are going to go absolutely cRaZY about these bars, that you’ll want to dive in right away and make them.
So let’s get to it.
How to make Peanut Butter Chocolate Bars:
Here are the ingredients we will need for the 3 layer bars:
- almond meal or flour
- cocoa powder
- coconut oil
- maple syrup
- sea salt
- peanut butter (or nut butter of choice)
- vanilla extract
- coconut flour
- chocolate chips
We start by making the “cookie” layer. We’ll start by mixing together the almond meal, cocoa powder, coconut oil, syrup, and sea salt. It will form a sticky “dough” type mixture. Set aside an 8×8 pan and cover with parchment paper like a sling (you can also spray with nonstick spray). Press the dough mixture into the pan with your fingers, or use a piece of parchment paper on top as you press down. Transfer the pan to the freezer.
Make the peanut butter layer by stirring the peanut butter with melted coconut oil, vanilla extract, and maple syrup. Spread this layer on top of the chilled chocolate cookie layer.
Transfer back to the freezer and let chill for about 15-20 minutes, or until firm. Now make the chocolate layer by melting the chocolate chips with coconut oil and stir until smooth. Pour the chocolate layer on top of the peanut butter layer. and spread with a spatula.
Chill for another hour. Pull out of the freezer and cut into small pieces. I cut into a 6×6 grid for small pieces.
Storing/Serving:
Store in the freezer or fridge. They will melt and the peanut butter layer will get runny if left at room temperature for a long period of time. This is not the recipe you want to take to a summer party on a hot day, they will melt! My family prefers eating them out of the fridge (they say the taste is better), I actually love them directly from the freezer.
Paleo option:
Use cashew butter or almond butter in place of peanut butter for a Paleo option!
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Peanut Butter Chocolate Bars
Ingredients
For the chocolate cookie layer:
- 1 1/4 cups almond meal or almond flour
- 1/4 cup cocoa powder
- 3 tbsp real maple syrup
- 2 tbsp melted coconut oil
- pinch of sea salt
For the peanut butter layer:
- 1 cup creamy natural peanut butter*
- 3 tbsp real maple syrup
- 2 tbsp melted coconut oil
- 2 tbsp coconut flour
- 1 tsp vanilla extract
For the chocolate ganache:
- 1 cup chocolate chips**
- 1 tbsp coconut oil
- pinch of sea salt
Instructions
Prepare an 8x8 pan by creating a sling with parchment paper. Set aside.
In a medium sized bowl, stir together almond meal and cocoa powder. Now pour in the melted coconut oil, then the maple syrup (best to have warm or room temperature syrup so that it doesn't harden the coconut oil) and mix with a wooden spoon. Add in salt and stir. Spoon the mixture into the prepared pan, and gently press the mixture into the pan and evenly spread. Place inside the freezer, and chill for at least 15 minutes.
Now make the the peanut butter layer. Stir together the peanut butter, syrup, coconut oil, coconut flour, and vanilla extract. Mix until smooth and evenly spread the mixture on top of the cookie crust layer. Set back into the freezer and chill for at least 20 minutes.
Melt the chocolate chips and coconut oil (can use the stovetop or microwave in 30 second intervals). Stir until smooth and pour over the chilled peanut butter layer. Spread with a spatula and place back in the freezer. Chill for at least 1 hour.
Remove from the freezer and cut into small squares. Serve cold, and store in the fridge or freezer.
Recipe Notes
*For a Paleo option, use cashew butter or almond butter. My personal preference is cashew butter!
**Use a dairy-free chocolate brand for the chocolate chips for a vegan option. Good brands include EnjoyLife or Lily.
Amazing!!!!! Another winning recipe. Had to encourage my children to eat them all otherwise I would be hating myself in the morning;) They are insanely delicious. Way BETTER than a PB cup. Thank you, Amy!!