Chocolate Peanut Butter Bars

These Chocolate Peanut Butter Bars are easy to make with layers of chocolate & peanut butter with a gluten free almond flour shortbread base. They’re no bake, vegan, freezer-friendly, gluten-free and naturally sweetened with maple syrup with sugar-free keto options making them the perfect healthy treat!

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Updated October 2020

Healthy Chocolate Peanut Butter Bar Recipe

Are you a fan of chocolate and peanut butter? If so then these Chocolate Peanut Butter Bars are for you! They’re healthy no bake candy bars that are easy to make with layers of rich chocolate, creamy peanut butter over a soft paleo and keto-friendly shortbread crust. They sort of remind me of Millionaire Bars or Twix Bars except they’re made with wholesome grain free flours and are refined sugar free.

Why you’ll love this homemade candy bar recipe

• a healthier version of Twix Bars and Millionaire Bars
• vegan, refined sugar-free with low carb keto sweetener options
• freezer-friendly and a delicious and healthier treat for lunchboxes or an afterschool snack
• easy to make with just a few ingredients
• a delicious no bake recipe with no oven or mixer required

Ingredients you need

All you need to make these keto peanut butter bars are:

• Super fine blanched almond flour: our favorite paleo, low carb gluten-free flour to use in place of all purpose flour
• Coconut Oil – melted and cooled. Use refined if you’re not a fan of the coconut flavor. Any other neutral tasting oil, vegan butter, melted ghee or regular butter would work if not dairy-free.
• Sugar-free Lakanto maple syrup – Adds sweetness and extra moisture. You can sub with another liquid sweetener of your choice such as Yacon syrup. For a natural paleo sweetener option, use coconut nectar syrup or pure maple syrup.
• Peanut butter – make sure you use drippy peanut butter and not near the bottom of the jar. We like to use pure peanut butter with no aded oil, no added sugar. You can also swap the peanut butter with almond butter, cashew butter or sunflower seed butter to make these bars paleo-friendly.
• Pure vanilla extractand fine sea salt – adds flavor, balances sweetness and makes this peanut butter chocolate bars delicious
• Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Hu’s Kitchen Gems or Lily’s Sweets

How to make Chocolate Peanut Butter Bars

These homemade twix bars come together easier than you think! Be sure to follow the step-by-step instructions and watch the video:

1. MAKE THE SHORTBREAD: In a small bowl, use a fork to mix together the coconut flour, maple syrup, coconut oil, vanilla and salt until combined and a thick dough forms.
2. TRANSFER DOUGH TO PAN: Press the dough into a lined 9×5 loaf pan. Place the pan in the freezer while you make peanut butter layer.
3. MAKE THE PEANUT BUTTER LAYER: Melt the maple syrup, coconut oil and peanut butter either in a pot over low heat or in the microwave. Whisk together very well, until thick and glossy. Remove the shortbread from the freezer and pour the caramel evenly over the crust. Return the pan back to the freezer.
4. MAKE THE CHOCOLATE LAYER: Melt the chocolate with the coconut oil either in a pot over low heat or in the microwave.
5. ASSEMBLE AND CHILL: Once melted, let sit for several minutes, before pouring over the top of the caramel layer. Spread out evenly, before refrigerating until the chocolate has firmed up.

Storing and Freezing Tips

• To store: Store the peanut butter bars in an airtight resealable container. These shortbread bars will keep fresh refrigerated for 2 weeks.
• To freeze: Place the sliced bars on a large baking sheet and freeze for 30 minutes, or until frozen. Once hard, transfer the frozen bars to a large resealable bag or an airtight container and separate each layer with parchment paper. Store in the freezer for up to 4 months.
• To thaw –  remove the bars from the freezer and let the millionaire bars sit at room temperature or in the refrigerator overnight.

More healthy dessert recipes:

Healthy Pumpkin Bars

Chocolate Chip Cookie Bars

Homemade Protein Bars

4.48 from 19 votes

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Chocolate Peanut Butter Bars

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

These Chocolate Peanut Butter Bars are easy to make with layers of chocolate & peanut butter with a gluten free almond flour shortbread base. Freezer-friendly, gluten-free and naturally sweetened with maple syrup with sugar-free keto options making them the perfect healthy treat!

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter dessert, easy dessert recipe

Servings: 16 bars

Calories: 189 kcal

Author: Kelly

Ingredients

Shortbread Layer:

• 1 1/2 cups superfine blanched almond flour
• 3 Tablespoons coconut oil , melted - use refined for no coconut flavor
• 2 1/2 Tablespoons Lakanto sugar-free maple syrup , can sub with Yacon syrup, or other monk fruit syrup sweetner. For a paleo sweetener option, use 3 Tablespoons pure maple syrup or coconut nectar
• 1/8 teaspoon salt

Peanut Butter Layer:

• 1/2 cup drippy all natural peanut butter , be sure not to use near the bottom of the jar. Can also sub with almond butter, cashew butter or sunflower seed butter for paleo.
• 1/4 cup Lakanto sugar-free maple syrup , can sub with Yacon syrup, or other monk fruit syrup sweetner. For a paleo sweetener option, use 1/3 cup pure maple syrup or coconut nectar
• 1 teaspoon pure vanilla extract

Chocolate Layer:

• 1 1/2 cups dairy-free chocolate or chocolate chips , we like Lily's Sweets or Hu's Kitchen Gems
• 1 tablespoons coconut oil

Instructions

1. MAKE THE SHORTBREAD: In a small bowl, use a fork to mix together the coconut flour, maple syrup, coconut oil, vanilla and salt until combined and a thick dough forms.

2. TRANSFER DOUGH TO PAN: Press the dough into a lined 9x5 loaf pan. Place the pan in the freezer while you make peanut butter layer.

3. MAKE THE PEANUT BUTTER LAYER: Melt the maple syrup, coconut oil and peanut butter either in a pot over low heat or in the microwave. Whisk together very well, until thick and glossy. Remove the shortbread from the freezer and pour the caramel evenly over the crust. Return the pan back to the freezer.

4. MAKE THE CHOCOLATE LAYER: Melt the chocolate with the coconut oil either in a pot over low heat or in the microwave.

5. ASSEMBLE AND CHILL: Once melted, let sit for several minutes, before pouring over the top of the peanut butter layer. Spread the chocolate out evenly then place the pan in the fridge or freezer until the chocolate has firmed up.

   Remove from pan and cut into bars. STORE BARS in fridge or freezer.

Recipe Video

Nutrition Facts

Chocolate Peanut Butter Bars

Amount Per Serving (1 bar)

Calories 189 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 3g3%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.