Go Back
+ servings
Print
Front view of stacked chocolate peanut butter bars on a white background

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. 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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.