These Peanut Butter Bars are easy, 4-ingredient, no-bake peanut butter bars that taste like Reese’s peanut butter cups, but healthier, made with no refined sugar.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Peanut Butter Bars
Ingredients
- 1 cup Peanut Butter - (note 1)
- ⅓ cup Maple Syrup - (note 2)
- 1 ⅓ cup Almond Flour - (note 3)
- 2 teaspoon Vanilla Extract - – optional
Chocolate Layer
- 6 oz Dark Chocolate - or 1 cup chocolate chips
- ⅓ cup Peanut Butter
Instructions
- Line an 8-inch x 8-inch pan with parchment paper. Lightly oil with cooking oil spray. Set aside.
- In a mixing bowl, add peanut butter, maple syrup, and vanilla extract if used. Stir with a rubber spatula until smooth and creamy.
- Add in almond flour and stir to combine and form a thick batter. It shouldn't be runny, but rather thick like cookie dough. If too smooth, stir in a little more almond flour.
- Press the batter into the pan into an even layer. Pop the pan in the fridge while you prepare the topping.
- In a microwave-safe bowl, add chocolate chips, and peanut butter.
- Microwave in 30-second bursts, stirring between each until it's fully melted, thick, and shiny.
- Pour the chocolate layer on top of the peanut butter layer, and use the back of a spoon to spread the chocolate layer evenly all over.
- Pop the pan in the freezer for 1 hour, until the chocolate layer is hard.
- Pop the pan out of the freezer and use the overhanging parts of the parchment paper to release the bar on a chopping board. Wait a good 10-15 minutes before cutting so the chocolate layer softens a bit, and it gets easier to cut the bars.
- Cut into 16 bars.
Notes
Nutrition
Ingredients and Substitutions
You only need 4 base ingredients to make these bars. Here’s how to pick them.
- Peanut Butter – This forms the base of the bars, providing a rich peanut flavor and creamy texture. Cashew butter, sunflower seed butter, or almond butter also work well. I also use it to mix with the chocolate chips for the top layer.
- Maple Syrup – It sweetens the peanut butter layer and helps bind the ingredients. Agave syrup or coconut nectar are also suitable sweeteners.
- Almond Flour – This adds structure to the bars. For nut-free options, you can use oat flour or sesame flour.
- Vanilla Extract – This is optional, but it adds to the flavor of the peanut butter layer.
- Dark Chocolate – This creates a rich chocolate topping. Any chocolate works. You can adjust the percentage for sweetness preference.
How to Make Peanut Butter Bars
This recipe is really easy to whip up. Here’s how in a few pictures.
Combine the maple syrup and peanut butter in a large bowl.
Incorporate the almond flour into the mixture.
Stir until the texture is smooth and well combined.
Press the batter into a square pan lined with parchment paper.
Melt the chocolate chips and peanut butter in a bowl and pour it over the base.
Spread the chocolate all over the base with a spatula.
Freeze the pan for 1 hour and take it out.
Let it warm up for 10 minutes before slicing it with a warm knife.
Carine’s Tips
Let me share a few more tips for perfect peanut bars.
- Vanilla in Peanut Butter – Adding a bit of vanilla extract to the peanut butter layer enhances its flavor.
- Sea Salt Flakes – Serving the bars with a pinch of sea salt flakes can complement the sweetness, especially if using unsalted peanut butter.
- Fresh Peanut Butter – Using a fresh, drippy jar of peanut butter ensures the best texture for the bars.
- Nut Butter Variations – You can swap the peanut butter for other nut butters like cashew or almond for different flavor profiles.
- Nut-Free Option – For a nut-free version, use sunflower seed butter instead of peanut butter and oat flour instead of almond flour.
Carine, you out did yourself again. These pb bars are amazing!! I swear my husband is going to eat the whole pan in 1 sitting.unless I get to them first!
That’s such a beautiful comment to read, thank you!
Can I use regular all purpose flour??
No, it’s no safe to eat raw all-purpose flour.
Hello Carine,
Could I also add some pumpkin seeds or flaxseed in the mixture? I like to add some proteïne-fibre stuff from time to time…just to give me “full” feeling, if you know what I mean
I understand, the peanut butter layer is pretty soft, and it should handle well 2-3 tablespoons of seeds, or flaxmeal
I have not made these yet but am wondering; can I use crunchy PB and sugar free maple syrup?
You can use crunchy peanut butter, but I am not sure about sugar-free syrup, they are mostly made of water or too much fibers, and they won’t bind and act the same.
This recipe is also another winner! My wife doesn’t like chocolate of any sort but she cannot resist the peanut bars. I’ve replaced the almond flour with peanut flour I get from Woolworths. There’s no such thing as too much peanut butter . It gets gobbled up very quickly.
Excellent Carine!
Thank you so much! Now I have to find peanut flour to try your option too.
loved this recipe! thank you. I stored this in the fridge over a week? I would like to know why you cannot store this over 4 days?
You can probably eat this bar up to 7 days after you store it in the fridge, I just think the texture change with time and the best taste is within 4 days.
Phenomenal, thank you so much for sharing. This is one of the most delicious recipes I’ve come across – I’ve made 2 batches back to back for my dairy free toddler and I.
Thank you so much !
Absolutely delicious! An easy recipe, one I will be making time and time again. Thank you
I love the taste, but my texture is very wet. So the peanut butter is soft. How can I change that? Thank you
Increase the amount of almond flour, or add 2-3 tablespoon of oat flour or coconut flour, they have more fiber and firm up the bar more.