Peanut Butter Bars (4 Ingredients, No Refined Sugar)

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.

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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!

Peanut Butter Bars

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.

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Prep Time: 9 minutes mins

Freeze: 1 hour hr

Total Time: 1 hour hr 9 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 bars

Calories: 342.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

Note 1: I am using natural peanut butter, no added sugar, no added oil, no added sugar. Make sure you use fresh peanut butter; it’s drippy and makes the bar texture perfect, not dry. You can swap the peanut butter for cashew butter, sunflower seed butter, or almond butter.

Note 2: You can also use agave syrup or coconut nectar.

Note 3: 1 cup of oat flour or 1 1/3 cup of sesame flour are nut-free alternatives.

Note 4: Optional but recommended for a lovely vanilla taste in the peanut butter layer.

Note 5: Any chocolate works. Use 85% for a low-sugar layer, or 70% or semi-sweet for a sweeter option.

Storage: Store the bars in the fridge. They firm up in the fridge. Don’t stack them. Place them in a single layer in a sealed container, and store them for up to 4 days. Freeze them in a single layer in Ziploc bags and thaw in the fridge the day before, or 1-2 hours at room temperature.

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Nutrition

Serving: 1bar | Calories: 342.4kcal | Carbohydrates: 22.1g | Protein: 10g | Fat: 26.8g | Saturated Fat: 7g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 9.2g | Sodium: 124.6mg | Potassium: 182.8mg | Fiber: 4.1g | Sugar: 13.6g | Calcium: 50mg | Iron: 1mg | Magnesium: 50.4mg | Phosphorus: 97.2mg | Zinc: 0.8mg

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.

More No-Bake Bar Recipes

No-Bake Pumpkin Bars

No-Bake Twix Bars

No-Bake Cookie Dough Bars

No-Bake Coconut Bars