Peanut Butter Bars

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4.75 from 4 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-bars/ or scan the QR code here ➡️

Prep Time9

Freeze1

Total Time1 9

Servings: bars

Calories: 342.4kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition