No-Bake Chocolate Peanut Butter Bars for when they’re hot and you don’t want to flip them in the oven (like right now). They’re also the perfect treat if you’re not in the mood for one of the many frozen dessert treats we’ve been loving lately.
Regardless, can you resist this? Look!
Why Make No-Bake Chocolate Peanut Butter Bars?
Of course, the no-bake aspect is great because you don’t need an oven. But that also means they’re quick, which is helpful if you’re feeling dessert-related impatience. (Trust us, it’s a thing). Basically, if you love peanut butter cups, consider this your own personal slice of chocolate-peanut butter heaven. It is prepared very quickly.
These four-ingredient no-bake bars are an easy snack that can also be gluten-free—if that’s important to you. This is a contributing factor to the no-bake thing! Plus, it’s vegan-friendly if you switch something up with chocolate.
And why are we still talking about this? Let’s get busy assembling this bar!
No-Bake Chocolate Peanut Butter Bar Ingredients
For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/2 cup coconut flour
For the chocolate layer:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons melted coconut oil
How to make this amazing bar!
four elements. Oh, this is great!
In a bowl, just combine the peanut butter and coconut flour, which will help bind it. Spread it in the bottom of an 8-inch square pan or a loaf pan (your call!) Pop it in the freezer until it’s chilled. Meanwhile, melt the chocolate and coconut oil in a double boiler. We like to use glass prep bowls that nestle nicely on top of a boiling pot of water. (FWIW, the double boiler is a much gentler way to combine the ingredients than the microwave; you have more control.) Once it’s melted, let it cool for a few minutes. Then, assuming your peanut butter layer is frozen (or frozen enough!), pour the chocolate on top. Put the whole thing in the freezer for an hour or so, but that’s fine too.
You can easily double this recipe.
How to Store Chocolate Peanut Butter Bars
You want to refrigerate these babies. Store covered in the refrigerator for up to a week. Or, better yet, freeze them! Oh, they’re so good when they’ve gotten really, really cold and they’re coming back to room temperature. Wrap tightly if you freeze them. They will keep like this for several months.
How to replace
- Use a vegan chocolate to make this dessert vegan.
- If you want something more decadent and a little bitter, try dark chocolate, or milk chocolate chips for a more classic peanut butter cup flavor!
- Swap creamy peanut butter for crunchy peanut butter for a completely different experience
- We haven’t tried white chocolate, but that would probably work too.
- Use sunflower butter to make this almond dessert allergen-friendly.
- Swap the peanut butter for almond or cashew butter.
Can I add ingredients to these bars?
You can certainly make them your own, but we love some add-ins like the one pictured above!
You can add pumpkin seeds, sunflower seeds, chopped nuts like walnuts or almonds. Sprinkle them on top if you like.
The unsweetened coconut on top of the chocolate and peanut butter is amazing.
But it’s really the simplicity of these bars that makes them so appealing. And that makes them come together so incredibly quickly.
Try these other delicious desserts!
No-Bake Chocolate Peanut Butter Bars
instructions
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Line a 5×9 loaf pan (or 8-inch square pan) with enough parchment paper to make a sling with some excess hanging over the edge). Set aside.
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In a mixing bowl, stir together the peanut butter and coconut flour until well combined. Transfer to the prepared baking pan and smooth it out using an offset spatula or a spoon. Freeze while you make the chocolate.
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Heat the chocolate and coconut oil in a glass bowl over a double boiler until melted, stirring occasionally to gently combine. Allow the chocolate to cool for about 5 minutes before pouring over the frozen peanut butter mixture.
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Freeze for 1 hour. Remove the bars from the pan using a parchment sling. Transfer to a cutting board and slice 8 times or as many as you like. Transfer to an airtight container and store in the refrigerator. Individually wrapped to freeze for 3 to 6 months.