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Keep the oven off with these No-Bake Peanut Butter Bars! They are made with pantry staple ingredients and are ready in less than 30 minutes. The hardest part is waiting for them to set!
You may also like my no-bake peanut butter oatmeal bars. My kids love them.
Making no-bake chocolate peanut butter bars is one of my favorite things to do in the kitchen! From Cookie Dough Bars to Chocolate-Filled Oat Bars, anything chocolatey that I can make a little lighter is a win in my house. I especially like that I can give my family a treat without worrying about added ingredients and sugar overload!
These No-Bake Peanut Butter Bars are packed with both peanut butter and chocolate. They’re like having a healthier peanut butter cup in bar form. Chocolate Peanut Butter Bars are sweet, nutty, and smooth, and can also be made paleo-friendly (with almond butter).
Recipe summary
- They’re easy! It takes me less than 30 minutes from beginning to chilling these no-bake peanut butter bars. That is no time at all!
- No cooking required: The most cooking that you’ll have to do is to melt the chocolate in the microwave. It’s so easy!
- Make-ahead: This is a simple dessert recipe to make a day ahead, and perfect for sharing with friends.
- Everyone loves them! Kids and adults alike will be all over these no-bake peanut butter bars!
Ingredients for No-bake Peanut Butter Bars
Below is a list of ingredients you will need to make these treats. Full measurements are listed further down below in the recipe card.
For the bottom layer
- Peanut Butter: The star of this recipe! I like to use peanut butter which is 100% peanuts, with no added ingredients. The extras are unnecessary! You can substitute almond butter or sunbutter if you have allergies or are looking for a paleo-friendly alternative.
- Flour: I like to use coconut flour or almond flour, but you can also use 2 cups of fine oat flour if needed.
- Sweetener: Maple syrup, honey, or agave are all perfect in this recipe! Using maple syrup or agave makes these peanut butter bars vegan as well.
For the top chocolate layer
- Peanut butter: Yes, more peanut butter! You can never have enough peanut butter in no-bake peanut butter bars!
- Chocolate: Dark chocolate or chocolate chips of your choice.
- Coconut oil: Coconut oil helps the chocolate layer to harden up so that it’s not too runny.
- Salt flakes: Adding a little salt on top of these peanut butter chocolate bars is a must! All of the other flavors pop with this simple addition.
How to make peanut butter bars
- Into a medium bowl, add the peanut butter, maple syrup, or whatever sweetener you are using, and mix thoroughly until smooth.
2. Then, add the coconut or almond flour. Using a spatula mix well until combined. If the dough gets hard to mix, you may use your hand until a thick dough mixture is formed.
3. Prepare a 9×5-inch baking dish with parchment paper. Pour the dough mixture into the baking dish.
4. Using your hands. Press down on the dough and spread out smoothly into an even layer across the entire bottom of the dish.
5. Place the dish with the peanut butter dough in the freezer for 10-15 minutes. Then make the top layer.
6. Place the chocolate/chocolate chips, coconut oil, and peanut butter in a microwave-safe bowl.
7. Melt the chocolate in the microwave using 30 seconds Bursts until the chocolate is nicely melted to prevent it from burning. Mix until smooth.
8. Next, remove the dish with the peanut butter dough from the freezer. Pour the chocolate mixture over the peanut butter dough.
9. Using a spatula, spread the chocolate evenly. Sprinkle with some salt flakes if using.
10. Place the dish back into the freezer for about 10-15 minutes until it sets.
11. Once it sets, remove the dish from the freezer. Carefully remove from the pan by pulling on the parchment paper from each side.
12. Slice into 12-16 square bars. Top with more salt flakes if needed. Enjoy.
Tips from my kitchen
- If needed, you can substitute coconut or almond flour for oat flour. To make oat flour, simply blend 2 cups of dry oatmeal in a blender or food processor until it is a fine powder.
- If you like a little crunch, add 3/4 cup of creamy peanut butter and 1/4 cup of chunky peanut butter when you’re making the dough. Stick to creamy peanut butter in the topping though, so that the chocolate layer is silky smooth!
- Make sure you use refined coconut oil as virgin coconut oil will taste coconutty which is not ideal for this no-bake chocolate peanut butter bars recipe.
- If needed, you can melt the chocolate in a bain marie (double boiler) on the stove by filling a pot with hot water and placing a heat-safe bowl with the ingredients on top. Mix occasionally until the chocolate is melted.
Frequently Asked Questions
Yes, this is how you make the top chocolate layer in no-bake peanut butter bars. Mixing peanut butter with melted chocolate makes the top layer become fudgy, like a hot fudge sauce that hardens when it chills.
What are peanut butter bars made of?
I made these bars using peanut butter, chocolate, coconut or almond flour, maple syrup, and coconut oil. I like to sprinkle some salt flakes on top to make the flavors pop!
Check out my recipe for Healthy Buckeye Balls. They are delicious and just the bite you’re looking for!
More No-Bake desserts
- No-bake Cheesecake Cups
- Monster Cookie Energy Bites
- Classic No-Bake Chocolate Oatmeal Cookies
- No-Bake Birthday Cake Bites with Protein
- Protein-Packed No-Bake Brownie Bites
No-Bake Peanut Butter Bars
Video
Ingredients
For the bottom layer:
- 1 cup creamy peanut butter
- 1¼ cup coconut flour or almond flour, See notes
- ½ cup maple syrup, honey, or agave
For the top chocolate layer:
- ¼ cup peanut butter , or almond butter
- 1/2 cup dark chocolate chips, melted, sugar-free or dairy-free
- 1 tablespoon refined coconut oil
- Salt flakes
Instructions
- Prepare a 9×5-inch baking dish with parchment paper.
- Into a medium bowl, add the 1 cup creamy peanut butter, ½ cup maple syrup, or whichever sweetener you are using, and mix thoroughly until smooth.
- Then, add the 1¼ cup coconut flour or almond flour. Using a spatula mix well until combined. If the dough gets hard to mix, you may use your hand until a thick dough mixture is formed.
- Pour the dough mixture into the baking dish. Using your hands. Press down on the dough and spread out smoothly into an even layer across the entire bottom of the dish.
- Place the dish with the peanut butter dough into the freezer for 10-15 minutes.
- While the dough is chilling, make the top layer. Place the 1/2 cup dark chocolate chips, 1 tablespoon refined coconut oil, and ¼ cup peanut butter in a microwave-safe bowl and melt the chocolate in the microwave using 30 seconds bursts until the chocolate is nicely melted to prevent it from burning. Mix until smooth.
- Next, remove the dish with the peanut butter dough from the freezer. Pour the chocolate mixture over the peanut butter dough.
- Using a spatula, spread the chocolate evenly. Sprinkle with some Salt flakes if desired.
- Place the dish back into the freezer for about 10-15 minutes until it sets.
- Once it sets, remove the dish from the freezer. Carefully remove from the pan by pulling on the parchment paper from each side.
- Slice into 12-16 square bars. Top with more salt flakes if needed. Enjoy.
Notes
- If you need to sub the coconut or almond flour, you can use 2 cups of fine oat flour.
- You can make oat flour by blending dry oatmeal in a food processor or with a blender.
- You may also substitute the flour with one scoop of whey protein, or 2 tbsp of flaxseed
- Sweetener: use maple syrup. honey, or agave
- Vegan option: use dairy-free chocolate chips and either maple syrup or agave.
- Use creamy peanut butter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I usually prefer coconut flour to almond. I see here you say both can be used; same exact measurements or 1/4 of the amount used for almond as coconut flour is dense? Thank you!
Hi. This is no bake so it doesn’t matter for this one. The same amount would be fine.
A hit with my family!
Yay. So glad.
Scoop of whey protein? More precise measurement please? And this can replace the cup plus of flour?
Hi. The scoop comes out to 1/3 cup. I haven’t tested just using protein powder in place of the flour. I would think it should be ok. but the consistency will change and it may not hold well.
outstanding recipe very easy to make and healthy. My family absolutely loves them and request them all the time.
So happy! yay. Thank you.
Loved these as a healthy sweets alternative. No fillers or chemicals! I even make my own PB. I used 70% and they were delish. Keeping them in the freezer.
They are so good. My kids love them. Glad you liked it too
Can you use regular flour? We have a tree nut allergy in our house.
Oat flour may be a bit better for this if you have any.
What if you do not like dark chocolate taste? Will it still be good with semi sweet chocolate chips?
Yes! any chocolate chips will work.
Can you use Almond butter for the peanut butter?
Yes you sure can
In the explanation part it says 100% peanuts for the PB, but in the notes it says Jif for the creamy. Most natural PBs are much looser than Jif. Will it make a difference?
Hi. I’ve used both and it works the same. But if you have a loose texture, depending on the brand, you can add a bit more almond flour to get a just right thick consistency as you see in the video.
Do you store them in the fridge or freezer after??
They will stay soft in the fridge, and if you want to keep them more on the hard side, I suggest you freeze them. So what we did was I saved 2 in the fridge and 6 in the freezer and whenever the kids wanted one they removed it from freezer can kept it in the fridge for like 10 minutes to loosen up. Either way though.
Ohh my God, this was so good
I’m allergic to coconut. I can substitute for a different flour. You melt the peanut butter and chocolate. Is there a good substitute instead coconut oil?
You can use another flour like almond flour. As for the oil any oil or butter works.
Could I use whole wheat flour?
It could work. Not sure about the taste honestly. But my second choice was oat flour or some quick oats blended a bit to be fine.
How much butter would you use as a substitute
Hi Lori. Use the same amount which was one tablespoon. Most times you can skip adding oil all together when melting chocolate.
Looks delicious! What is a peanut butter you suggest?
You can use any creamy peanut butter
Can you use natural peanut butter?
Yes.
Amazing!!! Sooo tasty! Please share more of your recipes!
Glad you loved it.
Hi how long is this good for and do I store it in the fridge freezer or room temp ?
It will last for a good 7 days in the fridge. They store ok at room temp but better in a container in the fridge