Description

These homemade Peanut Butter Bars are a delicious, healthier twist on classic Snickers bars. Layers of almond flour crust, roasted peanuts, a creamy peanut butter caramel layer, and a rich dairy-free chocolate topping come together in an easy-to-make treat perfect for satisfying your sweet tooth with wholesome ingredients.

Ingredients

Scale

Crust

1 1/2 cups finely ground blanched almond flour (We prefer Bob’s Red Mill)
3 Tablespoons melted and cooled coconut oil
3 Tablespoons pure maple syrup
1 teaspoon vanilla extract
A pinch of salt

Peanut Layer

3/4 cup roasted salted peanuts (roughly chopped)

Peanut Butter Caramel Layer

3/4 cup creamy peanut butter
1/3 cup pure maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
A dash of sea salt

Chocolate Layer

3/4 cup dairy-free/vegan chocolate chips
1 Tablespoon coconut oil

Instructions

Preheat. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper to prepare it for the crust. Using this pan size ensures the bars bake evenly and have the perfect thickness.
Combine crust ingredients. In a medium bowl, mix together the almond flour, cooled melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture forms a thick, crumbly dough that will hold together when pressed.
Bake crust. Transfer the crumbly crust mixture into the prepared pan and use your fingertips to evenly press it down into a solid base. Bake in the oven for 8-10 minutes until lightly golden. Remove and let cool for about 10 minutes before continuing.
Sprinkle peanuts. While the crust cools, evenly sprinkle the roughly chopped roasted salted peanuts over the crust layer to add crunch and flavor.
Make peanut butter caramel layer. In a medium saucepan over medium-low heat, combine the creamy peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt. Heat gently for about 2 minutes until the mixture begins to bubble slightly, stirring frequently. Remove from heat.
Pour peanut butter caramel. Pour this warm peanut butter mixture evenly over the peanuts and slightly cooled crust, spreading it out gently.
Chill the bars. Place the pan in the refrigerator for 30-60 minutes to let the peanut butter layer firm up. To speed up, put it in the freezer for 15-20 minutes.
Melt chocolate layer. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second increments, stirring each time until fully melted and smooth. Alternatively, melt them together in a small saucepan over low heat.
Pour chocolate topping. Pour the melted chocolate mixture evenly over the set peanut butter caramel layer. Tilt the pan gently from side to side to ensure the chocolate covers the surface smoothly and evenly.
Final chill and set. Return the pan to the refrigerator for at least 1 hour to allow the chocolate topping to solidify and the bars to chill completely.
Slice bars. Remove the fully set bars from the pan using the parchment paper. Cut into 16 bars by slicing the slab in half lengthwise, then cutting each half into 8 bars approximately 1 inch wide.
Store and serve. Keep the bars covered in the refrigerator until ready to enjoy. These bars are best served chilled and stored cold to maintain their texture and flavor.

Notes

Use an 8×8 inch pan for best thickness and baking results.
Feel free to use salted or unsalted peanuts depending on sweetness preference; salted adds a nice contrast.
The chocolate layer can also be melted using a double boiler if preferred over the microwave or stovetop.
For a firmer bar, chill longer before slicing.
Store bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peanut Butter Bars, Homemade Snickers, Vegan Dessert, No-Bake Chocolate Bars, Almond Flour Bars