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Chocolate Peanut Butter Bars

A no-bake dessert that combines rich peanut butter with luscious dark chocolate, creating a symphony of flavors that’s perfect for sharing or enjoying alone.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 200 grams natural peanut butter (smooth) Use a high-quality brand like MaraNatha or Justin's; room temperature for easier mixing.
  • 50 ml maple syrup Use pure grade A for best flavor.
  • 1 tablespoon non-dairy milk Almond or oat milk, unsweetened.
  • 3 tablespoons coconut oil (melted and cooled) Refined for a neutral flavor.
  • 1 teaspoon vanilla extract Use pure vanilla extract.
  • 1/2 teaspoon sea salt To taste.
  • 150 grams digestive biscuits or graham crackers Crushed; gluten-free alternatives available.
Topping Ingredients
  • 100 grams dark chocolate (finely chopped) At least 70% cacao; Ghirardelli recommended.
  • 1 tablespoon natural peanut butter For the topping.
  • 1 teaspoon coconut oil To melt with chocolate for gloss.

Method
 

Preparation
  1. Line a loaf tin with parchment paper, allowing extra hanging over the edges for easy removal.
  2. In a mixing bowl, whisk together the peanut butter, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and sea salt until smooth (about 2-3 minutes).
  3. Crush the digestive biscuits or graham crackers into fine crumbs and mix them into the peanut butter mixture until fully combined.
Chilling & Topping
  1. Transfer the mixture into the lined tin, press down evenly to ensure it's compact, and chill in the freezer for about 30 minutes or refrigerate for 4 hours until firm.
  2. Melt the dark chocolate, natural peanut butter, and coconut oil together in a bain-marie until smooth and shiny.
  3. Once the base is firm, pour the melted chocolate mixture over it and spread evenly. Return to the fridge for another 20 minutes to set.
  4. Lift the bars from the tin using the parchment paper, slice into squares, and store in a sealed container in the fridge for up to a week.

Notes

For an extra glossy finish, add more coconut oil while melting the chocolate if too thick. These bars can easily be frozen for up to three months.