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These no-bake chocolate peanut butter bars are a fat bomb in disguise. With just a few simple ingredients, they deliver rich and decadent flavor without waiting on your oven!
Summer is well underway here in northern California — we’ve seen a fair share of 90-degree days already, and we haven’t even reached June. As a super-pregnant person who sweats more easily when she’s carrying a baby, I’m all about cooking less. These chocolate peanut butter bars are a tasty way to get my PB fix without heating up the whole house for cookies!
Similar to homemade peanut butter cups, these bars combine rich layers of sweetened peanut butter and dark chocolate. This recipe skips the tedious work of adding chocolate and peanut butter to individual cups and just throws them all in one pan, making it perfect for anyone who needs a sweet peanut butter fix in a flash.
These no-bake chocolate peanut butter bars are LOADED — yes, loaded! — with peanut butter. Like, think peanut butter cups on steroids. Even with one small square, you might find yourself trapped in and old Got Milk commercial scenario where your tongue sticks to the roof of your mouth because there’s so much peanut butter in every bite. I definitely recommend enjoying these with a frosty glass of unsweetened almond milk (or whatever non-dairy beverage floats your boat).
Ingredients for chocolate peanut butter bars
These bars only require four ingredients, so each one plays a big role!
Peanut butter: Can’t have chocolate peanut butter bars without it, y’all. You could use another nut butter if you like, though. Whatever you do, get a “natural” style one with no weird added oils or sugar. Here’s the brand we used!
Coconut flour: Our standby keto flour helps absorb the oils from the peanut butter, plus helps them hold their shape a little better! Here’s the one we pulled from our pantry for this recipe.
Sweetener: Any sugar alcohol or sugar alcohol with stevia/monk fruit will work here, as long as it’s granulated. Powdered versions of these sweeteners will work here too, and may help absorb more of the nut butter oils, but it may make your mixture harder to spread into the pan. We went with birch xylitol here and it worked a charm.
Chocolate: You’ve got options here! Keto-friendly chocolate chips work wonderfully for this recipe (we recommend the oh-so-tasty Lily’s brand), but you could also use an equivalent amount of a low-carb dark chocolate of your choice. Keep in mind that if you go the dark chocolate route, you may end up with more cracks when you cut your finished peanut butter bars.
Best tools for prepping chocolate peanut butter bars
Making these peanut butter bars can get a little… tricky. Since the peanut butter and chocolate mixtures are so thick, they can get difficult to spread and even stick to the pan if you’re not careful. Lining your pan is key to help your chocolate peanut butter bars release clean -- I recommend parchment paper so you can easily pull the whole batch out for slicing.
The peanut butter layer in these bars is particularly thick, so a rubber or silicone spatula will go a long way toward helping you smush it into every corner of the dish. That’s the hardest part of the recipe, but be patient -- getting peanut butter into every bite is worth it!
Tips for storing chocolate peanut butter bars
Since these bars use a natural nut butter and melty chocolate, they won’t hold their shape well if you store them at room temperature. However, they store well in the freezer and taste amazing even if you don’t wait for them to thaw! You’ll still get a totally firm-yet-chewy texture that you can really sink your teeth into.
These bars are a fat bomb in disguise!
Peanut butter and chocolate are both very keto-friendly because of their high fat content. Even though they make a delicious dessert, you can also use these chocolate peanut butter bars as a fat bomb to snack on or tack on a little extra fat to your meals.
(Or, you know, just skip the PB altogether and make chocolate fat bombs. There’s no wrong choice here.)
Estimated nutrition facts per serving (1 bar, or 1/16 of this recipe):
Saturated Fat: 4.3g
Total Carbs: 18.8g
Sugar Alcohols: 8.3g
Net Carbs: 4.3g