What began as mango cheesecake bars quickly became chocolate peanut butter cup bars…persist with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!
These bars have a creamy peanut butter base and perfectly sweet, ganache-like chocolate top (swoon!). Bonus? They’re SO easy to make with just 5 ingredients, 1 bowl, and half-hour required. Allow us to show you the way!
These no-bake bars begin with the peanut butter base made by mixing together peanut butter, almond flour, maple syrup, and sea salt.
After pressing that mixture right into a pan, we transition to the ganache-like chocolate topping. It comes together fast by simply combining melted chocolate chips with peanut butter and coconut oil.
We pour the chocolate topping over the peanut butter base, sprinkle with flaky salt, and after just 20 minutes within the freezer, it’s able to enjoy! Slice into bars and the sweet craving will soon be satisfied.
We are able to’t WAIT so that you can try these no-bake peanut butter bars! They’re:
Decadent
Chocolaty
Peanutty
Sweet + salty
Satisfying
& SO delicious!
They’re a fast and simple treat for when the chocolate + peanut butter craving strikes or to have available for grab-and-go snacks throughout the week.
More Chocolate + Peanut Butter Recipes
In case you do this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings 14 (Bars)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks
Cook ModePrevent your screen from going dark
PEANUT BUTTER BASE
- 3/4 cup creamy salted peanut butter (drippy, natural* // preferably just 2 ingredients: peanuts and salt)
- 1/2 cup almond flour
- 2 Tbsp maple syrup
- 1/4 tsp sea salt (optional // include for extra saltiness or if using unsalted peanut butter)
CHOCOLATE TOPPING
- 1/2 cup semi-sweet chocolate chips or chunks (dairy-free as needed // we like Enjoy Life)
- 2 Tbsp creamy salted peanut butter
- 1/2 tsp coconut oil
FOR TOPPING optional
- Flaky sea salt (we like Maldon)
- Line a standard-size loaf pan with parchment paper and put aside.
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PEANUT BUTTER BASE: To a medium microwavable mixing bowl, add peanut butter, almond flour, maple syrup, and optional sea salt. Use a spatula or spoon to stir until well combined. Scrape all the peanut butter mixture out of the bowl and into the loaf pan. Put aside.
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CHOCOLATE TOPPING: Place the chocolate chips into the (now empty) microwavable bowl and microwave in 30-second intervals (stirring in between to forestall burning) until smooth and melted. It’s also possible to melt on the stovetop by adding chocolate chips to a small glass or metal bowl and thoroughly placing it over ~1 inch of simmering water in a small saucepan, stirring until melted.
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To the melted chocolate, add the two Tbsp of peanut butter (adjust amount if altering batch size) and coconut oil. Stir until a smooth mixture is achieved. Pour the chocolate mixture over the peanut butter base and top with optional flaky sea salt. Place within the freezer for about 20 minutes until the chocolate is about.
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Remove from the pan by lifting the perimeters of the parchment paper and slice into bars (we recommend ~14 bars because the recipe is written — they’re wealthy!). Enjoy!
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Store leftovers in an airtight container within the refrigerator for as much as 1-2 weeks or within the freezer for as much as 1 month.
*If using a thicker, dry peanut butter or one with added oils or stabilizers, chances are you’ll need to regulate the quantity of almond flour.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 bar Calories: 160 Carbohydrates: 9.9 g Protein: 5.2 g Fat: 12.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 5.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 137 mg Fiber: 2.2 g Sugar: 5.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 31 mg Iron: 0.9 mg
