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Chocolate Peanut Butter Bars

These easy-to-make Chocolate Peanut Butter Bars combine the creamy richness of peanut butter with the lusciousness of chocolate for a nostalgic and indulgent treat that everyone will love.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 200 grams natural peanut butter smooth or crunchy, your choice
  • 50 ml maple syrup or honey if you're not vegan
  • 1 tablespoon non-dairy milk use any milk alternative you prefer
  • 3 tablespoons coconut oil melted and cooled to room temperature
  • 1 teaspoon vanilla extract for a warm, aromatic touch
  • 1/2 teaspoon sea salt to taste
  • 150 grams digestive biscuits or graham crackers crushed into fine crumbs; gluten-free versions can be used
Topping Ingredients
  • 100 grams dark chocolate finely chopped; opt for at least 70% cocoa
  • 1 tablespoon natural peanut butter for the topping
  • 1 teaspoon coconut oil for the topping

Method
 

Preparation
  1. Line a loaf tin with parchment paper, letting the edges hang over for easy removal later.
  2. In a mixing bowl, combine peanut butter, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and sea salt. Whisk until slightly thickened and well combined.
  3. Crush digestive biscuits or graham crackers into fine crumbs and gently fold them into the peanut butter mixture.
  4. Pour the mixture into the lined loaf tin and press down to create an even layer.
  5. Chill the mixture in the freezer for 30 minutes or in the refrigerator for about 4 hours, until set.
  6. For the topping, melt dark chocolate, natural peanut butter, and coconut oil in a heat-proof bowl over simmering water until smooth.
  7. Once the base is chilled, spread the melted chocolate mixture evenly over the top.
  8. Refrigerate for an additional 20 minutes to allow the chocolate to set.
  9. Lift the bars out using the parchment paper, transfer to a cutting board, and slice into squares.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Ensure to separate layers with parchment paper when freezing.