4-Ingredient Chocolate Peanut Butter Bars
As a kid, I loved Reese’s Peanut Butter Cups. They were my favorite. They trumped all other candy bars. No Twix, Snickers, Butterfinger or 3 Musketeers could rival the deliciousness of Reese’s cups.
I always hoarded them, keeping ‘em in the fridge to enjoy the perfect combination of chocolate and peanut butter throughout the year.
I mean, it’s indisputable that peanut butter’s favorite partner in crime is chocolate. Smooth chocolate enrobing a thick peanut butter center. There’s nothing better.
These 4-Ingredient Chocolate Peanut Butter Bars are a twist on Reese’s PB cups, just as delicious, maybe even more so.
This recipe only has four ingredients, doesn’t require baking, and it’s vegan, gluten-free, dairy-free, and refined-sugar free. What possibly could you want more?
The bars come together in 10 minutes flat and are super simple to make.
Don’t be fooled by the simplicity of the recipe though, they are super tasty. In fact, the only hard part is trying not to eat them all.
All in all, an easy recipe for thick, decadent peanut butter bars that taste peanut buttery delicious!
4-Ingredient Chocolate Peanut Butter Bars Print this recipe!
Barely adapted from this recipe
Ingredients
Makes 16 bars
Peanut butter layer
1 cup peanut butter
6 tablespoons pure maple syrup
½ cup coconut flour
Pinch of salt
Chocolate layer
6 oz / 170 gr dark chocolate (I used +70% Green & Black’s), roughly chopped
½ cup peanut butter
Directions
Line a 8-inch square baking pan with parchment paper and set aside.
In a medium bowl combine the peanut butter layer ingredients. Mix with a wooden spoon until thickened and difficult to stir.
Spread mixture into the lined baking pan and with a rubber spatula smooth into an even layer. Place in the freezer to chill.
Melt dark chocolate and peanut butter in a double boiler over low heat, whisking until melted and smooth. Alternatively, place dark chocolate and peanut butter in a microwave-safe bowl and heat in 20-second increments stirring between each until the chocolate is softened and completely melted.
Remove the baking pan from the freezer and pour the chocolate mixture over the peanut butter layer. Using a clean rubber spatula, smooth the chocolate into an even layer. Tap the pan a few times to help even out the chocolate.
Transfer the pan to the freezer and let freeze for at least 60 minutes, or until completely hardened. Remove from the freezer and slice into 16 squares.
Store in an airtight container in the fridge for 1-2 weeks.
Nutrition facts
One bar yields 226 calories, 18 grams of fat, 18 grams of carbs, and 6 grams of protein.
Line a 8-inch square baking pan with parchment paper and set aside.
In a medium bowl combine the peanut butter layer ingredients. Mix with a wooden spoon until thickened and difficult to stir.
Spread mixture into the lined baking pan and with a rubber spatula smooth into an even layer. Place in the freezer to chill.
Melt dark chocolate and peanut butter in a double boiler over low heat, whisking until melted and smooth. Alternatively, place dark chocolate and peanut butter in a microwave-safe bowl and heat in 20-second increments stirring between each until the chocolate is softened and completely melted.
Remove the baking pan from the freezer and pour the chocolate mixture over the peanut butter layer. Using a clean rubber spatula, smooth the chocolate into an even layer. Tap the pan a few times to help even out the chocolate.
Transfer the pan to the freezer and let freeze for at least 60 minutes, or until completely hardened. Remove from the freezer and slice into 16 squares.
Store in an airtight container in the fridge for 1-2 weeks.
Nutrition facts
One bar yields 226 calories, 18 grams of fat, 18 grams of carbs, and 6 grams of protein.
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