Gluten-Free Peanut Butter Bars (Vegan)
Packed with peanut butter, these easy no-bake gluten-free peanut butter bars are irresistible. With three decadent layers of chocolate and peanut butter, each bite is peanut butter heaven. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.
PREP TIME
30 minutes
COOK TIME
—
INGREDIENTS
15
Serves: 16
Ingredients
Base Layer
- .5 cup.5 cup.5 cup Plant Based Butter, salted, melted
- 1.75 cups1.75 cups1.75 cups Chocolate Cookie Crumbs, gluten-free or regular
- 1 cup1 cup1 cup Quick Cooking Oats, gluten-free
Middle Layer
- .5 cup.5 cup.5 cup Peanuts, chopped
- .5 cup.5 cup.5 cup Plant Based Butter, salted, softened
- 1.5 cups1.5 cups1.5 cups Powdered Sugar
- .5 cup.5 cup.5 cup Peanut Butter, smooth
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
Top Layer
- .75 cup.75 cup.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
- 6 Tbsp6 Tbsp6 Tbsp Almond Milk
- 0.25 cup0.25 cup0.25 cup Peanuts, optional: for decor, chopped
- 1 pinch1 pinch1 pinch Sea Salt, optional: coarse for decor
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare an 8x8-inch baking pan with non-stick baking spray and two pieces of parchment paper, crisscrossed for easy removal. Set aside.
- In a large mixing bowl, combine all of the base ingredients (butter, cookie crumbs, oats, and nuts) and mix until a coarse sand-like texture is achieved.
- Pour the mixture into the prepared pan and press down firmly with a flat-bottomed glass or measuring cup. If you donu2019t press down firmly enough, the base will be crumbly. Set aside.
- In a stand mixer or large mixing bowl with a handheld electric mixer, combine the softened butter, powdered sugar, and salt and mix on low until combined. Scrape down the side of the bowl then turn the mixer up to high and allow to beat for 5-10 minutes or until light and fluffy.
- Add in the peanut butter and beat again for 5 minutes or until fluffy.
- Spread the peanut butter frosting evenly on top of the base layer. Set aside.
- Combine the chocolate chips and milk in a small microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until melted and smooth. This can also be done on the stovetop.
- Pour the melted chocolate on top of the middle frosting layer and spread evenly. Top with chopped peanuts and coarse sea salt if desired. Place in the fridge to chill for at least 1 hour. Enjoy!
- Leftover peanut butter bars should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Gluten Free Other Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 396 |
| Fat: | 25 g |
| Carbohydrates: | 39 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 209 mg |
| Fiber: | 4 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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