Gluten-Free Peanut Butter Bars (Vegan) (Edit recipe)

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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.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	24 g
Carbohydrates:	39 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	2 g
Sugars:	19 g
Calculated per serving.

Serves: 16

Ingredients

Base Layer

.5 cup Plant Based Butter, salted, melted
1.75 cups Chocolate Cookie Crumbs, gluten-free or regular
1 cup Quick Cooking Oats, gluten-free

Middle Layer

.5 cup Peanuts, chopped
.5 cup Plant Based Butter, salted, softened
1.5 cups Powdered Sugar
.5 cup Peanut Butter, smooth
.25 tsp Sea Salt, fine

Top Layer

.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
6 Tbsp Almond Milk
0.25 cup Peanuts, optional: for decor, chopped
1 pinch Sea Salt, optional: coarse for decor

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Process

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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.