Chocolate Peanut Butter Bars
Updated Dec 12, 2025
Chocolate peanut butter bars with a no-bake peanut butter base, maple syrup for sweetness, and a chocolate peanut butter topping.
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Try my no-bake chocolate peanut butter bars!
Chocolate peanut butter bars have always been one of my guilty pleasures, so I make them often enough to know how over-the-top some versions can be. This one still hits that same peanut butter and chocolate craving, but it uses maple syrup instead of a pile of refined sugar, which makes me feel a little better about slicing off another piece. The base mixes together quickly, the chocolate melts right on top, and that’s it. I keep these in the fridge and cut them cold. These chocolate peanut butter bars hold up well and disappear fast.
Happy Cooking!
– Yumna
Chocolate Peanut Butter Bars Ingredients
- Peanut butter: I recommend smooth, high-quality peanut butter for the best texture and flavor. Or, make homemade peanut butter! You can also substitute almond butter, cashew butter, or even vegan cookie butter.
- Oat flour: Read my tips on how to make oat flour with rolled oats or quick oats, or use store-bought. Almond flour also works.
- Pure maple syrup: You can also use agave syrup or date syrup. If the bars don’t need to be vegan, you can use honey.
- Chocolate chips: I like to use vegan semi-sweet or bittersweet chocolate chips, but you can use any kind you like. You can also use your favorite vegan chocolate bar since you’ll be melting it.
How to Make Chocolate Peanut Butter Bars
“Omgosh these bars are de-lish! I had almond flour so I used that and also chunky pb and these are a pb lovers dream come true! They are so good. I have to say that they are very filling too. I like that I can freeze these so I can say with confidence that I won’t eat a whole tray of these in the same week. Lol. Thanks for another great recipe!” – Lynda
Chocolate Peanut Butter Bars Recipe
Video
Ingredients
For the peanut butter base
- 1 ½ cups creamy peanut butter
- ½ cup maple syrup
- 1 ½ cups oat flour
For the chocolate topping
- 1 ½ cups chocolate chips
- ¼ cup creamy peanut butter
- Sea salt for sprinkling
Instructions
- Line an 8×8-inch square baking pan with parchment paper with enough overhang on the sides. Set aside.
- To make the peanut butter base, place the peanut butter and maple syrup in a large bowl and microwave for 30–60 seconds. Stir until smooth. Add the oat flour and stir again until well combined. Transfer the mixture to the prepared baking pan and press evenly into the pan.
- To make the chocolate topping, place the chocolate chips and peanut butter in a small bowl and microwave in 30-second intervals until melted. Stir until smooth. Pour over the peanut butter base and use a spatula to spread evenly. Sprinkle sea salt on top.
- Chill in the fridge until completely firm, about 2–3 hours. Cut into 16 slices and serve cold.
Notes
- My Top Tip: Use high-quality ingredients. This recipe only uses 4 ingredients, so quality and flavor are extra important.
- Storage: Store the pb bars in an airtight container in the fridge for up to 1 week.
- Freezing: Individually wrap the pb bars in plastic wrap, then place them in a freezer-safe bag. They’ll last in the freezer for up to 3 months. Thaw in the fridge overnight.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“These came out perfect! So easy. I made the oat flour from gluten-free oats and used agave syrup instead of maple syrup. Made them 3 times and perfect every time. My new favourite snack!” –Tina
RECIPE VIDEO TUTORIAL
Recipe Variations
- Make chocolate PB&J bars: Spread a layer of jam between the peanut butter and chocolate layers for a sweet, tart treat.
- Give them a marbled look: Right after you smooth out the chocolate topping, swirl in some white chocolate or more melted peanut butter for a fancy finish.
- Top with roasted peanuts: Before the bars set in the fridge, sprinkle chopped roasted peanuts on top for crunch.
Recipe Tips
- Use high-quality ingredients. This recipe only uses 4 ingredients, so quality and flavor are extra important.
- Use a larger piece of parchment paper than necessary. Letting some paper hang off the sides makes it easier to lift the bars out of the pan and slice them neatly.
- Set in the fridge, not the freezer. To get a smooth chocolate layer on top, I recommend placing the bars in the fridge to set. If you rush it and put them in the freezer, the chocolate will crack on top, and they won’t look as nice.
Comments
I love these! Thank you! It’s the third time I made these. The oat base is already always a little dry. Should I measure the oats, then ground them? I think by measuring after I ground them, I would make the base moister. Or I’ll just use more peanut butter.
So glad you love them, Patisa! Yes, you measure the oat flour after you grind the oats. That should help! If they still seem dry, you could try adding more peanut butter.
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