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.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
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.
- 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
Used Almond flour
Base even after freezing is soft ???
Oh I’m so sorry, I will have to retest it with almond flour! I remember it working for me once but there are different kinds of almond flour like fine or coarse which made the difference. I will remove the suggestion for now and add again after retesting. Thank you!
Was really hard to work with. The peanut butter base was difficult to mix and the chocolate didn’t want to pour. Tried this because it was simpler than the recipe I was using but I think that one using coconut oil with the chocolate made the chocolate so much easier to pour and spread. This refused to pour, didn’t spread well and overall was a pain to work with and clean up. Tastes yummy, but a real pain to make.
I’m sorry it was a pain to work with, but I’m glad it still tasted yummy! The peanut butter base can be thick depending on the brand of peanut butter and oat flour, so warming the peanut butter and maple syrup a little longer and stirring until very smooth before adding the oat flour should help. If it still feels too dry or crumbly, you can add 1 tablespoon of peanut butter or maple syrup at a time until it presses together easily. For the chocolate, you can definitely add coconut oil if you prefer that smoother, more pourable topping. I’d start with 1 tablespoon coconut oil with the chocolate chips and peanut butter, then add a little more only if needed. Also, make sure to microwave in short intervals and stir really well between each one, since chocolate can look unmelted but smooth out once stirred. Thank you for sharing this feedback!
My husband and I lost our minds! So good!
I mixed peanut butter with almond butter (that’s what I had), and add some peanuts for crunchiness (on top of first layer, before pouring the chocolate).
Hahaha! The peanut butter and almond butter combo sounds delicious. So glad you lost your minds in a good way!
Thank you for sharing your recipes. I am considering making your chocolate peanut butter bars for a pot luck. The recipe says to serve them cold. Do they have to be served cold or can they set out for a few hours before serving?
Hi Lurinda, I do recommend serving them cold. They taste the best this way. If they sit out for a few hours, the oils can separate, and the bars might dry out. Hope this helps!
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.
See All Comments