Chocolate Peanut Butter Bars (No Bake)

5 from 196 votes

These chewy No Bake Chocolate Peanut Butter Bars are made with only 4 ingredients - they're a vegan, gluten-free, refined sugar free easy delicious dessert!

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These Chocolate Peanut Butter Bars are the perfect treat for peanut butter lovers! They’re made with only four ingredients, they’re vegan, flourless and refined sugar free. You don’t need any special equipment and you don’t even need to bake them. It doesn’t get easier than this no-bake dessert!

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

Stack of chocolate peanut butter bars with one bite taken out of one of them
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While most recipes for chocolate peanut butter bars mix peanut butter with powdered sugar, butter and graham crackers to make the peanut butter crust, I use oat flour and maple syrup instead to make the recipe dairy-free.

“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

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: No Bake & Chilled
Dietary Info: Vegan & Gluten Free
Key Flavor: Chocolate and Peanut Butter
Skill Level: Easy


  • Quick Prep!: Only 4 ingredients! You mix, set, and enjoy these bars in less than 15 minutes.
  • Healthy Ingredients: Only whole, plant-based ingredients are used. No added sugars or fillers.
  • Perfect for any and all occasions: Ideal for parties, snacks, or a healthy dessert option. 
  • Kid and adult-friendly: Loved by all age groups for its ease and classic chocolate peanut butter flavor combinations.

Ingredients to make chocolate peanut butter bars

With only 4 ingredients to make these no-bake peanut butter bars, it’s a good idea to use high-quality ingredients for each of the items below.

  • Peanut butter: This is the hero ingredient of the recipe and you’ll probably need to buy a whole jar, since you’ll need about ¾ of it just for these peanut butter bars. You can use any brand you like and any variety. I recommend smooth peanut butter though for the best texture. It’s also really easy to make your own peanut butter!
  • Oats: Use rolled oats, old fashioned oats or quick oats. You’ll want to place the oats in a blender or food processor though to make it powder like – essentially oat flour. This only takes a minute to make it. This provides the structure and texture for the bars, and replaces the traditionally-used graham cracker crumbs. You can substitute with rice flour.
  • Maple syrup: This is a natural sweetener that also helps to bind the base of the chocolate peanut butter bars since we’re not using any butter. You can substitute with other sticky sweeteners like honey or agave syrup.
  • Chocolate chips: I like to use vegan semi-sweet chocolate chips or bitter-sweet 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.
  • Oat flour: Using ground oatmeal is really great for flavor and texture in this recipe. However, you can swap out oat flour for rice flour if needed.
  • Nut Butter Alternatives: Swap out peanut butter for almond butter or a creamy cashew butter
  • Add-Ins: Stir in chopped chocolate chunks, white chocolate, seeds, chopped nuts, or dried fruit. These can be added to the peanut butter oat base, or to the chocolate topping. This recipe is very versitle and lends itself to being customizable. 
  • Sweetner options: You can substitute with other sticky sweeteners like honey or agave syrup.


How to make chocolate peanut butter bars

Start by heating up the peanut butter and maple syrup together. You can do this on a stovetop, but I find it quicker in the microwave to heat it for one minute. Then use a spoon to combine them well together.

Next, add the oat flour and combine it with the peanut butter and maple syrup mixture until there are no more flour streaks.

Process shot to show the peanut butter, maple syrup and oat flour getting mixed

In another bowl, heat the chocolate chips with the second measurement of peanut butter. Again, you can use the stovetop or the microwave, and heat just until the chocolate melts. Then stir to combine.

Process shot to show the peanut butter and chocolate chips getting mixed

And now you’re ready to assemble everything. Use an 8×8 or 9×9 baking dish and line it with parchment paper or foil. Make sure you have enough hanging on the sides to make it easier to lift the chocolate peanut butter bars when they set. That makes it easier to cut them.

Press the peanut butter layer down firmly using the back of a spoon. Pour the chocolate mixture on top spreading it evenly with the back of a spoon or spatula. Then set it in the fridge for 1-2 hours until the chocolate is set on top.

Process shot to show the bars being put together in a baking dish

Then you can use the parchment paper to lift the entire piece out of the baking pan and cut them into 16 equal chewy decadent chocolate peanut butter squares.

Cutting up the bars into squares on parchment paper

“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

Tips for making the best peanut butter bars

  1. Use high quality smooth peanut butter. The peanut butter is the most crucial part of the recipe so make sure to buy something that’s creamy with a delicious, natural peanutty flavor.
  2. Make sure to use a larger piece of parchment paper than necessary. This will allow some of the paper to hang on the sides, making it easier to lift the bars out of the pan and slice them neatly.
  3. Use the stovetop to heat the ingredients together if you prefer. The microwave is quicker for me, but you can do this on a stovetop. Just be sure to watch it carefully as you don’t want to overheat either of the mixtures.
  4. Make your own oat flour to save money. While you can definitely buy oat flour, making it at home is as easy as placing the measured amount in a blender or food processor and crumbling it until it’s flour-like. It usually takes a minute. Check out my oat flour post for more info!
  5. Place in fridge, not freezer to set. To get a smooth chocolate layer on top, I recommend placing it in the fridge. If you rush it and place in the freezer instead the chocolate will crack on top, thus affecting the presentation.


Once the bars have set and you have cut them into squares, store them in an airtight container with the layers separated with parchments. They will keep well in the fridge for up to 7 days.

Can I freeze no bake peanut butter bars?

Yes, these freeze really well! Wrap the squares individually before placing in a freezer bag or safe container. They will keep well in the fridge for up to 3 months and can be thawed at room temperature.

Frequently Asked Questions

Can I make these without chocolate?

Yes! For a simple peanut butter bar just omit the chocolate from the recipe. They’ll still be just as easy and delicious without the chocolate.

Can I use honey instead of maple syrup?

Yes, honey is a great alternative. Do note that it will change the expected flavor slightly, and will no longer be a vegan recipe.

Can you make them with other types of flour?

I made these bars with almond flour as well as oat flour, and they tuned out great. I haven’t tried them with other types of flour, but let me know if you give anything else a try!

How can I make these chocolate peanut butter bars firmer?

Make sure your bars have chilled for at least a couple of hours or overnight. Using less maple syrup can also help firm them up.

Close up of one peanut butter bar with bite taken out

I’m obsessed with these easy delicious chocolate peanut butter bars! They are the perfect dessert for anyone who loves peanut butter and chocolate, and are very similar to peanut butter cups. They have a fudgy consistency, but made with no dairy and no refined sugars. Best of all, they only require 4 ingredients!

More peanut butter recipes:

For even more peanut butter recipes for every occasion, click here.

Vertical stack of 3 chocolate peanut butter bars

If you’ve tried this feel good Chocolate Peanut Butter Bars recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Chocolate Peanut Butter Bars

These chewy No Bake Chocolate Peanut Butter Bars are made with only 4 ingredients – they're a vegan, gluten-free, refined sugar free easy delicious dessert!
5 from 196 votes
Servings 16 bars
Course Dessert
Calories 309
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time in Fridge 1 hour
Total Time 1 hour 15 minutes
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For the peanut butter base

For the chocolate topping


  • Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
  • In a large bowl, place the 1 ½ cups peanut butter and maple syrup and microwave for 30-60 seconds until combined and smooth. Add oat flour and stir until well combined. The mix will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.
  • To make the chocolate topping, melt the chocolate chips and the remaining peanut butter in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
  • Chill in the refrigerator until completely firm, about 2-3 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve cold.


Storage: Store the remaining peanut butter bars in an airtight container. They will last up to 7 days in the fridge or in the freezer for 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of maple syrup, you can use honey or agave syrup
  • Instead of oat flour, you can use almond flour.
  • Instead of chocolate chips, you can use a chocolate bar of choice.
Thank you National Peanut Board for sponsoring this post.


Calories: 309kcal, Carbohydrates: 22g, Protein: 10g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 1mg, Sodium: 133mg, Potassium: 321mg, Fiber: 4g, Sugar: 9g, Vitamin A: 8IU, Calcium: 29mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 196 votes (159 ratings without comment)

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Recipe Rating


  1. Jessica says:

    Hi Yumna! This looks like a great recipe and I can’t wait to try it but I have a quick question. I have oat flour in my pantry but I noticed it says not to consume raw. I could try making my own but isn’t oat flour one of the flours that should be safe to eat raw? I’m confused about why they have this warning (I’m from Canada and it’s the Quaker Oats brand of oat flour). Any insight on this? Thank you!

    1. Yumna says:

      Hi there! It may have something to do with how it is processed. To make it safe to consume raw, you could simply toast it in the oven before using it in the recipe. Preheat the oven to 350˚F, then add the flour to a parchment paper lined rimmed baking sheet. Bake it at 350˚F for 8 to 10 minutes, then let cool before using. Hope this helps!

  2. Tina says:

    They come out perfect every time! Love this recipe, as someone who hates added sugars, they are perfectly sweet and delicious!

  3. Candy Wigmore says:

    We love these at our house. Such a healthy treat! So delicious! Thanks for sharing your recipe.

    1. Yumna J. says:

      You’re so welcome!

  4. Gina Metzgar says:

    So delicious!! Thank you for sharing this simple recipe!

    1. Yumna Jawad says:

      Thank you! Always happy to share!

  5. Terri says:

    Larry my hubby LOVES the bars! I don’t eat sweets but this doesn’t taste over sweet! Delish! Larry said to make them on every holiday 😂

    1. Yumna Jawad says:

      That is amazing! I’m so glad he enjoyed this recipe that much. Yay!!

  6. Aviva Goldfarb says:

    These are excellent, held together well, not overly sweet, so easy to make.

    1. Yumna Jawad says:

      Thank you so much! That is exactly what I was hoping for!

  7. Alicia Lee says:

    Just saw this recipe, so I haven’t made them yet. Reese’s Peanut Butter Cups are a favorite with me and my best friend….so I’m going to try to make them for Thanksgiving. Hoping they turn out well because they sound so much more healthy than what you buy in the store!! I’ll let you know how they turn out. Thanks for posting.

    1. Yumna Jawad says:

      I can’t wait to hear how they turn out! Yay!!

  8. Trista vidovich says:

    Yummy!! So I tweaked a little. I used 1/4 maple syrup and I also used natural crunchy peanut butter (just peanuts and salt, no added oils and sugar). I also sprinkled with sea salt after I spread the choc topping. Would definitely make again:)

    1. Yumna Jawad says:

      Thank you! That still sounds delicious. Yay!!

  9. Aaron says:

    I made these and they are amazing. Would it work to put the mixture in silicone muffin cups to make it like a peanut butter cup?

    1. Yumna Jawad says:

      That makes me so happy to hear! I haven’t tried that, but I definitely think it’ll work!

  10. Helen Webb says:

    Could I use ABC butter instead of peanut butter

    1. Yumna Jawad says:

      Yes, it should still work!

  11. Lisa Jouet says:

    I have made these a few times. They are excellent!! Thank you for sharing this recipe.

    1. Yumna Jawad says:

      Aww, thank you so much! Happy to have shared!

  12. Lynda K says:

    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!

    1. Yumna Jawad says:

      Yay!! I love that so much. It’s definitely hard not to eat these all in one go!

  13. Sharon Lusignan says:

    I’m glad to see the substitutions. I am allergic to flour and agave so using GF oats and honey was a great choice.

    The only problem with this recipe is that it is so quick and easy…and delicious. I’m going to need to learn a bit of self-control.

    1. Yumna Jawad says:

      Glad you found those helpful! That’s the kind of problem I like to hear hahah!

  14. Heather Hoynes says:

    Made them in 5 minutes but they are 10!

    1. Yumna J. says:

      Love how easy these are to make! Yay!!

    2. Mav says:

      So easy and delicious!! It’s my absolute favorite little piece of divine sweetness. My friends think so too!! Thank you for sharing.

      1. Yumna Jawad says:

        Thank you so much! I love that!

  15. Tina says:

    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!

    1. Yumna J. says:

      Yay! That’s great!!

  16. Anna Gray says:

    Can I substitute honey for the syrup?

    1. Yumna J. says:

      Yes, you can!

  17. Cheryl Corr says:

    Love your blog, I make your dishes all the time. ty

    I am wondering if this could be turned into a Chia peanut butter bar? Would less Oat flour / replace with chia seeds?

    Appreciate all your hard work so we can enjoy these healthy tasty recipes.

    Thank you

    1. Yumna J. says:

      Thank you so much! I wouldn’t replace the oat flour with chia seeds, but you can definitely add in a few tablespoons of chia seed (and maybe subtract one or two tablespoons of flour). Let me know how it turns out if you give it a try that way!

  18. Regina Felix says:

    Thanks Yumna for this amazing recipe!!! So easy to make it and it’s delicioussss!!!! By the way, I do so many recipes from your Instagram page and everything is perfect!!! I’m so glad I found your Instagram page to make my life easier to cook so many healthy great recipes! Thumbs up for you 10000 times 👏👏.

    1. Yumna J. says:

      Most welcome, Regina! Thank you for all your support and constantly trying my recipes!

  19. Kimberly Pucka says:

    So easy to make! Thank you for sharing your recipe!
    I wasn’t searching for this type of recipe but I was playing with another recipe on your site and this one caught my eye and I said, I have those ingredients, lets’ do it, so glad I did! Thank you!!

    1. Yumna J. says:

      I’m so happy you stumbled upon this recipe and loved it! Thank you!!

  20. Mary Ann Hoogerheyde says:

    Thank you for sharing this delicious peanut butter and chocolate recipe. Brought them to a small family gathering and they were a bit hit. Recently had a request for the recipe!

    1. Yumna Jawad says:

      Yay, so glad to hear it! Thanks for sharing!

  21. Linda says:

    Can you use natural peanut butter?

    1. Yumna Jawad says:

      Yes, it will work here.

  22. Penny says:

    Thanks for this great recipe. Just wondering if powdered peanut butter could be used?

    1. Yumna Jawad says:

      Yes, that will work! Just make sure to mix with water to get it to the right consistency first and then use as directed 🙂

  23. Josie says:

    Can I use regular flour instead of oat flour?

    1. Yumna Jawad says:

      No, unfortunately you need a “flour” that doesn’t need baking like oat flour or almond flour. Also, sorry for the late reply, I was moving 🙂

  24. Martha Dwyer says:

    Ty for this delicious treat and all your recipes. They’re wonderfully delicious

    1. Yumna Jawad says:

      I’m so glad you enjoyed it! Thank you!

  25. Jennifer says:

    I’m having trouble with the peanut butter. I’m using organic peanut butter without any added palm oils to ensure the highest quality. its become kind of clunky and even when I heat it with the syrup, it wasn’t “smooth” so the dough was more of a crumble and didn’t come together. Any suggestions? thanks!

    1. Yumna Jawad says:

      Oh I’m sorry to hear that! I think the creamy peanut butter with some oil in it usually helps a lot to make sure it’s smooth. Are you having trouble with the top layer or bottom layer?

      1. Jennifer says:

        I appreciate your reply! The bottom layer with the peanut butter portion is where I’m having trouble. It’s likely the peanut butter, I’m not sure if heating it in the microwave more will help.

  26. Jeroen Verboven says:

    These bars are so delicious, I had to share them with friends! It’s ‘no-bake’, vegan, dairy free, gluten free, refined sugar free, organic. So only good stuff and they all loved it.


    1. Yumna Jawad says:

      So glad to hear they enjoyed them! I love how you showed the amazing packaging on Instagram!

  27. Asma Pervez says:

    I’ve made these a few times and they are dangerously good! I make my own oat flour for this recipe by blending my oats. This turns out perfect every time! Its a great quick and easy snack to make with things from your pantry!

    1. Yumna Jawad says:

      Hahah, they sure are dangerously good!! Thank you so much for sharing 🙂

  28. John says:

    Your nutrition info is confusing. Is that per one bar? All 16 bars? Need more detail please.

    1. Yumna Jawad says:

      It says the servings are 16 servings, so the nutrition is for one bar 🙂

  29. Cindy Vickery says:

    These were a hit. They were gone in a day. Very easy to make. Thank you for the recipe.

    1. Yumna Jawad says:

      Yay, so glad to hear it! Thanks so much!!

  30. Assunta French says:

    I just made this today and they are delicious!!!!

    Thank you so much for this recipe and also information on how to store them 🙂

    1. Yumna Jawad says:

      I’m so glad to hear that. Thank you!!

  31. Rohan says:

    The first thing i’ve tried my hand at ever and it was pretty amazing…thank you thank you 😀

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that!! Thanks so much!!

    2. Tom Bork says:

      My recipe which is somewhat similar uses rolled oats rather than oat flour as part of the base. The base consists of mixing together the following:
      rolled oats, karo’s white syrup, brown sugar, and melted butter.
      This mixture is spread into a 9×9 pan and baked until golden brown.
      For the topping, mix melted chocolate chips and peanut butter in a 2:1 ratio and spread over the base. It’s probably more of a chocolate covered granola bar, but they are good.

      1. Yumna Jawad says:

        Nice! Thanks so much for sharing!

  32. Raquel says:

    We LOVED this recipe!! Making the pumpkin bars this morning for my little one ? I discovered your page yesterday and I love the simplicity of your recipes. I can’t wait to try more of them. Thank you so much!

    1. Yumna Jawad says:

      Aww thank you so much!! So glad to hear that you enjoyed the recipe and will be making more!!

    2. Sumaira says:

      Do I need to warm oats flour on gas before mixing it with the peanut butter ?
      Also can i use honey instead of maple syrup ?

      1. Yumna Jawad says:

        No, you can use uncooked oats and you can replace the maple syrup with honey.

  33. fatemeh says:

    wow it was so delicious ?i made this one too- your recipes are amazing?

    1. Yumna Jawad says:

      So glad you liked it! Thank you!

  34. Nikita Rana says:

    So glad I came across this recipe! Easy to make (though I did get a bit messy with the syrup hahah) and tastes great, the whole family enjoyed it with a cup of tea 🙂 will definitely be making it again.

    1. Yumna Jawad says:

      That’s awesome…glad to hear it! Thank you 🙂

  35. PJ Middleton says:

    These bars are dangerously delicious and so easy to whip up. They satisfy the sweet tooth without any guilt. Thank you, Yumna, for always inspiring me in the kitchen!

    1. Yumna Jawad says:

      Aww so glad to hear it! Thank you!!

  36. Carmen says:

    Peanut butter and chocolate?? You cannot go wrong when you combine the two. Similar taste to Reece’s Peanut Butter cups, but even better. So yummy and delicious and healthy. Very easy recipe to follow. Glad I came across this recipe! Thank you!

    1. Yumna Jawad says:

      So glad you tried this recipe and loved it! Thanks so much for the feedback!! I appreciate it 🙂

      1. LC says:

        I was wondering about using natural peanut butter without icing sugar? Would you make any other modifications using natural peanut butter?

        1. Yumna Jawad says:

          Nope, I would continue to make this recipe as it with the natural peanut butter!

  37. EJ says:

    Hey! Is the nutrition facts per serving or per whole recipe? If it’s per serving, are you able to indicate how many grams?


    1. Yumna Jawad says:

      Hi there, it’s per serving and the recipe is divided into 16 pieces. I’m not sure how to tell the grams unfortunately!

  38. Marisa says:


    1. Yumna Jawad says:

      So glad you liked it! Thanks for sharing!

  39. Misty says:

    These are so good and insanely easy to make. Instead of buying oat flour, it’s much cheaper to grind up some quick oats. That’s what I did. I also used crunchy peanut butter. Which gave it a crunchy texture, that I love. Seriously guys, please make these. Who knew that 4 ingredients would make amazing peanut butter bars, better than Justin’s pb cups (in my opinion).

    1. Yumna Jawad says:

      Aww thank you so much for the awesome feedback!! Love that you enjoyed them so much (and even more than Justin’s!! woot woot!)

  40. Rosa says:

    Satisfied my craving of having a Reese’s!!! Healthier option always a plus!

    1. Yumna Jawad says:

      Yay! Love that the healthier option satisfied those cravings. Thanks so much for sharing!

  41. Amy says:

    Can’t be any better than this: No bake chocolate & peanut butter bars. Can’t have enough of them.

    1. Yumna Jawad says:

      Awesome! Glad to hear it!

    2. LC says:

      I plan to make your recipe first. Then I would like to try powered peanut butter. I have high cholesterol.
      Any specific recommendations/modifications should I consider using power peanut butter?

      1. Yumna Jawad says:

        Yay! Hmmm, you may have to make up for the lack of fat in powdered peanut butter by adding some oils.

        1. LC says:

          Thank you, for your response. As I read and start to use your recipes, I feel you our a role model and an authentic, helpful, inspiration
          to individuals who like and need to cook healthy vs takeout and processed. Plus, your substation ideas are excellent. Thank you for your creative hard work, It has made a true difference for people who cook.

          1. Yumna Jawad says:

            Of course! Thank you so much! That’s great to here!

      2. Jan says:

        Hey, I know peanut butter is the star, but if you’re allergic to it, would almond butter work? Thx!

        1. Yumna Jawad says:

          Yes, almond butter should work! Let me know how it goes if you decide to give that a try!

  42. Lynn says:

    It’s warm and humid where I’m from. Would you suggest I use compound or couverture chocolate?

    1. Yumna Jawad says:

      Hi there, I’m so sorry but I’m not familiar with either of those types of chocolate, but this will set in the fridge so it may not make a difference about the humidity. It should work with any melting chocolate. I hope that helps.

  43. Blake says:

    These were amazing. Brought them to work and my entire office loved them.

    1. Yumna Jawad says:

      Yay! I’m so happy to hear that! Thanks for sharing :))

  44. Nausheen says:

    Amazing Hassel free recipes. I tried it and it turned out to be really yummy+healthy. Thanks for sharing this recipe loved it!! ?

    1. Yumna Jawad says:

      That’s awesome! I love how easy it is too with only 4 ingredients. So glad you tried it and enjoyed it 🙂

  45. Aaishwrya says:

    It’s really awesome ✨. Nailed it.

    1. Yumna Jawad says:

      Yay! So happy you already tried it and loved it!

  46. Hannah says:

    Do you suggest natural peanut butter or sweetened like skippy?

    1. Yumna Jawad says:

      Something sweetened and creamy works better, but natural would also work!