These No-Bake Peanut Butter Chocolate Bars are the perfect treat when you're craving something sweet but don't want to turn on the oven. Made with simple pantry staples, they're rich, creamy, and packed with peanut butter flavor, all topped with a smooth layer of semi-sweet chocolate and flaky sea salt!
They taste like a homemade Reese's-inspired dessert and come together in just a few easy steps!
If you love dessert recipes, you are also going to love my white chocolate chunk matcha cookie, brown butter oreo cookies & OH my cinnamon roll cookies!!
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Ingredients
- Almond flour (or oat flour)
- Creamy peanut butter
- Maple syrup
- Semi-sweet chocolate
- Flaky sea salt
See recipe card for quantities.
Instructions & Video
Add all ingredients to a big bowl & mix!
Press into the bottom of a lined baking tray!
Top with melted chocolate & flaky sea salt!
Chill, slice & enjoy!
- Line an 8x8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, combine the almond flour, peanut butter, and maple syrup until a thick dough forms. Transfer the peanut butter mixture to the prepared pan and press it into an even layer using the back of a spoon or measuring cup.
- Place the pan in the refrigerator for about 30 minutes, or until the base is firm.
- Meanwhile, melt the semi-sweet chocolate in a microwave-safe bowl using 20-second intervals, stirring between each interval until smooth. You can also use a double boiler.
- Pour the melted chocolate over the chilled peanut butter layer and spread evenly. Sprinkle the top with flaky sea salt.
- Return the pan to the fridge for 20–30 minutes, or until the chocolate layer is fully set.
- Slice into bars or squares and serve. These no-bake peanut butter chocolate bars are rich, creamy, and taste just like a homemade peanut butter cup.
Substitutions
- Almond flour → Oat flour
- Peanut butter → Almond butter or cashew butter
- Maple syrup → Honey
- Semi-sweet chocolate → Milk chocolate or dark chocolate
- Flaky sea salt → Regular sea salt
Equipment
- 8x8-inch baking pan
- Parchment paper
- Large mixing bowl
- Microwave-safe bowl
Storage
Store the bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months and thaw in the fridge before serving.
Top tips for Success
- Press the peanut butter layer down firmly to prevent crumbly bars.
- Chill the base completely before adding the melted chocolate.
- Use a sharp knife (heat it up) and wipe it clean between cuts for neat slices.
FAQ
Yes! Oat flour works just as well and keeps these bars soft and chewy.
No, this is a completely no-bake dessert recipe.
Absolutely. Store them in a freezer-safe container for up to 3 months.
Related
Looking for other easy dessert recipes like this? Try these:
No-Bake Reese’s Peanut Butter Chocolate Bars
Ingredients
Equipment
Method
- Line an 8x8-inch baking pan or container with parchment paper.
- In a large bowl, combine the almond flour, peanut butter, and maple syrup. Mix until a thick, uniform mixture forms.
- Transfer the mixture to the prepared pan and press it down firmly into an even layer.
- Place in the refrigerator for 30 minutes, or until the base has firmed up.
- Melt the semi-sweet chocolate in the microwave in 20-second intervals or using a double boiler, stirring until smooth.
- Pour the melted chocolate over the chilled peanut butter layer and spread evenly with a spatula.
- Sprinkle with flaky sea salt.
- Return to the refrigerator for another 20–30 minutes, or until the chocolate is fully set.
- Slice into bars or squares and enjoy.
Notes
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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