These healthy no-bake peanut butter crack bars have a brownie-like base, peanut butter caramel filling, and are topped with a decadent chocolate layer. They are no-bake, foolproof, vegan, and gluten free! There are nut-free options as well, so everyone can enjoy!

a stack of peanut butter bars.

Why you’ll love these no bake peanut butter bars

  • No bake and foolproof!
  • You can adjust them to your liking (whatever nuts you like, etc).
  • You can make them nut-free!
  • Refined sugar free, vegan, gluten free, and paleo (if using another nut).
  • They are freezer friendly!
  • Make a great healthy, decadent dessert or snack.
  • Packed with wholesome ingredients.

Ingredients & substitutions

  • Peanut butter: You can sub almond butter, cashew butter, or sunflower butter for a nut-free option!
  • Raw cacao powder: This gives the base a nice chocolate flavor and little dose of antioxidants!
  • Walnuts: You can swap in your favorite nuts/seeds.
  • Maple Syrup: This is the sweetener for the recipe! Feel free to sub any sticky sweetener.
  • Chocolate: As always, I use Hu Kitchen! (Danishealthyeats for a discount!)
  • Coconut oil
  • Coconut flakes: You can sub oats if you can’t have coconut!
  • Peanuts: You can sub any nut
  • Baking essentials: Vanilla & sea salt

How to make peanut butter crack bars:

  1. Process the base ingredients together and press into a lined loaf pan.
  2. Mix together the filling center and spread over the base.
  3. Melt the chocolate topping ingredients together and spread over the filling.
  4. Place in the freezer to set up before cutting into bars!
A stack of peanut butter bars.

FAQS about the peanut butter crack bars:

  • How do you store the bars? You’ll want to keep these in the freezer and then let them thaw for 5-10 minutes before enjoying for the best texture!
  • Can you take them on the go? You can.. but prepare for a mess. These bars need to be kept cold to keep their form, as they’ll melt if they’re left out too long!
  • How long do they need to be frozen for? You’ll want to allow the bars to freeze for at least 2 hours before cutting into bars!

I hope you guys love these as much as we do! Be sure to tag me on Instagram @danishealthyeats if you make them, so I can see!

More recipes to try

A stack of peanut butter crack bars.

Healthy No-Bake Peanut Butter Bars

These healthy, no bake, peanut butter bars are the most popular on the blog for good reason! They are DECADENT, but are refined sugar-free and made with Whole Food ingredients! If you're a peanut butter chocolate lover, these are for you!
5 from 3 votes
Prep Time 15 minutes
Freezer time 2 hours
Course Dessert
Cuisine American
Servings 8 bars
Calories 1 kcal

Ingredients
  

Base

  • 1/2 cup peanuts
  • 1/2 cup walnuts or cashews * can sub oats
  • 1/4 cup raw cacao powder
  • 1 cup unsweetened coconut flakes
  • 3/4 cup soft pitted dates packed
  • 1 tsp vanilla
  • good pinch of sea salt
  • 2-3 tbsp plant milk as needed

Filling

  • 3/4 cup peanut butter
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil melted
  • pinch sea salt
  • 1 tsp vanilla

Chocolate topping

  • 1 1/4 cups chocolate
  • 1 tbsp coconut oil *optional, to help thin it out if needed

Instructions
 

  • Line a bread loaf pan with parchment paper and set aside. In a food processor, add the nuts and coconut, processing for a minute or so until they've broken down. Then add the remaining ingredients, processing until a sticky dough forms, adding 1 tbsp of milk or water at a time until it holds together.
  • Taste & adjust as you need to (you can add a little coconut sugar or maple syrup if you like yours sweeter). Press into the bottom of your pan.

Peanut butter caramel

  • Combine all ingredients together in a large bowl, mixing by hand until smooth. Spread evenly over base layer.
  • Place in the freezer for 15 or so, to set up a bit before pouring the melted chocolate over top.

Chocolate topping

  • Melt the chocolate and oil together until smooth, either using the double boiler method or in a microwave – heat in 30 second increments, stirring well between each, until smooth. Then spread over the peanut butter layer.
  • Place back in the freezer until hardened. Cut into slices and enjoy!

Notes

Store these in the freezer and let thaw for 10-15 minutes before enjoying for best texture!
Keyword bars, Chocolate, Chocolate Chip, easy, No-Bake, Paleo, Peanut Butter, Vegan

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27 Comments

  1. This is now on my “make it tmrw” list, however may I sub Dutch process cocoa powder for the raw powder? I realllllly want to make them and I already have everything else in my Keto pantry!!!

  2. What size Pan do you recomend? They are soooo good looking I have to make them tonight can’t wait tomorrow 😊

    1. I guess you could omit it, or try olive or avocado oil, however I am not sure if this will change the taste/texture!

  3. 5 stars
    THESE ARE SO LUSH! Absolutely DECADENT! Just commented on your insta post, Danielle had to come review here haha. Awesome recipe & Awesome Nutritionist !

    If anyones wondering… I halved the recipe to make half the portion as didnt need 8,
    instead of cutting into 4 pieces i cut into 5 pieces, it worked out to be 15g fat per piece.
    Which i would say hits the healthy mark as store bought bars are often 17g fat or higher.
    :
    Subs: i used olive oil (1 tsp) in place of coconut oil, & 1 tbsp honey instead of sweetener.

    If this helps anyone let me know! 🙂

  4. 5 stars
    Hi, just made these today. Holy moly they are absolutely amazing! Once I’ve thawed ithem out for a few pieces can I refreeze it or better off keeping it in the fridge?

    Thanks so much!!

  5. These look amazing now while I’m making it, but the middlepart seperated and it won’t blend. What can I do?

    1. Hi Christine! So sorry you ran into that issue! Did you blend the peanut butter layer in the food processor? This layer needs to be mixed by hand or else the peanut butter may release oil and cause separation. That’s the only thing I can think of, unless you made any subs! (:

      1. Hi Dani,
        I did get carried away and mixed it in the food processer 😅 Is there anything I can do to fix the ruined batch? Or do I just have to make a new one?

        1. Hi Christine! Ah, i’m so sorry. Unfortunately, once peanut butter releases oil like that, i’m not sure there’s anyway to fix it.. I’d say you could try warming it up a little and whisking by hand but I can’t say for sure!

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