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6 Ingredient No-Bake Peanut Butter Bars (Dairy, Gluten, and Sugar Free!)
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Recipes
I LOVE all things chocolate and peanut butter! I created these quick and easy bars during a recent visit to Mexico when I "needed" a simple, yet satisfying treat. They really "hit the spot" and disappeared way too fast! With only 6 ingredients and no oven needed, they're easy to whip together in a few minutes.
Enjoy!
~Cindy
Persons
12
Ingredients
CRUST:
- 2 C. COLD and coarsely chopped salted peanuts and almonds
- 1/4 C. Natural peanut butter (I used the Smucker's Natural.)
- 1/4-1/2 C. Powdered sweetener of choice. (I used from my mix of 4 C. of Erythritol and 2 t. THM Stevia powder.)
- 1/2 C. Refined coconut oil (You'll want the refined, so it won't have a coconut flavor.)
- 3/4 C. Unsweetened cocoa powder
- 1/2 t. Sea salt (I used the Celtic.)
PEANUT BUTTER MIXTURE:
- 2 C. Unsweetened peanut butter
- 1 and 1/2- 2 C. Powdered sweetener (If you want to use less sweetener, you can try substituting some of it with peanut flour, but I can't guarantee it to be as tasty! It also depends on how naturally sweet your peanut butter is. Some kinds only need 3/4-1 C. so adjust to your taste.)
- 2 t. Salt
Instructions
Crust:
- Melt the coconut oil to liquify (if needed) then whisk together everything except the nuts. Adjust the sweetener if needed. (Set aside a few tablespoons of this chocolate mixture for drizzling on top.)
- Add the cold nuts and mix well.
- Pour into well greased 8x8 pan and place into freezer until hard.
Peanut Butter Mixture:
- Mix all the ingredients together.
- Spread this over the chocolate crust layer. It will be rather thick and you will need to add small amounts at a time and press it together to cover it well.
- Drizzle the remaining chocolate on top and return to the freezer or refrigerator. I kept mine in the fridge and they were the perfect consistency for cutting, serving, and eating. (And DISAPPEARING!) =(
6 Comments
Gale Wilson
Posted at 23:35h, 04 SeptemberLooks Amazing…..I want to learn more!! Thank You!
Courtney
Posted at 04:30h, 11 OctoberI can’t wait to try this recipe; however, I was almost “tripped” by “liquid” oil. If I hadn’t read the recipe and just bought ingredients, I’d’ve bought the wrong thing. Maybe note the recipe as “melted” coconut oil or does liquid work?
Susan
Posted at 22:21h, 15 OctoberCan you tell me what refined, liquid coconut oil is? I went out to buy some and couldn’t find it.
Thanks!
Cindy Mullett
Posted at 10:04h, 17 OctoberCourtney,
Yes, “Melted oil” is a better word to avoid confusion. Thanks!
Cindy Mullett
Posted at 10:15h, 17 OctoberAny coconut oil will work, but the refined coconut oil doesn’t have the distinct coconut flavor that the unrefined oil has. What I meant by “liquid” is that you melt the coconut oil to a liquid state if needed. I changed it from “liquid” to “melted” to clarify. 🙂
Donna
Posted at 22:18h, 24 Octoberi used only a quarter cup of Natvia icing mix (stevia) in both crust and PB mixture and found this plenty sweet enough. I also added about a table spoon of melted coconut oil with the PB mix to ensure a firmer filling. Omg yummy! Thanks.