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Fudgy Chocolate Peanut Butter Bars. Doughy, soft, and fluffy peanut butter base, layered with sweet, fudgy chocolate. All made with simple ingredients: almond flour, maple syrup, peanut butter, eggs, and rich dark chocolate. These bars are sweet, salty, made with just the right amount of peanut butter, extra chocolatey, gluten-free, and butter-free. Every last bite is truly delicious, they really are quite magical!
There’s nothing my family loves more than chocolate and peanut butter paired together. It has always been the family “vice”. Universally, it’s a flavor we all love and could easily enjoy weekly – and sometimes we do!
With the Super Bowl and Valentine’s Day both on the horizon, I have two focuses for the month when it comes to desserts…recipes for a crowd, and all things chocolate.
If they happen to be easy, and even somewhat wholesome, that’s just an added bonus!
Excitedly, these peanut bars, have all of the above. They’ll feed a crowd, chocolate is involved, and they don’t require a lot of effort. They’re low in sugar and even gluten-free!
So you see, these really are kind of like a magic chocolate peanut butter bar. I’ve made probably six batches in the last few weeks and we haven’t tired of the recipe yet. I’m even looking forward to sharing these on Super Bowl Sunday, they’re the perfect game-day dessert.
The peanut butter bar details
Nothing fancy here, just mix the wet ingredients with the dry and simply bake the bars in a baking dish. One bowl – nothing complicated. As mentioned, I used almond flour for these bars, so they’re naturally gluten-free.
And then, I used maple syrup as the sweetener, which I really love. Sweet dessert bars are, of course, delicious, but I hate the “sugar” headache you can get when they’re overly sweet. Don’t worry though, these peanutty bars are still plenty sweet!
The glazes
The glaze, or glazes, I should say, make these bars, and both are so simple. Just chocolate chips and either oil or milk.
Using milk gives us a really creamy, dark, and rich glaze that stays softer on the bars. It’s delicious and will leave you with chocolatey fingers.
Using oil gives us a more stiff glaze that really sets up and hardens after some rest time.
Both are equally delicious, it’s more of a texture thing. The chocolate + milk glaze is creamy and fudgy. While the chocolate + oil glaze is more firm, like milk chocolate. Using both gives you the best of both, so you don’t have to pick one.
And we love that! Each bite is filled with sweet, fluffy, almost cake-like peanut bars and extra fudgy chocolate glaze. Yummmy!
Looking for easy old-school-style desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Giant Salted Espresso Hot Fudge Cookies
Lunchroom Chocolate Peanut Butter Bars
Lastly, if you make these Fudgy Chocolate Peanut Butter Bars. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fudgy Chocolate Peanut Butter Bars
Servings: 24 bars
Calories Per Serving: 261 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup creamy peanut butter
- 1/2 cup maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Chocolate Glaze
- 2 cups mini chocolate chips
- 2 tablespoons avocado oil
- 1/3 cup whole milk
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a bowl, stir together the coconut oil and peanut butter, maple syrup, eggs, and vanilla. Add the almond flour, baking powder, and salt.3. Spread the dough out into the prepared dish. Transfer to the oven and bake for 20-22 minutes, until just set in the center. Let cool completely.4. Meanwhile, make the glaze.Glaze 1: Microwave 1 cup chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.Glaze 2: Microwave 1 cup chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.5. Spread glaze 2 over the cooled bars, let sit 15-20 minutes, then drizzle over glaze 1, using a butter knife to swirl the 2 glazes together (note the order you add the glazes does not matter). Chill in the fridge for 30 minutes to an hour until set. Slice into bars and enjoy! Keep stored in a cold place or in the fridge.
Glaze order confusion. The text says the first glaze is with milk —“Using milk gives us a really creamy, dark, and rich glaze that stays softer on the bars, which is why it’s the first glaze to go on.” Yet the recipe says Glaze 1 is with oil. Which glaze is spread and which is swirled on top?
Hey Vicki,
So sorry for any confusion, I will fix this:) Let me know if I can help in any other way! I hope these turn out well for you! xT
Can i use reg chocolate chips instead of the minis?thank you..looks delicious
Hey Rose,
Yes, that will work well for you. Please let me know if you have any other questions! xx
Hi Tieghan,
If I froze these would you recommend with or without the glazes.
Hey Carol,
I would freeze without the glaze. Let me know if you give this recipe a try, I hope you love it! xT
These sound amazing! Can AP flour be used in place of almond flour? And coconut oil in place of avocado oil? I’m just looking at what I have on hand and want to make these ASAP! Thank you for sharing!!
Hey Stephanie,
I haven’t tested this, but you could try using 1 1/4 cups of all purpose flour and then yes, coconut oil will work for you! I hope this turns out well! xT
Did anyone figure out the glaze 1 vs glaze 2. I just put the dough in the oven.
Hi Joan,
I fixed the recipe, it’s 1 cup of chocolate chips per glaze. Please let me know if you have any other questions! xT
I’m excited to make these! I love your recipes. I was wondering, would you please consider re-formatting the way you put the steps of the recipe so that it’s compatible with AnyList? I try to save your recipes for later and all the steps get smushed together into one big step. Most recipes are compatible with AnyList. Thank you!
Hey Katherine,
Thanks for sharing your feedback! I will have to look into this:) Let me know if you give the recipe a try! xx
Hi Tieghan,
What would happen if I used regular flour?
Thanks for sharing your recipes. I print them out and put them in my cute 3 ring binder.
I can share it with my neighbors.
Happy Valentine’s!
Diana
Thanks so much for your kind message Diana!! I’ve not tested this with all purpose flour, but you could try using 1 1/4 cups. Let me know how the recipe turns out! Happy Friday! xx
I am wondering about the glaze thing too. I have to get to the store and need to know what to get. I want to make these today. Hope you answer quick!
Also curious about the flour question.
Hi Stacy,
You are going to use 1 cup of chocolate chips per glaze and then a gluten free flour blend would work best for you! Let me know how this recipe turns out:) xx
Could you please clarify the chocolate chips amounts for the glaze?? I hate to say it but there are so many of your recipes that have mistakes in them that need clarification. I want to like your recipes but I’m getting to not trust them.
I tend to agree, unfortunately, as I just messed up the glaze using all 2 cups with the oil as it wasn’t specified to use a different amount. This sincerely isn’t meant to be unkind, but careful editing each and every recipe would be beneficial. I’ve had to read the comments on several recipes in the past to determine the correct way to proceed.
Hi Sally,
So sorry to hear this! The recipe won’t be ruined, I fixed the instructions, it’s 1 cup per glaze! I hope they still taste delicious! xx
Agree! Doesn’t say to use half of the chocolate chip amount, or use same amount for both glasses.
Hi Donna,
I edited the recipe, it’s 1 cup per glaze:) Happy Friday, please let me know if you have any other questions! xT
Hi Lola,
Sorry for any confusion, but you are going to use 1 cup of chocolate chips per glaze. Please let me know if I can help in any other way! xT
What would you substitute for the coconut oil and almond flour? Or would you not recommend it…
Hi Amy,
I would use another neutral oil and then I have only tested this recipe with almond flour, you could try using 1 1/4 cups of all purpose flour. Let me know if that works for you, I hope you love this recipe! xx
1 cup of chocolate chips per glaze?
Hi Jane,
Yes, that is correct! Let me know if I can help in any other way, I hope you love this recipe! xx
Do the 2 cups of chocolate chips get divided into 1 cup to go into each glaze?
Hey Nance,
Yes, that is correct, 1 cup per glaze:) Let me know if you give this recipe a try, I hope it’s delish! xT
Can I sub the peanut butter for almond butter?
Hey Mary,
Sure, that would work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Could I use all purpose flour? I’m not anti-almond flour, I just live alone, and I try to minimize having extra ingredients that are just gonna get old and go bad in my pantry. Thanks! The bars look incredible!
Hey Alix,
So sorry, I have not tested this with any other flour besides almond, but I would try using 1 1/4 cups all purpose flour. Let me know how that turns out! xx
Almond flour keeps great in the freezer! I’ve had mine in there for a while and it’s great especially if you don’t use it often!
Do you have an alternative to the Avocado Oil? I’m allergic. ☹️
Canola oil would work, it is the traditional oil used in many recipes. I’d stay away from olive oil though, it has a strong flavour.
Hey Jeff,
Coconut oil would also be a great option for you! Please let me know if you have any other questions! xT