Chocolate Peanut Butter Snack Bars

Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert! Recipe on

New month, new week, new day, new snack bar recipe.

This time peanuts, peanut butter, and a whole mess of chocolate are coming together to create what might just be my favorite snack bar combination yet.

Shocking, I’m sure.

Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert! Recipe on

Let’s rewind to spring 2015. I made vanilla almond snack bars, a homemade KIND bar copycat of sorts, to bring on a camping trip. Sweet, salty, and purely addicting. I remember eating almost the entire batch myself. Since then I’ve made a parade of flavors including cashew coconut, chocolate cherry, pumpkin spice cranberry, and berry cashew. Each variety is wholesome and simple, packed with ingredients you can see, sweet from honey (or brown rice syrup) and dried fruit, and won’t leave you with a mega sugar crash. Grain-free, gluten-free, zero refined sugar, packed with nature’s finest like nuts, seeds, and dried fruit. Kevin and I can go through a batch in 2 days and I feel so much better snacking on these homemade bars than $3 store-bought energy bars.

It’s been several months since I posted a new snack bar flavor. And, to be honest, I meant to share this version with you back in the spring! I changed a couple odds and ends since I last made them in April. I added a little more vanilla extract, some extra peanuts, and a chocolate drizzle. I mean there always has to be a chocolate drizzle when peanut butter is involved. Right? Right???

Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert! Recipe on

You only need 8 ingredients. And they aren’t anything out of the ordinary; I’d say the most unique ingredient would be the almond meal. Almond meal is the “flour” to help bind all of the ingredients together. It’s simply ground up almonds before reaching the stage of almond butter. I make almond meal (also known as almond flour, if using blanched almonds and grinding a little more fine) by pulsing whole almonds until they reach a gritty and rough flour-like consistency.

I shared this photo with you before, but here it is again so you can see:

Almond meal for snack bars on

How to make chocolate peanut butter snack bars on

Sticky honey and 5 finely chopped dates also help bind, while giving the bars flavor and sweetness. A generous Tablespoon of peanut butter does the same: flavor and binding, while peanuts make up the bulk of the bar. I use salted peanuts because I love a salty sweet treat more than anything. You can use unsalted if you prefer and add salt to your taste. About those peanuts: give them a few chops. See them in the photo above? I use my food processor and pulse them a few times. Do you have one? I love my trusty Ninja (which doubles as a blender!). I use the food processor to roughly chop up the dates too. A food processor comes in VERY handy for snack bar making!

Like my other flavors, the prep couldn’t be easier. Mix everything together in 1 bowl then press tightly into a baking pan. They only take about 20-22 minutes at a low temperature; you only want to bake them until they’re properly set and very lightly browned on the edges. In the past year making batch after batch, I’ve learned that a little extra time in the oven is OK and actually helps the bars stay intact when cutting and eating. But, generally, 20ish minutes is the sweet spot.

Kevin says they taste just like his family’s no-bake cookies. Which are loaded with sugar and butter. And oats. They’re actually nothing like no-bake cookies, but they do taste like dessert! I keep them in the refrigerator and they’re the perfect cold chocolate-y treat for after dinner. And again right before bed. Also along with your breakfast smoothie the next day. (That you won’t SPILL ON YOUR DOG because you have your life together.) And then after lunch. All day long, chocolate peanut butter snack bars totally hitting the spot.

Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert! Recipe on

Enjoy this new snack bar flavor!


Chocolate Peanut Butter Snack Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 9 squares or 12 rectangle bars
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, and tastes like dessert!


  • 1/3 cup (114g) honey or brown rice syrup*
  • 1/3 cup (37g) almond meal*
  • 1 Tablespoon (15g) peanut butter (any nut butter works!)
  • 1/2 teaspoon pure vanilla extract
  • 2 cups (300g) salted peanuts, roughly chopped*
  • 5 Medjool dates, roughly chopped
  • 1/3 cup (60g) mini chocolate chips*
  • optional but not really: 4 ounces melted semi-sweet chocolate for drizzling


  1. Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. In a medium bowl, mix the honey, almond meal, peanut butter, and vanilla together until combined. Fold in the peanuts, dates, and chocolate chips until combined.
  3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes, or until lightly browned on the edges. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. You can drizzle with chocolate before or after cutting.
  4. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.


  1. Freezing Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
  2. Sweetener: I do not suggest a thinner sweetener like maple syrup or agave– honey or brown rice syrup are perfect.
  3. Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/3 cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/3 cup almond meal.
  4. Peanuts: I like to use salted peanuts because they make the bars salty/sweet. If using unsalted, add 1/8 teaspoon of salt to the recipe.
  5. Mini Chocolate Chips: I like to use mini chocolate chips because you get more in each bite! Regular size chocolate chips work as well.
  6. Special Tools: Glass Mixing Bowls | Cuisinart Food ProcessorNinja Food Processor | Mariani Pitted DatesSquare Glass Baking Dish

Keywords: chocolate peanut butter snack bars

Preeeeetty sure you’ll love these healthy dark chocolate almond truffles too.

Healthy dark chocolate almond truffles on

Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert!
Easy 8 ingredient chocolate drizzled peanut butter snack bars. No refined sugar, gluten free, grain-free, tastes like dessert! Recipe on


  1. Holy yum. I cannot wait to try these!
    I love chocolate and peanut, but I don’t like my desserts too rich, so these bars look like heaven to me. 🙂

  2. I am recovering this morning from about 10 young people (friends of my 22 year old son who came over) and getting ready for my first day back at school. There are more young people coming over this coming weekend-end of summer/off to the real world party and these will be PERFECT!! 

  3. 110% adding these to my “prep before baby” cooking/baking list! These look like the PERFECT grab-and-go snack!!! Any idea if they freeze well? I’m turning into crazy prep-and-freeze lady these days 😉

  4. Wait a good, long minute: you like chocolate and peanut butter? Woah!!! 😉 J/k!! Every time you release a choc pb recipe, I get SO excited!!
    I’m planning on getting a new food processor–for the big jobs! I have a lil Ninja just like you do. They’re super sturdy, right? 😉
    “Optional but not really:” Lolol. I totally agree! Without the drizzle, what would be the point of this entire exercise? 🙂 *Light on the word exercise.* 😉
    Happy Monday Sally!

  5. Sally, sometimes it’s like you’re reading my mind. I was puttering around my house yesterday, wondering what i can make that is healthy but still indulgent… definitely with chocolate… and in the summer heat, I never came to a conclusion. But these! These will be happening in my kitchen tonight. Peanut butter and chocolate? Yes. Yes please.

  6. Surprisingly, I think this is going to be my favourite version of your snack bars too 😉 I’ve made and loved both the vanilla almond bars and the pumpkin ones. They’re a pretty wholesome treat with not too much sugar, so I feel good eating them for breakfast as a work snack. Even these with all that chocolate aren’t a bad breakfast! Question: do you think using packed, pitted dates would work? I have a package of them from baking date square a few days ago (accidentally over-bought). They come pre-pitted and everything, so I’d have to measure them out with a measuring cup. Any idea as to an approximate measurement (1/4 cup, 1/3, etc). Thanks!

  7. The two recipes for the bars and the truffles contain very similar ingredients (choc., dates etc) are their tastes similar too except for texture?

    1. These taste more peanut butter-y and, of course, have more texture. The others are filled with almonds, much more smooth, and taste like pure chocolate.

  8. I love all of your snack bar recipes, and these will be perfect to pack for my daughter’s school lunch! Will these stay OK at room temperature for a few hours, or will they get sticky/messy? Should I put them next to a cold pack, or would that be too much? She will love these, thank you for the recipe! I love ideas for healthy snacks.

  9. Hey there Sally!

    I love your blog so much 🙂 I’ve just created my own blog because I was inspired by you and your work, so thank you!

    Much love to you and have a beautiful day xx

  10. This is my favorite snack bar recipe you’ve done because, you know, the PB/chocolate factor. No way should that chocolate ever be optional!

  11. They perfect way to satisfy my PB and chocolate cravings in one! Love love these and I know my kids will, too! Well, if they can convince me to share, that is! 😉

  12. Dear Sally,

    Those look amazing! I would love to try them but I recently was diagnosed to be fructose intolerant which means I can not eat dates or any other dried fruits. I can see them added to keep the bars together in many bar recipies – any idea what could I use as a substitute? Thank You!

    1. That’s a tough one. They’re key for helping the bars stick together! How about using an extra 1/3 cup of chopped peanuts and an extra 2 Tablespoons of brown rice syrup?

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally