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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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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