These Easy Peanut Butter Chocolate Bars are pure vegan deliciousness. A thick peanut butter oatmeal base is topped with a silky dark chocolate and coconut oil chocolate top. Nibble these bars for pure peanut butter bliss. And you can substitute almond butter or sunflower butter if need be!..
Amazing snack or sweet treat, these nutty peanut butter bars loaded with chocolate (yes, I mean LOADED) are a yummy vegan treat. SO easy to make too!
And if you *want* to reduce the amount of chocolate on top, go for it. Even a tiny sliver of chocolate would compliment these peanut-oat baked bars quite nicely. But as you can see, I went ALL IN. I mean. I used the whole bag o' chips.
Peanut Butter Chocolate Bars
By
Published 04/12/2015
Ingredients
- ½ cup peanut butter (warmed)
- ½ cup virgin coconut oil (melted)
- ¾ cup maple syrup
- ½ teaspoon vanilla extract
- --
- ½ cup whole rolled oats
- 2 cups oat flour (I made mine from rolled oats in my Vitamix)
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- --
- 1 bag dark chocolate chips (vegan
- 2-3 tablespoon virgin coconut oil
- --
- greasing baking dish: 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees and grease an 8 x 8 inch square dish with coconut oil.
- Combine oat flour, oats, salt and cinnamon in a large mixing bowl.
- In a high speed blender, combine the peanut butter, maple syrup, melted coconut oil and vanilla extract.
- Fold the blended wet mixture into the dry bowl and stir well until a wet dough forms. It will be thicker than a cake batter, but thinner than a cookie batter.
- Spread peanut butter mixture into glass pan, evenly.
- In a small sauce pan, warm the chocolate chips and coconut oil over medium heat. Stir constantly until the chips melt. (You could also melt this mixture in the microwave for speed.)
When the chocolate is silky smooth, pour it over top the peanut butter layer. - Bake bars at 350 degrees for 18-20 minutes, or until the chocolate edges start to bubble and darken a bit.
- Cool bars for at least two hours before serving. For slicing firm bars, cool the bars in the fridge, until they harden.
- To slice and serve chilled bars: thaw a room temperature for a half hour before slicing OR warm the bars by running the bottom of the pan under hot tap water - making sure to not get any water on the bars. Store bars in the fridge or freezer.
Yield: 9-12 bars
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: dessert,peanut butter,bars,chocolate,vegan,snack,oats,glutenfree
Kathy Patalsky says
Are they crumbly (falling apart) or just soft? Soft bars need to be in a bit longer and they will firm up as they cool too! Crumbly bars need less dry stuff. Hope that helps!! 🙂
Suzy Trimmer says
My bars aren't hardening. Is it possible I didn't cook them long enough? The chocolate is hardening but not the base...
Matilda says
Is it 3/4 c of maple syrup? Seems like a lot.
Nancy says
I can't stop eating them!!! Such a great treat, I must say do let the fridge before serving. Which is very hard to! So glad I found your blog I have been making so many recipes soon I am buying your book!!
Shonalika says
Uff these look so delicious. I was literally craving a recipe like this just five minutes ago xD Must join the others in asking how much "a bag," is though:p
Will Best says
How much is "1 bag dark chocolate chips"? Bags come in different sizes.
Camille says
Most bags are 12 ounces, about 2 cups.
Harriet Emily says
These look SO GOOD. I've gone to food heaven. Mmm - thank you for such a great recipe!
Kathy Patalsky says
glad you liked them!
Carolyn Murphy says
I'm going to make these today....they look so good! I got a vegan dark chocolate bar that i'm going to cut up instead of chocolate chips because I can't get vegan chocolate chips here 🙁 ...what is the measurement of 1 bag of chocolate chips?? 1 cup?!
Ana @ Ana's Rocket Ship says
My favorite thing as a kid just got made 10000000 times better! Thank you sooooo much!
Sarah Maddigan says
I am so excited to try these. I've never gotten into vegan food, but maybe it's because I haven't found a recipe this good. I'm actually surprised that you can make things like this that are still healthy!
Camille says
O. M. G. Words cannot describe how good these are. I did do them a little bit differently; I lined the pan with parchment paper crisscrossed for easy removal and I baked the base without the chocolate until lightly golden then when they cooled I poured the chocolate over (I also sprinkled half with coarse grey Maldon sea salt) and popped them in the fridge. The next morning I let the chocolate warm a little and cut them into pieces using a hot knife wiped clean between cuts to keep them pretty. The chocolate is beautiful, smooth and shiny. They truly look look like something out of a magazine and taste even better. This one's a keeper.
RockMyVeganSocks says
This is a super sounding snack! Or dessert. Or both ;p
Audra1227 says
These look awesome! Think I could just throw the chocolate chips into the batter versus melting and pouring on top? Thanks!
Kathy Patalsky says
You absolutely could! They will not be as smooth on top, and the melting will vary based on how thick your chip layer is, but still the same deliciousness.
Megan @fittingintovegan.com says
Mmmm, heaven right there!
Kathy Patalsky says
🙂
John Hartil says
Looks just so scrumptious!
Kathy Patalsky says
thanks John!
Lesley says
This looks delicious! Should the coconut oil be 1/2 Cup?
Kathy Patalsky says
Yup! Fixed.. 🙂
Kate Stephens says
What is the measurement for the coconut oil? 1/2 cup?? Thanks!!
bex says
Ditto! I was coming here to ask the same thing.
Kathy Patalsky says
1/2 cup. yes. fixed!
Kathy Patalsky says
yes 1/2 cup sorry guys! Fixed that!