Peanut butter shortbread bars! A gluten-free shortbread crust with a peanut butter caramel, dark chocolate coat, and crunchy peanuts. These plant-based candy bars are a must make!
Peanut Butter Shortbread Bars
Over the years, I’ve loved creating a few healthier candy bars, like these delicious vegan snickers bars and homemade peanut butter eggs. While there’s nothing wrong with eating the real deal chocolate bars (I definitely do), I love keeping these simple treats around for when that sweet tooth hits.
These peanut butter shortbread bars are made from a gluten-free shortbread crust, with a peanut butter caramel layer. They’re topped with crunchy peanuts and a layer of melted dark chocolate.
The crust layer is dairy-free, but still has that buttery feel. The peanut butter caramel is made from a mix of creamy peanut butter, almond butter, maple syrup and coconut oil.
These sweet and salty bites are the perfect thing to stock your freezer with!
Homemade shortbread bars
This recipe is so easy to whip up, and comes together in just a few simple steps.
- Prepare the crust: combine almond flour, cassava flour, coconut oil and maple syrup to form the crust, then flatten it into a loaf pan. Bake the crust for 12-15 minutes, until its golden brown
- Make the filling: the filling gets whisked together in a bowl, then poured over the shortbread crust
- Top with roasted peanuts and melted chocolate
- Freeze, slice and enjoy!
The toughest part of this recipe is waiting for the bars to freeze, but trust me, it’s worth it!
Common substitutes you can use:
- I used cassava flour in the crust, but coconut flour would work in the same amount
- If you don’t have coconut oil, you can substitute butter (dairy or non-dairy) instead
- For the caramel, I used a blend of peanut and almond butter, but you can use 1 full cup of peanut butter instead
- Any liquid sweetener would work in place of maple syrup, like agave or honey
What’s the best way to store them?
You can store these bars in the freezer or refrigerator. They will keep for 3 months in the freezer, and have a slightly crunchier texture. Or you can store them in the fridge for up to 2 weeks for more of a gooey texture.
Either way, they’re HIGHLY addicting. Be sure to tag me on Instagram if you try them!
More dessert recipes to try:
Oatmeal Fudge Bars
Gluten-free Thumbprint Cookies
Brownie Bites
Lemon Coconut Bliss Balls
Peanut Butter Shortbread Bars
Ingredients
Shortbread Crust
- 3/4 cups almond flour
- 2 tbsp cassava flour or coconut flour
- 3 tbsp coconut oil
- 1 tbsp maple syrup
- Pinch salt
Peanut Butter Caramel Layer
- 3/4 cups unsweetened peanut butter
- 1/4 cup unsweetened almond butter, or use more peanut butter
- 1/3 cup maple syrup
- 1/3 cup coconut oil, use refined oil for a neutral taste
- 1 tsp vanilla extract
Chocolate Coating
- 1/3 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/3 cup peanuts
Directions
- Preheat the oven to 350 F
- Starting with the crust, add the almond flour, cassava flour, coconut oil, maple syrup and a pinch of salt to a bowl and combine gently using a rubber spatula or fork.
- Line a loaf pan with parchment paper and flatten the crust into the bottom. You can also use an 8 x 8 pan, but the crust may be a little thinner.
- Bake the crust for 12-15 minutes, until the edges start to brown. Remove from the oven and let it cool while you prepare the peanut butter layer.
- Add all of the peanut butter caramel ingredients to a large bowl and whisk together until smooth. If your nut butters are on the dryer side and are hard to whisk, you can add all of the ingredients to a blender and blend until smooth.
- Once the crust is cool, pour the peanut butter layer over the top.
- Sprinkle the peanuts over the peanut butter layer. Let the bars freeze for 10-20 minutes before adding the chocolate.
- Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth, then pour it over the peanuts. Spread it gently over the entire top layer.
- Set the bars in the freezer for 2-3 hours to set. Once frozen, remove them from the freezer and slice into 18 squares. Be sure to use a large chef’s knife to slice through. I like to run my knife under hot water for 10-15 seconds for smooth slicing.
- Keep frozen for up to 3 months
Five Stars. Absolutely decadent and so delicious. I made it using almond butter, in an 8×8 pan, with my food processor. Be sure to use parchment paper to make it easier to remove the frozen dessert from the pan and cut.
So happy you enjoyed it!!