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!