Peanut Butter Bars

5 from 4 votes
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Vegan peanut butter bars that taste similar to a payday. They will melt in your mouth and be on the list to make weekly. They are a freezer treat so you can meal prep them for dessert or snacks throughout the week. You can also make them with almond butter.

Peanut Butter Bars on a plate.
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Why You Need To Make These Peanut Butter Bars.

They are ADDICTING and so good. every time I bite into one I close my eyes and enjoy all the flavors. They are easy to make and keep in the freezer so you can always have a sweet treat on hand.

They are gluten free and vegan! Yep, 100% plant based goodness right at your fingertips. Easy to make with kids and you can customize your toppings. Did you see I made it with Jordan Almonds on top?! So fun for spring or any holiday.

Ingredients For These Peanut Butter Bars.

Ingredients for peanut butter bars.

Peanut Butter. This is a main ingredient! If you have allergies then I suggest cashew butter or almond butter. Both will taste great!

Almond Flour. This makes the bars extra nutty and have more protein. Almond flour is also gluten free!

Arrow Root. This is to help rise the cake portion of these bars. You are going to bake a little vegan cake layer then top with some maple fudge to make the layers for these bars.

Maple Syrup. This is a main ingredient for these bars! You can use monk fruit or stevia (any sweeter really) in place of maple syrup however the maple flavor really brings these bars to life!

Coconut oil. This is to help soften the peanut butter when it freezes, making it easier to bite through it!

Plant Based Butter. I suggest Earth Balance. You will need a bit of butter.

Salt. Because sweet and salty just work together.

How To Make These Peanut Butter Bars.

First mix the cake layer together in a mixer. Line a bread pan with parchment paper and bake the cake mixture on 350 for about 20 minutes. Let it completely cool down on the counter. Transfer into the in the freezer.

Next make your peanut butter maple fudge layer:

Steps to make peanut butter bars.

Step 1. Add all ingredients into a bowl.

Step 2. Mix them together.

Steps to make peanut butter bars.

Step 3. Once the cake layer has completely cooled, pour peanut butter maple mixture over the cake and place into the freezer, flat. let it freeze for about 30 – 45 minutes. Once it’s solid, pop out the mix with the parchment paper hanging over the sides (see photo) and slice into bars with a shard knife. Store in a freezer bag in the freezer for up to 3 months.

Peanut Butter Bars In a Hand.

Tips & Tricks.

Can I use different nut butters?

Yes, I suggest cashew or almond but really any will work.

Can I use regular starch?

Yes, however it won’t be gluten free.

Are these vegan?

Yes! 100% plant based.

Can I use regular butter, I am not vegan.

Yes you can.

Do I need parchment paper?

Yes, this is important to get the bars out in one piece. You can skip it if you don’t have any however, your bars may not be perfectly shaped.

Peanut Butter Bars
5 from 4 votes

Peanut Butter Bars

Melt in your mouth layered bars that keep in the freezer.
Prep: 1 hour 10 minutes
Cook: 20 minutes
Servings: 14

Ingredients 

Cake Layer

  • ½ cup vegan butter
  • 2 cup Almond Flour
  • 4 tbsp Arrowroot Powder
  • ½ cup Sugar

Maple Peanut Butter Layer

  • 1 cup peanut butter, *
  • ¼ cup melted coconut oil
  • tbsp maple syrup
  • 1 cup peanuts , optional!

Instructions 

For The Cake Layer

  • Mix butter, flour, arrowroot starch, and sugar all together in a mixer. Press mixture into parchment lined 8×5 or something similar, keep the top as even as possible. Make sure parchment paper isn't fully covered, keep the ends a little longer (see photo in step 3) bake the cake mixture on 350º for about 20 minutes.
    Let the cake completely cool on counter or in freezer.

Maple Peanut Butter Layer

  • Melt coconut oil into liquid. In a large bowl mix peanut butter, coconut oil, maple syrup, salt together.
  • Pour Maple pb mixture over the cooled cake in one even layer. Top with peanuts or toppings of choice and freeze, flat for about 45 minutes or more. Once it is set, take it out of the freezer and carefully pop the mix out of the bread loaf tin with the parchment paper that hangs out of the edge. Slice into small squares.
  • Keep stored in the freezer. Eat whenever you like directly from the freezer. Or thaw for about 2 minutes for a softer bar.

Notes

*any nut butter will work! 
*You can replace maple syrup with stevia or monk fruit if trying to cut down on sugar. 
*Store in a ziplock bag or freezer container for up to 3 months. 

Nutrition

Calories: 325kcal | Carbohydrates: 19g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 137mg | Potassium: 130mg | Fiber: 3g | Sugar: 12g | Vitamin A: 308IU | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 325
Keyword: plant based, vegan
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Recipe Rating




5 Comments

  1. 5 stars
    Wish I could give these 10 stars. So good!

  2. 5 stars
    Made these for Easter with the Jordan almonds. Family loved them!