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Peanut Butter Bars
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5 from 4 votes

Peanut Butter Bars

Melt in your mouth layered bars that keep in the freezer.
Prep Time1 hr 10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 14
Calories: 325kcal
Author: Bailey


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!


For The Cake Layer

  • Mix butter, flour, arrowroot startch, sugar all together in a mixer. Press mixture into parchment lined 8x5 or something similar, keep the top as even as possible. Make sure parchemnet 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 carfully pop the mix out of the bread loaf tin with the parchment paper that hanging 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.


*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. 


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