Let the winds of fall blow, it’s time to get comforted now! These enormously rich bars are meant especially for all peanut butter and dark chocolate lovers. And if you are not one yet, it’s worth trying this recipe, you just might become one!
Tips for making the bars
These are easy bars to make, although it takes some time to make them.
You can sift in the sweetener if you want guaranteed lump-free result.
Bars made in 9 × 9 inch (22.5 × 22.5 cm) baking dish will be quite thick. If you prefer thinner bars, you can use 9 × 13 inch (22.5 × 32.5 cm) baking dish.
I wanted to keep the consistency of the bars quite soft which means that they melt in higher temperatures. It might be a good idea to serve them in the cool time of the year rather than in the middle of the hottest summer.
If you are trying to lose weight I simply don’t recommend to make these bars. Yes, you read that correctly. First of all, the bars are highly addictive, so you easily eat more than you have planned. Secondly, they contain quite some calories. Please take into account your individual tolerance for carbs and calories.
But let’s check how to make these enormously and deliciously palatable bars. Let’s start with the peanut butter layer: First, combine 1 cup (240 ml) of each ingredient — except chocolate — in a medium-sized saucepan. So, you need 1 cup (230 g) butter, 1 cup (240 ml) peanut butter, 1 cup (240 ml) almond flour and 1 cup (240 ml) sweetener.
Heat over a very low heat, mixing constantly. Don’t use too high heat, the mixture might burn and the bars will taste horrible.
Mix until everything is melted.
Pour the mixture into glass or ceramic baking dish. I didn’t have 9 × 9 inch (22.5 × 22.5 cm) baking dish so I used my Ikea baking dish for these bars.
Refrigerate for a half an hour or maximum an hour. If you let the peanut butter layer set too long, the chocolate layer might come loose when cutting and eating the ready bars.
Start preparing the chocolate layer 10–15 minutes before taking the baking dish from the fridge. Combine the rest or the ingredients, so 1/4 cup (55 g, can be 60 g, it’s not that exact) butter, 1/4 cup (60 ml) sweetener and 4 oz (115 g) chocolate in a clean saucepan.
Heat over a very low heat, constantly mixing until everything is melted.
Pour the chocolate mixture over the peanut butter layer and spread evenly. You can also make decorative swirls with a fork if you like. Place the baking dish in the fridge until the layers are properly set. Cut into bars and serve. For the best taste, take the bars from the fridge a half an hour before serving.
- 1 1/4 cup = 10 oz = 285 g organic butter (salted)
- 1 cup = 240 ml = 240 g natural unsweetened peanut butter
- 1 cup = 240 ml = 115 g almond flour
- 1 1/4 cup = 300 ml Confectioner’s Style Swerve OR powdered erythritol
- 4 oz = 115 g very dark chocolate (preferably at least 85 % cacao), chopped
- Combine 1 cup (8 oz = 230 g) butter, 1 cup (240 ml = 240 g) peanut butter, 1 cup (240 ml = 115 g) almond flour and 1 cup (240 ml = 95 g) sweetener in a medium-sized saucepan.
- Heat over a very low heat, constantly mixing until everything has dissolved.
- Pour the mixture into 9 × 9 inch (22.5 × 22.5 cm) glass or ceramic baking dish.
- Place the baking dish in the fridge for 30–60 minutes.
- Start preparing the chocolate layer 10–15 minutes before taking the baking dish from the fridge.
- Place the rest of the butter (1/4 cup = 55 g), the rest of the sweetener (1/4 cup = 60 ml = 30 g) and the chocolate in a clean, medium-sized saucepan.
- Heat over a very low heat, constantly mixing until everything has dissolved.
- Take the baking dish from the fridge and spread the chocolate mixture evenly over the peanut butter layer. You can also use fork to make decorative swirls.
- Place the baking dish in the fridge and let set, preferably overnight.
- Cut into bars.
- Store the bars in the fridge.
These are amazing. I’ve made them several times. They are a lifesaver for me because I cannot eat sugar. I used xylitol as the sugar substitute. It was granular but I ground it up in an electric spice grinder. This turned the xylitol into powder and it worked perfectly in the recipe. Thank you so much!
Awesome! So great to hear you like them! <3
Elviira, thank you so much for this recipe. I made this and I love it so much that I did not bother putting the chocolate on it. It is so much like peanut butter fudge. This would be great to use as fat bombs! Delicious and so easy to make! Maybe next time I will try it with the chocolate topping. Thanks again!
So great to hear that you liked it! <3
Thank you!! These are setting up in my fridge right now. I can’t wait to taste them. I think they will be the perfect treat for this low carber for Christmas.
Hi Lynn, thanks for trying out the recipe, hope you like the PB bars! Merry Christmas 🙂
Can you substitute coconut oil for the butter in this recipe?
Hi Tammy, I would expect that coconut oil would work as well.
I just found your blog, and I love how simple the recipes are! I just read the idea to add a bit of decaf instant coffee powder to the chocolate mixture. I love that idea! When I was a child my Grandmother would make the best chocolate cupcakes with peanut butter frosting. As an adult I tried to make the same recipe, and it was never the same. My Mother finally admitted that when Grandma made her peanut butter frosting, instead of using milk, she used cold coffee! Sure enough that was the taste that was missing. So I may add a bit of the coffee flavor to the peanut butter layer… I can’t wait to see what other recipes you come up with! Shannon
Hi Shannon, thank you for your comment and welcome on board! The idea of adding coffee to peanut butter frosting sounds intriguing, I think I’m going to try out that as well!
Can i substitute xylitol for the sweetener?
Kristina: yes, as long as you use powdered xylitol. Xylitol crystals or granules might feel gritty in the ready bars. Hope you like the recipe!
These look delicious! I am wondering, have you ever tried to make a peanut butter and jam bar? One that is low carb and gluten free? I’m looking for a good recipe for those!
Hi Kathy! Thanks! I’ve got several ideas with peanut butter and jam, so I might publish a recipe for the bars in the future. I just have to experiment first and do some serious testing.
These look just like a high carb, high sugar fudge I used to make and after trying your pumpkin muffins and cinnamon bites I can’t wait to make these later today. I’m sure I’ll love them but I’ll let you know. Thank you so much for all the work you do!
Thank you Margie! It’s fantastic that you have liked my recipes! Hope you like the peanut butter bars as well. I’ll wait your opinion on them 🙂
Thank you for all your work on this site. I really enjoy reading the recipes. I get very interested in peanut butter and chocolate ones especially. I have intended to make a recipe and either don’t have time or an ingredient. I am trying to get my low carb pantry together. thanks.
Robin, thanks for your comment and your kind words. Great to hear that you like to read my blog. If you ever try my recipes in practice, please tell me how you like them!
Wow, thank you for this. I am going to make this soon. I have all the ingredients. For some reason I really crave that chocolate peanut butter flavor and with Halloween coming up this will be a big help. Last year I didn’t eat any Halloween candy and I want to repeat.
Hi Andrea, wonderful if my recipe answers your needs! Hope you like these peanut butter bars!