The bars that started as mandarin cheesecake bars turned quickly into peanut butter chocolate cup bars… stick with us! We wanted to make sweets as soon as possible because our mangoes were not ripe. These NO BAKE bars satisfy the quick craving.
The bars are made with a peanut butter base that is creamy and topped with a ganache-like, sweet chocolate ( swoon). Bonus? You can make them with just five ingredients and one bowl. We’ll show you!
The base of these no-bake bars is made from almond flour and peanut butter.
After pressing the mixture into a pan, we move on to the chocolate topping. The chocolate topping is made quickly by combining peanut butter, coconut oil, and melted chocolate.
After only 20 minutes in your freezer, you can enjoy it! Cut into bars to satisfy your sweet tooth.
PEANUT BUTTER BASE
1/4 cup creamy salted Peanut Butter (drippy and natural // preferable with only 2 ingredients: peanuts, salt)
Almond flour 1/2 cup
Maple syrup 2 Tbsp
Use extra sea salt or use unsalted peanut butter if you want to add more saltiness.
We like to enjoy life.
2 tbsp creamy peanut butter salted
Coconut oil, 1/2 tsp
For Toppling optional
We like Maldon sea salt
Line a loaf pan of standard size in parchment paper. Set aside.
Add peanut butter, almond meal, maple syrup, and optional sea salt to a medium microwaveable mixing bowl. Stir with a spoon or spatula until everything is well combined. Scrape the entire peanut butter mixture from the bowl into the loaf pan. Set aside.
Pour the chocolate chips into the empty bowl of the microwave and heat in 30-second intervals, stirring between each one to avoid burning. Continue until the chocolate is smooth and melted. You can melt chocolate on the stovetop. Add some chocolate chips into a glass or metal dish and place it carefully over 1″ of simmering water. Stir until melted.
Add the coconut oil and 2 tbsp peanut butter to the melted chocolate. (Adjust the amount if you are changing the batch size). Stir until smooth. Pour the chocolate over the peanut butter base and sprinkle with flaky sea salt if desired. Place the mixture in the freezer for about 20 minutes or until it is solidified.
The recipe calls for 14 bars, but we recommend cutting them into smaller bars. Enjoy!
Keep leftovers in a container that is airtight in the fridge for up to 2 weeks or in the freezer for up to one month.