Description
Incredible vegan chocolate peanut butter caramel bars featuring a rich chocolate shortbread cookie base, a gooey peanut butter caramel layer with crunchy salted peanuts, and a smooth dairy-free chocolate topping. These bars taste just like a Snickers bar but are naturally sweetened, gluten free, and dairy free, making them a delicious and wholesome treat.
Ingredients
For the shortbread base:
- 1 ¼ cup packed fine blanched almond flour (I use Bob’s Red Mill)
- ¼ cup cocoa powder
- 3 tablespoons melted and cooled coconut oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the peanut butter layer:
- ¾ cup drippy natural peanut butter (crunchy or creamy works)
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup coarsely chopped roasted salted peanuts (honey roasted are amazing if you're not vegan!)
For the chocolate layer:
- ¾ cup chocolate chips, dairy free/vegan if desired
- 1 tablespoon coconut oil
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper, ensuring the size is exact to maintain the correct thickness of the bars.
- Make Shortbread Base: In a medium bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until a thick crumb texture forms. Press the mixture evenly into the bottom of the prepared pan using your fingers. Bake for 8-10 minutes, then allow the crust to cool for 10 minutes.
- Add Peanuts: After the crust cools slightly, sprinkle the coarsely chopped roasted salted peanuts evenly over the baked crust.
- Prepare Peanut Butter Caramel Layer: In a medium pot over medium-low heat, combine peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt. Stir frequently and heat for about 2 minutes until the mixture just begins to bubble gently. Remove from heat.
- Pour Caramel Layer: Immediately pour the warm peanut butter caramel over the peanuts and crust layer, spreading evenly. Place the pan into the fridge for 30-60 minutes to allow the peanut butter layer to harden completely. For faster setting, place in the freezer for 15-20 minutes.
- Melt Chocolate Topping: Once the peanut butter layer has set, melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Alternatively, melt over low heat in a small saucepan.
- Assemble and Chill: Pour the melted chocolate evenly over the hardened peanut butter layer. Tilt the pan gently side-to-side to distribute the chocolate smoothly. Refrigerate for at least 1 hour to allow the chocolate layer to set and bars to cool completely.
- Cut and Serve: Remove the bars from the pan using the parchment paper. Cut the bars in half, then cut each half into 8 pieces measuring about 1 inch wide bars, totaling 16 bars that resemble twix bars. Keep covered in the fridge until ready to serve.
Notes
- Use an 8x8 inch pan to maintain the right thickness; a 9x9 inch pan will make bars too thin.
- Honey roasted peanuts can be used if not strictly vegan, for added sweetness and crunch.
- For quicker setting of the peanut butter layer, use the freezer for 15-20 minutes.
- Ensure the melted chocolate is evenly spread for a smooth top layer.
- Store bars covered in the refrigerator to keep fresh and firm.