Imagine sinking your teeth into a decadent, rich dessert that's not only irresistibly delicious but also completely gluten-free. These Chocolate Peanut Butter Bars are about to become your new obsession – a perfect blend of creamy peanut butter, sweet chocolate, and a frosting so divine it'll make your taste buds dance with joy. Whether you're gluten-intolerant or simply looking for a healthier treat that doesn't compromise on flavor, this recipe is your golden ticket to dessert paradise.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup natural peanut butter
- 1/2 cup honey or maple syrup
- 1 cup gluten free oats
- 1/2 cup gluten free all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup peanut butter (for frosting)
- 1/4 cup powdered sugar (for frosting)
- 1 tbsp coconut oil (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine natural peanut butter and honey (or maple syrup). Mix thoroughly until smooth and well blended.
- In a separate bowl, whisk together gluten-free oats, gluten-free all-purpose flour, baking powder, and salt until completely combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms. The mixture should be thick and slightly sticky.
- Fold in half of the chocolate chips into the dough, reserving the remaining chips for topping.
- Transfer the dough to the prepared baking pan, using a spatula to spread it evenly and press it down firmly into all corners.
- Sprinkle the remaining chocolate chips over the top of the dough, gently pressing them into the surface.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and let cool completely in the pan for about 30 minutes.
- For the frosting, combine peanut butter, powdered sugar, and coconut oil in a bowl. Mix until smooth and creamy.
- Once the bars are completely cooled, spread the chocolate peanut butter frosting evenly over the top.
- Refrigerate for 15-20 minutes to allow the frosting to set.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 equal squares.
- Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for the best texture.
Tips
- Use natural, no-sugar-added peanut butter for the best texture and healthiest option.
- Ensure your gluten-free oats are certified gluten-free to avoid cross-contamination.
- Don't overmix the dough – this can make the bars tough instead of tender.
- Let the bars cool completely before frosting to prevent the chocolate from melting.
- For extra richness, try using dark chocolate chips in the recipe.
- If the dough seems too dry, add a little extra honey or maple syrup.
- Use a sharp knife dipped in hot water for clean, precise cuts when serving.
- These bars freeze wonderfully – store in an airtight container for up to 3 months.
- For a dairy-free version, use dairy-free chocolate chips and coconut oil.
- Room temperature ingredients blend more easily and create a smoother texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 0mg
