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Dessert

No-Bake Peanut Butter Cup Bars

by Gina Fontana May 26, 2020
written by Gina Fontana May 26, 2020
Jump to Recipe

Now you can enjoy peanut butter cups in bar form! Raw chocolate cookie dough crust, a creamy peanut butter filling, and a top layer of melted chocolate garnished with chopped peanut butter cups. These No-Bake Peanut Butter Cup Bars are gluten-free, vegan, and naturally sweetened!

peanut butter cup bars

Today’s forecast: a good chance for some chocolate mixed with some peanut butter for a 100% chance of deliciousness! Peanut butter and chocolate might be one of the best flavor combinations of all time. I almost never turn down a treat that has peanut butter and chocolate involved.

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Ok, so heart to heart time. I hate to be the one to tell you that you might have been doing peanut butter cup desserts all wrong, but I think you may have been doing peanut butter cup desserts wrong. So look… there are peanut butter cups- which I think we can all agree are fab on their own, and then there are peanut butter cups crushed ON TOP of peanut butter cup bars made with a raw chocolate cookie dough crust, a creamy peanut butter filling, and a top layer of melted chocolate. See what I’m sayin’ here?

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It’s ok though, totally time to redeem yourself with these No-Bake Peanut Butter Cup Bars. In fact, they might be your new favorite way to do peanut butter + chocolate for a completely indulgent treat with no added (cane) sugar! That’s right, these rich and creamy bad boys are naturally sweetened and made with maple syrup, and stevia-sweetened dark chocolate chips and peanut butter cups!

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healthy dessert recipes

Let’s dissect these gorgeous, oversized peanut butter cups and see if I can’t convince you even more to try them. The cookie dough base layer comes together in about 5 minutes. You take my almond flour Chocolate Chip Cookie Dough recipe and double it and add unsweetened cocoa powder, and press it into an 8×8 parchment/foil-lined baking pan. EASY. Then in a saucepan you’ll whisk together over low heat peanut butter, plant butter, maple syrup, almond flour, coconut oil, coconut milk, pure vanilla extract, and salt to make the creamy peanut butter filling and pour it over the crust. Freeze for an hour.

p.s. if you’re a fan of cookie dough treats, be sure to check out my Cookie Dough Stuffed Dates, Cookie Monster Smoothie Bowl, and Matcha Cookie Dough Cups!

no-bake desserts

While you’re waiting, chop up the peanut butter cups into small-medium pieces. I used Lily’s Dark Chocolate Peanut Butter Cups to keep this dessert lower sugar. Right before the hour is up, make the top chocolate layer by melting the chocolate chips together with the coconut oil. Remove the pan from the freezer and pour the melted chocolate over top. Sprinkle the chopped peanut butter cups over top and stick it back into the freezer until set, about 3 hours or you can place it in the fridge overnight. 

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And that’s it! A simply delicious dessert recipe I know will become your new favorite way to enjoy a ginormous peanut butter cup for days! Also another perk.. you can keep these stocked in your freezer for when the craving hits, just be sure to let it thaw for about 15-20 minutes prior to enjoying. I hope you love these No-Bake Peanut Butter Cup Bars and tag me on Instagram or Facebook or use #healthylittlevittles if you make them! Would love a comment below to hear your thoughts! Hope your forecast is looking like mine did today!

Continue to Content
gluten free dessert recipes

No-Bake Peanut Butter Cup Bars

Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

Now you can enjoy peanut butter cups in bar form! Raw chocolate cookie dough crust, a creamy peanut butter filling, and a top layer of melted chocolate garnished with chopped peanut butter cups. These No-Bake Peanut Butter Cup Bars are gluten-free, vegan, and naturally sweetened!

Ingredients

Cookie Dough Crust

  • 2 cups almond flour
  • 1/4 cup unsweetened cacao powder
  • 6 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • pinch salt
  • 6 tablespoons chocolate chips (I used Lily's for low sugar)

Peanut Butter Filling

  • 1 cup peanut butter
  • 1/2 cup plant butter (or coconut butter)
  • 3 tablespoons maple syrup
  • 1/3 cup blanched almond flour
  • 2 tablespoons coconut oil
  • 1 can full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Chocolate Topping

  • 1 cup chocolate chips (I used Lily's for low sugar)
  • 4 tablespoons coconut oil

Garnish

  • 1 bag (3.2 oz) dark chocolate peanut butter cups (I used Lily's for low sugar)

Instructions

    1. Make the cookie dough first. In a large bowl, whisk together the dry ingredients then add the wet. Stir together until a dough forms.
    2. Press your cookie dough into a foil/parchment-lined 8x8 baking pan and set aside.
    3. Next, Make the peanut butter filling. In a large saucepan over medium heat, melt all of the ingredients whisking continuously until it almost boils. Remove from heat and pour over the cookie dough crust. Place in the freezer for an hour.
    4. While you're waiting, chop up the peanut butter cups into small-medium pieces.
    5. Make the top chocolate layer by melting the chocolate chips together with the coconut oil.
    6. Remove the pan from the freezer and pour the melted chocolate over top. Sprinkle the chopped peanut butter cups over top and stick it back into the freezer until set, preferably overnight.
    7. Enjoy!
    8. Store in the fridge or freezer. If stored in the freezer, allow it to thaw for about 15-20 minutes before enjoying.

Notes

**To keep this treat lower sugar, I used Lily's Sweets chocolate chips and dark chocolate peanut butter cups

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lily's Dark Chocolate Peanut Butter Cups 
    Lily's Dark Chocolate Peanut Butter Cups 
  • Lily's Dark Chocolate Chips
    Lily's Dark Chocolate Chips
  • Almond Flour
    Almond Flour

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Cuisine: American / Category: Dessert
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Gina Fontana

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4 comments

Revi May 28, 2020 - 12:41 am

for the filling…can i use low fat coconut milk, instead of full fat?

Reply
Gina Fontana May 28, 2020 - 6:49 am

Hi Revi! Honestly, I’m not sure that the light coconut milk would set up correctly, so I would say no unfortunately 🙁

Reply
Rayray June 13, 2020 - 6:04 pm

Hello, this looks so delicious!! Is it possible to substitute some ingredients because I’m not sure i’ll find them where I am: regular unsalted butter instead of plant based, regular flour and honey instead of stevia and skimmed milk. Also when you mentioned a xan of milk, how much is it in ml did you mean?
Thank you so much!

Reply
Gina Fontana June 13, 2020 - 7:09 pm

Hi there! So glad you like it! I haven’t tested the recipe with regular butter or flour as I don’t consume them so I can’t say. The coconut milk probably can’t be swapped out because it allows the filling to set up more so than regular milk. You can buy everything on Amazon if you’re able to order from there (except the butter- in which I do believe you could probably swap the plant butter for regular butter). 1 can of coconut milk is 403 mL. Hope this helps!

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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