Vegan Chocolate Peanut Butter Bars taste just like a peanut butter cup! They only require 5 ingredients, can be made in 10 minutes and are no-bake!

side shot of chocolate peanut butter bars lined up

My 11 year old son’s reaction to these bars was, “they taste exactly like a peanut butter cup! How did you do that!?” It’s true. They taste just like a peanut butter cup, but in bar form. I love these no-bake chocolate peanut butter bars for many different occasions: Christmas get-togethers, birthday parties (though check for peanut allergies) and in the middle of Summer when it’s too hot to turn on the oven.

The best part? You only need 5 ingredients and about 10 minutes to make them!

stack of vegan chocolate peanut butter bars with dark background

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Ingredients for Vegan Chocolate Peanut Butter Bars:

  • Vegan Butter: I used earth balance brand, but Miyoko’s is great, too. Melt would work as well.
  • Creamy Peanut Butter: You can use natural peanut butter or the other stuff (Skippy, JIF), whichever you have or prefer.
  • Cookie Crumbs: Normally, these bars are made with honey graham crackers, but honey is a no-no for vegans, so I found some options for you. I used Chocolatey Chip Teddy Grahams, because they are easy to find, and have no honey or dairy. You can use honey-free graham crackers if you can find them (just check the ingredients). You can even use ritz crackers in a pinch. Just blitz them in your blender/food processor until you have 1 1/2 cups crumbs.
  • Powdered Sugar: To keep everything together and provide sweetness!
  • Chocolate Chips: For covering the peanut butter layer. Make sure your chocolate chips are dairy free by checking the ingredient list. Trader Joe’s, Guittard and Kirkland brand are accidentally vegan.

from the top shot of vegan chocolate peanut butter bars lined up

How do you make chocolate peanut butter bars?

Line a 9 x 13 inch pan with parchment paper. Melt the vegan butter, then add to a large bowl along with the peanut butter. Mix until well combined. Now add the powdered sugar and stir until combined. Make the cookie crumbs, then add 1/2 to the bowl and stir. Add the other 1/2 and stir in, using your hands if needed, as the mixture will be very thick. Press the peanut butter mixture evenly into the pan.

In a small saucepan, melt the chocolate chips and 1/4 cup peanut butter until smooth and creamy. Pour over the peanut butter layer, then place in the refrigerator to set (about 1 1/2-2 hours).

collage of how to make vegan chocolate peanut butter bars

Once set, slice carefully. Serve chilled. Store leftover bars in a covered container in the refrigerator for up to 1 week.

Can you freeze these bars?

Yes, they freeze beautifully! It’s one of my favorite things about them. Frozen chocolate peanut butter bars are perfect for a quick sweet treat, or adding to a kid’s lunchbox in the morning. Store cut bars in either a freezer friendly bag or container. You can also individually wrap each one in plastic wrap, then place in a container/bag to prevent freezer burn.

side shot of chocolate peanut butter bars with black/grey background

More vegan peanut butter dessert recipes:

showing a close up bite of chocolate peanut butter bar

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Inspired by Sally’s Baking Addiction.

side shot of chocolate peanut butter bars lined up
5 stars (17 ratings)

Vegan Chocolate Peanut Butter Bars

Vegan Chocolate Peanut Butter Bars taste just like a peanut butter cup! They only require 5 ingredients, can be made in 10 minutes and are no-bake!
Prep: 10 minutes
Chilling time: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 24 bars

Ingredients 
 

Peanut Butter Layer

Chocolate Topping

Instructions 

  • Line a 9x13 inch pan with parchment paper, leaving some overhang for easy removal of the bars.
  • Melt the vegan butter, then add to a large mixing bowl along with the peanut butter and mix well until combined. Now mix in the powdered sugar and stir until combined. Add half of the cookie crumbs and mix until fully combined, then add the other 1/2 and mix to combine. This mixture will be quite thick, so use your hands if needed.
  • Scoop the peanut butter layer into the prepared pan and press it down evenly to form the bottom layer. Set aside.

Chocolate Topping

  • Add the chocolate chips and 1/4 cup peanut butter to a small pot and heat on low-medium heat, stirring frequently until melted and smooth. As soon as there are no whole chocolate chips remaining, remove from heat.
  • Pour the melted chocolate mixture on top of the peanut butter layer and spread it around so it's pretty even.
  • Chill in the refrigerator until firm, about 1 1/2-2 hours. Serve chilled. To avoid cracks in the chocolate layer when you cut them, run a large sharp knife under hot water, wipe clean, then slice. Continue with each slice. You can also let them sit at room temperature for 10 minutes before cutting.
  • Cover leftover bars and refrigerate them for up to 1 week, or freeze the bars. I love having these bars in my freezer for a quick sweet treat or adding to kid's lunch boxes.

Notes

  1. For the cookie crumbs, I used Chocolatey Chip Teddy Grahams because they are vegan and don't contain honey. Plus you can find them at most grocery stores. You can also use honey-free graham crackers (several are accidentally vegan, just check the ingredients list for honey). In a pinch you could even use Ritz type crackers. Simply use a blender or food processor to blitz into crumbs, then measure 1 1/2 cups.
  2. To find dairy free chocolate chips, check the ingredients list for any dairy. Trader Joe's happen to be vegan, as well as Guittard, Kirkland brand and several others.
  3. Peanut allergy? Try almond butter instead! Sunflower seed butter would work as well, though the flavor will obviously change.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Sodium: 157mg | Potassium: 99mg | Fiber: 2g | Sugar: 19g | Vitamin A: 360IU | Calcium: 28mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Love love love these! I make them for every party and vegans and non-vegans alike go nuts. The first time I used chocolate graham crackers and they were a pretty odd color – do not recommend. Now I use Trader Joe’s Graham Cracker Squares – perfection! Nora – You host most of my parties! Making these again Monday for dessert – and I’ll be trying two new recipes of yours – queso blanco and the cauliflower taco filling. Thanks for keeping me and my friends fed!

    1. Hi Missy. I am so honored to help host your parties. I’m thrilled you and your guests are loving my recipes! Thanks for sharing your awesome review and feedback! Enjoy the new recipes and the bars!

  2. I feel like these are a delightful cross between a peanut butter cup and a butterfinger. Either way they are really really good! I ran out of (honey free) grahams and so used half ritz based on other reviews. They turned out great and were very easy to make.

  3. Wow! Another amazing hit! I used Oreos (because we love them) it made our peanut butter layer dark but the taste was incredible! We also used Miyoko’s unsalted butter. Love how easy this recipe is and the taste is decadent. A must make recipe!

    1. Hi Petria. Your bars sound amazing! I’m so thrilled you love the recipe, and find it easy! These are always loved in our home, for sure! Thanks for taking time to share your fantastic feedback, ideas, and review!

    1. Yes, I think it would work fine. I just prefer the sticks for easier measuring and they are a little less greasy, but the tub works. Hope you enjoy!

  4. I’ve always been a huge fan of your recipes Nora! Absolutely love these, I was the biggest Reese’s fan prior to becoming vegan 4 years ago, and have yet to taste something even remotely similar until i tried these! Thank you so much for this recipe. Such a delicious treat! 

  5. I have now made these 4X! They are delicious. I do sub a little. I use 1 1/2 cups powdered sugar and 1/2 cup PB2 (powdered peanut butter), and instead of cookies I use a mixture of saltines, rich crackers and thin pretzels. Everyone loves them, me included!

    1. Sweet and salty! Yum! Thanks for sharing your review and comments! I’m glad you guys are loving the bars!

  6. So so good! I used to stronly dislike peanut butter but after trying these pb bars I am obsessed thank you!!!  ?

    1. I am a BIG fan of this recipe – it’s easy and delicious! I make these bars all the time and they are a go-to crowd pleaser. I probably like them more than Reese’s, which is quite a feat.

  7. I used 2/3 saltines and 1/3 vegan graham crackers, as that’s what I had on hand, and they turned out absolutely delicious. I’ve just made a second batch using 1/2 saltines and 1/2 rich crackers. This time I cut them into bars when the chocolate was set but not hard, and they cut much better. Then I put the pan back into the fridge to finish hardening up. They are seriously addictive! Yum!!!

  8. Hey Nora! I love this recipe so much and have been making it for over a year now  with great reviews. I have been trying to cut down the sugar over time because I feel like they’re a bit too sweet for me but have noticed that the peanut butter base gets too mushy with less confectionery sugar (this last time I tried half a cup instead of two). Is there anything you could recommend adding that would make the peanut butter layer firmer while curbing the sweetness?! Thank you 🙂 

    1. Thanks Becca, glad you love the recipe! Let’s see, I’m not really sure what would work here, perhaps making your own powdered sugar from coconut sugar, which is a little less sweet?

      1. I use crackers instead of cookies, and sub powdered peanut butter for 1/4 cup of powdered sugar. It cut the sweetness while keeping the texture.

    2. I use crackers instead of cookies, and sub powdered peanut butter for 1/4 cup of powdered sugar. It cut the sweetness while keeping the texture.

  9. These are very easy to make and delicious. I used regular graham crackers without honey. My little one has a dairy allergy and this is a wonderful treat. 

  10. Hey Nora! I believe you may have the Metrics wrong for the cookie crumbs. You say to do 11 Grams but 11 doesn’t even fill up 1/4 cup of cookie crumbs. It’s not a big deal because I just used a measuring cup for the crumbs but just thought I should point it out. Really great recipe! They came out fantastic and my whole family loves them! Thank you for all the great recipes!

    1. Thank you for pointing that out, I use an automatic calculator and it was definitely off for the cookie crumbs. I have fixed it now, it should be more like 150 grams. So glad you enjoyed this recipe and others as well, thank you!

  11. These do taste like reeses cups! so good! my only probably was even after refrigerating over night the peanut butter layer wasn’t firm enough to cut =/ any suggestions? I don’t want to do the freezer route cause I got some sensitive teeth -_-

    1. Hmm let’s see, I wonder if it’s actually that the chocolate layer is so hard and cold that they are being difficult. Try running a sharp knife under hot water, wipe it clean quickly and then cut the bars. The other thing is maybe the peanut butter you used was runnier than mine. Glad you like the taste!

  12. These are so good and so easy to make. Definitely need to keep them in the freezer so they are less tempting. ha ha I will definitely be making these again. Thank you for sharing.

    1. Haha I totally understand, and that’s exactly what I did! Though even in the freezer they were gone FAST. Glad you enjoyed them!

  13. I save so many of your delicious looking recipes! I made these Vegan Chocolate Peanut Butter Bars earlier today and we all just devoured them. WOW soooo good! Amberlii

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