Name: Peanut-Caramel Bars With Chocolate
Prep time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (unsweetened); 1/2 cup pure maple syrup or agave; 1/4 cup coconut flour; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup medjool dates (pitted and soaked if dry); 2 tablespoons peanut butter; 1 tablespoon maple syrup; 1 tablespoon coconut oil; 1/4 teaspoon sea salt; 1 tablespoon plant-based milk (as needed for blending); 3/4 cup dairy-free chocolate chips; 1 tablespoon coconut oil

These peanut-caramel bars are everything I love in a dessert: rich, chewy, creamy, chocolatey—and surprisingly wholesome. With layers of peanut butter base, date-sweetened caramel, and smooth dairy-free chocolate, this no-bake treat is a plant-based twist on the candy bars I grew up craving. They’re naturally sweetened, gluten-free, and perfect for keeping in the fridge or freezer whenever I need a sweet fix.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peanut Base:

1 cup natural peanut butter (unsweetened)

1/2 cup pure maple syrup or agave

1/4 cup coconut flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

For the Caramel Layer:

1/2 cup medjool dates (pitted and soaked if dry)

2 tablespoons peanut butter

1 tablespoon maple syrup

1 tablespoon coconut oil

1/4 teaspoon sea salt

1 tablespoon plant-based milk (as needed for blending)

For the Chocolate Topping:

3/4 cup dairy-free chocolate chips

1 tablespoon coconut oil

Directions

I line an 8×8-inch pan with parchment paper to make removal easy.

In a bowl, I mix the peanut butter, maple syrup, coconut flour, vanilla, and salt until it forms a thick dough. I press this into the bottom of the pan for the base.

To make the caramel, I blend the dates, peanut butter, maple syrup, coconut oil, and salt in a food processor until smooth. I add a splash of plant milk only if needed to help it blend.

I spread the caramel evenly over the peanut base.

Then I melt the chocolate chips with coconut oil—either using a double boiler or microwaving in 30-second bursts, stirring in between.

I pour the melted chocolate over the caramel layer and spread it smooth.

Finally, I freeze the whole pan for 1–2 hours until firm, then slice into bars or squares.

Servings and timing

This recipe makes 12 bars.

Prep Time: 20 minutes

Chill Time: 1–2 hours

Total Time: Approximately 1 hour 30 minutes (including chilling)

Calories per bar: 265 kcal

Variations

I sometimes swap almond butter for peanut butter for a different flavor.

For a nut-free version, I use sunflower seed butter and skip the peanut garnish.

If I’m craving crunch, I mix chopped roasted peanuts into the caramel layer.

I’ve also made this with a dash of espresso powder in the chocolate for a mocha twist.

Storage/Reheating

I keep these bars in the fridge for up to a week in an airtight container. For longer storage, I freeze them for up to 3 months—just let them thaw at room temperature for a few minutes before eating. Since they’re no-bake, there’s no reheating needed.

FAQs

Can I use store-bought caramel instead of dates?

I stick to the date-based caramel because it keeps the recipe refined sugar-free and adds a lovely chewy texture. But if I’m in a pinch, I can use a high-quality store-bought vegan caramel.

Do I need a food processor for the caramel?

Yes, a food processor or high-speed blender helps get that smooth, creamy caramel texture. If I don’t have one, I soak the dates longer and mash them thoroughly, but the texture will be chunkier.

Can I make these bars nut-free?

Absolutely. I replace the peanut butter with sunflower seed butter and make sure the chocolate is nut-free. The flavor changes a bit, but it’s still delicious.

How do I prevent the chocolate from cracking when slicing?

I let the bars sit at room temperature for 5–10 minutes after freezing before cutting. I also use a warm knife to slice cleanly through the layers.

Can I double this recipe?

Definitely. I double all ingredients and use a 9×13-inch pan. The layers come out slightly thicker, but they still chill and slice beautifully.

Conclusion

These peanut-caramel bars with chocolate are one of my go-to desserts when I want something rich, satisfying, and still made with clean ingredients. I love how simple they are to make, how well they store, and how they always hit that perfect sweet spot. Whether it’s a treat after dinner or a midday snack, I never get tired of these decadent, no-bake delights.

Recipe:

Peanut-Caramel Bars With Chocolate

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Author: Sophia
Total Time: 1 hour 30 minutes
Yield: 12 bars
Diet: Vegan

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Description

These no-bake peanut-caramel bars feature a rich peanut butter base, a chewy date-sweetened caramel layer, and a smooth chocolate topping. They’re naturally sweetened, gluten-free, and vegan—perfect for a wholesome treat that feels indulgent.

Ingredients

1 cup natural peanut butter (unsweetened)

1/2 cup pure maple syrup or agave

1/4 cup coconut flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup medjool dates (pitted and soaked if dry)

2 tablespoons peanut butter

1 tablespoon maple syrup

1 tablespoon coconut oil

1/4 teaspoon sea salt

1 tablespoon plant-based milk (as needed for blending)

3/4 cup dairy-free chocolate chips

1 tablespoon coconut oil

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Instructions

Line an 8×8-inch pan with parchment paper for easy removal.
In a bowl, mix peanut butter, maple syrup, coconut flour, vanilla, and salt until a thick dough forms. Press into the bottom of the pan to form the base.
In a food processor, blend dates, peanut butter, maple syrup, coconut oil, and sea salt until smooth. Add plant-based milk as needed to help blend.
Spread the caramel mixture evenly over the peanut base.
Melt chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals, stirring between each.
Pour melted chocolate over the caramel layer and smooth the top.
Freeze the pan for 1–2 hours until firm.
Remove from freezer, let sit for 5–10 minutes, then slice into 12 bars or squares using a warm knife.