Gluten-Free Peanut Butter Bars (No Graham Crackers)

Remember those classic no bake chocolate peanut butter bars with Reese's peanut butter cup vibes? Recreate them with my easy, 10-minute prep, homemade gluten-free peanut butter bars recipe. They are made without graham cracker crumbs, using nutty almond flour to build out a smooth, creamy peanut butter base and a thick layer of chocolate smoothed on top.

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Author Melissa Erdelac

Ingredients

1½ cups (374 g) creamy peanut butter see recipe notes for substitutes
⅓ cup (113 g) honey or pure maple syrup
1 teaspoon vanilla
1½ cups (140 g) blanched almond flour

Topping

1 cup (170 g) dark or semi sweet chocolate chips
2 tablespoons creamy peanut butter

Instructions

Line a 9x5 inch loaf pan with parchment paper so it overhangs on the longer sides. Grease the paper with nonstick cooking spray. Set aside.
In a medium bowl stir together peanut butter, honey, and vanilla. Then stir in the almond flour until no flour pockets remain and thick dough forms. Press evenly into the prepared pan and place in fridge while the chocolate topping is prepared.
1½ cups creamy peanut butter, ⅓ cup honey, 1½ cups blanched almond flour, 1 teaspoon vanilla
In a microwave-safe bowl melt together the chocolate chips with peanut butter 30 seconds at a time, stirring in between, until smooth and melted.
1 cup dark or semi sweet chocolate chips, 2 tablespoons creamy peanut butter
Spread on the bars and then refrigerate for 2 hours, or until chocolate is firm. Let it sit at room temp for 15 minutes before cutting into rows to make 18 bars (3 rows by 6 rows). See recipe notes for cutting tips. Store in the fridge, freezer, or at room temperature in an airtight container.

Notes

Peanut Butter

I've made the recipe with different types of nut butters, and if the nut butter is natural, or has a runnier consistency, the bars will not hold their shape as well. So, any butter will work, but for a sliceable peanut butter bar that holds together, I recommend classic creamy peanut butter, like Jif or Skippy.

Cutting Tips

For the bars to hold shape while cutting, keep them in the pan. Use a sharp knife and score the rows with the knife tip a few times through the chocolate before cutting all the way down. This helps prevent the chocolate from cracking. Once the rows are cut through fully, lift the bars out of the pan by the paper to serve.

Nutrition