1. Can I make these bars completely no-bake?

Yes! While baking helps them firm up, you can skip the oven and chill them for at least 2 hours in the fridge. They’ll be softer but still delicious.

2. What’s a good substitute for almond meal?

You can use almond flour or pulse whole almonds into a coarse meal using a food processor. For nut-free, try oat flour or sunflower seed meal.

3. Are these safe for kids with peanut allergies?

If you swap the peanut butter for sunflower seed butter and use seeds instead of peanuts, your chocolate peanut butter snack bars can be allergy-friendly.

4. Can I freeze these bars?

Absolutely. Wrap each bar in parchment or plastic wrap and freeze for up to 3 months. Thaw at room temp or overnight in the fridge.

5. Why are my bars falling apart?

This usually means the mixture wasn’t packed tightly enough or didn’t chill long enough. Press hard and chill for at least an hour after baking.

6. Can I use maple syrup instead of honey?

Maple syrup is too thin to bind these bars well. Stick with honey or brown rice syrup for best results.

7. What type of chocolate is best for drizzling?

Semi-sweet chocolate works well, but dark, milk, or even white chocolate can be used. Use whatever matches your flavor preference.

8. How long do they last in the fridge?

Stored in an airtight container, your chocolate peanut butter snack bars will stay fresh in the fridge for up to 2 weeks.

9. Do I need to bake them or is chilling enough?

Baking helps firm the bars and deepen the flavor, but chilling alone works if you prefer a softer texture.

10. Are these high in protein?

They contain a decent amount of protein from the peanuts and nut butter. To boost it further, add a scoop of your favorite protein powder.

Chocolate Peanut Butter Snack Bars – 8-Ingredient Delight You’ll Love

Description

Easy, wholesome snack bars with chocolate + peanut butter, naturally sweetened, grain‑free & gluten‑free. Perfect for dessert or a grab‑and‑go treat!

Ingredients

Scale

1/3 cup (113 g) honey or brown rice syrup*
1/3 cup (37 g) almond meal*
1 Tablespoon (15 g) peanut butter (any nut butter works)
1/2 teaspoon pure vanilla extract
2 cups (300 g) salted peanuts, roughly chopped*
5 Medjool dates, roughly chopped
1/3 cup (60 g) mini chocolate chips*
*optional but not really: 4 ounces melted semi‐sweet chocolate for drizzling

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Instructions

Preheat oven to 300°F (149°C). Line an 8‑inch or 9‑inch square baking pan with parchment paper, leaving overhang.
In a medium bowl, mix the honey (or brown rice syrup), almond meal, peanut butter, and vanilla until combined.
Fold in chopped peanuts, dates, and mini chocolate chips. Mix until evenly distributed.
Transfer mixture to the prepared pan. Press very firmly into an even layer—packing tightly helps bars hold together.
Bake for 20‑22 minutes or until edges are lightly browned. Remove from oven and let cool completely on a wire rack for 1 hour.
After cooling, chill in refrigerator for 1 more hour to firm up before cutting.
Remove from pan using overhang, cut into squares or rectangles. Drizzle with melted chocolate if using.

Notes

Freezing Instructions: Individually wrap bars; freeze up to 3 months. Thaw before serving.

Sweetener Swap: Thinner syrups (maple, agave) aren’t recommended—they don’t bind the bars well.

Almond Meal: Use store‑bought almond meal or make your own by pulsing almonds lightly.

Peanuts & Salt: If using unsalted peanuts, add about 1/8 teaspoon salt.

Mini vs Regular Chips: Regular chocolate chips work if minis aren’t available.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Snack / Dessert / Healthy Treats
Method: Bake then Chill
Cuisine: American / Gluten‑Free / Grain‑Free

Nutrition

Serving Size: ~1 bar (1/12 recipe)
Calories: ~250‑270 kcal
Sugar: ~12‑15 g
Sodium: ~150‑200 mg*
Fat: ~18‑20 g
Saturated Fat: ~5‑7 g
Unsaturated Fat: ~12‑14 g
Trans Fat: 0 g
Carbohydrates: ~20‑25 g
Fiber: ~2‑4 g
Protein: ~6‑8 g
Cholesterol: 0 mg