No-Bake Peanut Butter Cup Bars

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Holding a no-bake peanut butter cup bar above a stack of more bars

What started as mango cheesecake bars quickly turned into chocolate peanut butter cup bars…stick with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!

These bars have a creamy peanut butter base and perfectly sweet, ganache-like chocolate top (swoon!). Bonus? They’re SO easy to make with just 5 ingredients, 1 bowl, and 30 minutes required. Let us show you how!

Peanut butter, almond flour, chocolate chips, coconut oil, salt, and maple syrup

These no-bake bars begin with the peanut butter base made by mixing together peanut butter, almond flour, maple syrup, and sea salt.

Stirring peanut butter, almond flour, maple syrup, and salt in a bowl

After pressing that mixture into a pan, we transition to the ganache-like chocolate topping. It comes together fast by simply combining melted chocolate chips with peanut butter and coconut oil.

Pouring a melted chocolate mixture over a peanut butter base in a loaf pan

We pour the chocolate topping over the peanut butter base, sprinkle with flaky salt, and after just 20 minutes in the freezer, it’s ready to enjoy! Slice into bars and the sweet craving will soon be satisfied.

No-bake chocolate peanut butter bars on a piece of parchment paper

We can’t WAIT for you to try these no-bake peanut butter bars! They’re:

Decadent
Chocolaty
Peanutty
Sweet + salty
Satisfying
& SO delicious!

They’re a quick and easy treat for when the chocolate + peanut butter craving strikes or to have on hand for grab-and-go snacks throughout the week.

More Chocolate + Peanut Butter Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding a no-bake chocolate peanut butter cup bar topped with flaky salt

No-Bake Peanut Butter Cup Bars

Fuss-free, no-bake peanut butter cup bars with a creamy, salty peanut butter base and chocolaty ganache top! Vegan, gluten-free, grain-free, and just like a peanut butter cup, but easier. Just 5 ingredients, 1 bowl, and 30 minutes required!
Author Minimalist Baker
Print
Holding a no-bake peanut butter cup bar topped with flaky salt
4.97 from 30 votes
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings 14 (Bars)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks

Ingredients

PEANUT BUTTER BASE

  • 3/4 cup creamy salted peanut butter (drippy, natural* // preferably just 2 ingredients: peanuts and salt)
  • 1/2 cup almond flour
  • 2 Tbsp maple syrup
  • 1/4 tsp sea salt (optional // include for extra saltiness or if using unsalted peanut butter)

CHOCOLATE TOPPING

  • 1/2 cup semi-sweet chocolate chips or chunks (dairy-free as needed // we like Enjoy Life)
  • 2 Tbsp creamy salted peanut butter
  • 1/2 tsp coconut oil

FOR TOPPING optional

  • Flaky sea salt (we like Maldon)

Instructions

  • Line a standard-size loaf pan with parchment paper and set aside.
  • PEANUT BUTTER BASE: To a medium microwavable mixing bowl, add peanut butter, almond flour, maple syrup, and optional sea salt. Use a spatula or spoon to stir until well combined. Scrape all of the peanut butter mixture out of the bowl and into the loaf pan. Set aside.
  • CHOCOLATE TOPPING: Place the chocolate chips into the (now empty) microwavable bowl and microwave in 30-second intervals (stirring in between to prevent burning) until smooth and melted. You can also melt on the stovetop by adding chocolate chips to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, stirring until melted.
  • To the melted chocolate, add the 2 Tbsp of peanut butter (adjust amount if altering batch size) and coconut oil. Stir until a smooth mixture is achieved. Pour the chocolate mixture over the peanut butter base and top with optional flaky sea salt. Place in the freezer for about 20 minutes until the chocolate is set.
  • Remove from the pan by lifting the sides of the parchment paper and slice into bars (we recommend ~14 bars as the recipe is written — they're rich!). Enjoy!
  • Store leftovers in an airtight container in the refrigerator for up to 1-2 weeks or in the freezer for up to 1 month.

Video

Notes

*If using a thicker, dry peanut butter or one with added oils or stabilizers, you may need to adjust the amount of almond flour.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 14 servings)

Serving: 1 bar Calories: 160 Carbohydrates: 9.9 g Protein: 5.2 g Fat: 12.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 5.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 137 mg Fiber: 2.2 g Sugar: 5.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 31 mg Iron: 0.9 mg

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  1. Julia Pitkin-Shantz says

    My vegetarian daughter is nursing and on an elimination diet. No dairy, eggs, or soy. I have been wanting a lower calorie alternative to Reese’s dark chocolate peanut butter cups.

    Used PB2 instead of peanut butter (199 cal vs 60 cal/serving). Didn’t have almond flour so left it out. They are delicious!

  2. Mariângela Portela da Silva Mariângela says

    Ainda vou fazer, mas nem preciso fazê-lo para ter certeza que que é uma delícia!!!! Parabéns e obrigada.

  3. Deidre says

    I saw a similar recipe on another site (which I usually also like the recipes from) but chose to make this one because it had way less sugar and I’m SO GLAD I DID. These are so good and not overly sweet like store bought peanut butter cups. My husband wanted “just a taste” and then went back for more! The only thing I changed was to use real butter instead of coconut oil. I don’t currently use coconut oil, and I didn’t want to buy a whole container for just 1/2 tsp. Worked just fine! Thank you for another delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you tried the recipe and enjoyed it, Deidre. Thank you for sharing! xo

  4. margaret says

    These are great and quick and satisfied an urge. I increased the chocolate to 3/4 cup chocolate chips, and omitted the peanut butter from the chocolate topping (personal preference). I did sprinkle salt on the top and that is suuuuper recommended to push these over the top! Delicious. Will definitely make again.

  5. Haley says

    I made these today to a T besides swapping almond flour for oat flour because that’s what I had on hand. I used Enjoy Life ricemilk chips for the chocolate.
    I also used a mini muffin pan for these. I put a slightly heaping tablespoon of the peanut butter mix into each cup (I didn’t line the cups or grease them or anything!) and then topped each one with 1.5 teaspoons of the chocolate mix. It made 14 cups and after freezing for a half hour each one popped right out! I wish I could include a picture, they’re cute! I already had one…decadent and rich. I’ve been craving Reeces since it’s near Halloween but I have to be dairy free. Thank you for this winner recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’d love to see a picture (you can tag us on Instagram or Facebook). Thanks so much for the lovely review and for sharing your modifications, Haley! xo

  6. Mary says

    I have made this recipe at least a dozen times now and have my husband making it as well as it is easy to follow. We panic when we are almost out of them and know it is time to make more 😜. The only substitution we do is we omit the salt and instead put chopped unsalted peanuts on top. These are better than I remember Reese’s peanut butter cups being. Thanks for a simple yet great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, YAY! We’re so glad you’re enjoying the recipe so much, Mary. Thank you for sharing! xo

  7. Dorian Hill says

    Hello, these sound delicious but I have to be careful about sodium, would it still work with plain fresh ground, no salt peanuts? TIA

  8. Anna says

    Hello thank you for this recipe. I’ve been following you for years. At the moment I only have crunchy peanut butter. Can it be made with it otherwise I will wait till I purchase smooth peanut butter. Thank you

  9. Allie says

    I made this recipe, and it’s absolutely delicious. Since I’m an even lazier baker than the original recipe (which is already admittedly very little work), I’ve been making the peanut butter mixture then I mix in chocolate chips, roll them into balls, and pop them in the freezer.

  10. Melissa Gillaume Cappaert says

    I followed this to a t and it turned out fab. I will definitely make this again. Thank you for another great recipe.

  11. Lee says

    I don’t like the tast of raw almonds or almond flour. So, I toasted the almond flour in a skillet until golden—that is just what I need as this receipt turned out perfect for me and hubby.

  12. Annie says

    These are simple and great to have as handy snacks. I’m in Eastern Europe and we don’t have chocolate chips so I melt a large bar of 85% dark chocolate in a double boiler. Also, I substitute protein powder for the flour to boost my daily protein.

  13. Sarah says

    These are insanely good! They didn’t last any time at all and Im already ready to make more. So easy as well! I made them as directed without any substitutions and they were perfect!! Thanks for another great recipe MB!

  14. Sunny says

    We love these! So quick and easy to make and the perfect little sweet treat. I used honey instead of maple syrup. I keep them in the freezer and eat them frozen or else they get too soft.

  15. Denise Edul says

    I followed the recipe exactly. I love the reuse of the bowl for easier clean up🙂 I almost doubled the batch but thought I should try it first as written. Luckily it is so quick and easy that it’s no hassle to make another batch whenever the craving hits. I can’t wait to make this for friends and family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Denise! It really is such an easy one :) Thank you for sharing! xo

  16. Tracy says

    I confess that, in a pinch, I’ve been known to create a fast snack by putting a big scoop of peanut butter in a bowl, topping with chocolate chips, mixing, and eating with a spoon. Sad, but true. hahaha. Now I no longer have to resort to this when I have a chocolate peanut butter craving, because these are super easy, don’t make a big mess, and offer a HUGE step up in taste!! I mean, they are so satisfying. Even when you have a desperate craving and not much energy or patience, one of these bites will do the trick, I promise!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so happy you have a new way to satisfy the craving fast :) Thank you for the lovely review, Tracy! xo

  17. Michelle Armentrout-Pike says

    Have you made these with protein powder? If so, would you add the protein powder to the base? My son needs a snack with lots of protein and I thought this recipe would be perfect!! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tested that, but it could work! Though it won’t taste quite as decadent. Let us know if you try it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we wouldn’t recommend tapioca flour, but you could sub cashew flour 1:1, or a lesser amount of oat flour (made from gluten-free oats) or coconut flour.

  18. Aimi says

    I put these in mini cupcake liners so they are the size of smaller Reese’s. Froze them to set them and then stored them in the frig. Easy, delicious, and healthier version of a PB cup!

  19. Rachel H says

    I followed the recipe exactly as written with amazing results! So yummy and so fast. I had to snag almond flour at the grocery store, but I’m very glad I did — I’m about to make these for the second time this week.

  20. Dawn Slater says

    I made this for my daughter who is a big fan of Reese’s pieces!

    She loved them!

    Super easy to make and beats buying sugar loaded cake bars from the shop!

    Will be making bigger batches in the future!

  21. Patricia says

    So easy, quick and yummy. I followed the recipe as written and left them in the freezer overnight. I cut them up in the morning and left them in the refrigerator, however some hours later they went very soft and mushy. I will keep them in the freezer to maintain their firmness. They still tasted great, thanks for another keeper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Patricia! They are slightly soft, but if you prefer them firm the freezer is the way to go! Thanks so much for the lovely review. xo

  22. LONITA KEALA says

    Ok so I made this with Organic Honey cuz I had run out of maple syrup and guess what I live on an island and pur costco has not had maple syrup for couple weeks. Ugh!! N.e.way I followed recipe and me n my daughter actually really loved the honey taste. Only thing was that the peanut butter bottom is softer then the chocolate topping. Like I pick it up and it’s squishing in my fingers. Any thoughts on why that would be?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lonita, it’s possible the honey made a difference. Or if your peanut butter was runnier they could be more tender. Adding more almond flour should help! The bottom should be tender and softer than the top, but not unpleasantly so!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Definitely! See step 3: “You can also melt on the stovetop by adding chocolate chips to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, stirring until melted.”

  23. Amber says

    These were so easy and delicious! I had less peanut butter on hand than I thought, so I ended up using mostly sunflower seed butter, but it was still great! I look forward to making it with full peanut butter next time. The texture is just right for a peanut butter cup; they really hit the spot!

  24. Adele Desloges says

    Hello again dear!

    My bf has all these food restrictions for the time being, because of gut and digestion and other stomach issues that really made him ill for a while.

    He can’t have almonds or even peanut butter but he LOVES peanut butter cups. Is the almond flour here interchangeable with coconut flour and if so what would be the measurement of the coconut flour if i wanted to swap the almond flour out?

    This way I dont have 2 ingredients he can’t take, just one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adele, you could swap the almond flour with a lesser amount of coconut flour since it’s more absorbent. Hope that helps!

  25. Lisa says

    Excellent, easy and quick to make. Saw these on Instagram today and went straight home to make them! My husband and I loved this treat. Thanks for your many reliably delicious recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so happy you both enjoyed them, Lisa. Thank you for your kind words and lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, yes, it will just be more firm. You can add a little more peanut butter. Hope that helps!

  26. Bridget says

    These bars are so easy to make and so delicious! I subbed out almond butter for peanut butter and added 1/4 cup of chopped smoked almonds over the chocolate. They are amazing! I also love that they are grain free and high protein. I will make these again and again- Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YAY! We’re so glad to hear it, Bridget. Thank you for the lovely review and for sharing your modifications! xo

  27. Jackie says

    Chocolate & peanut butter are always a good combo. This is So good! I didn’t have almond flour so used coconut and it came out delicious. Also added some pretzel wheels I had to the bottom instead of the extra salt on top. I’ll definitely make again. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your swaps, Jackie! We’re so glad they turned out well. Thank you for sharing! xo

  28. Kelly says

    I’m allergic to chocolate and peanut butter. What can I substitute?
    Just kidding! I made these as written and they are delish—thank you!

  29. Joanne Kuhn says

    These look fantastic -YUM!!!!
    But, I am allergic to almonds. What would you recommend as a replacement?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joanne, cashew flour could be subbed 1-1, or you could try a lesser amount of coconut flour. Hope that helps!

      • Hannah Adams says

        Hi Sara, I tried this recipe with normal flour instead of almond flour because I didn’t have any. I personally wouldn’t recommend using this as a substitute because it causes the bars to have a very dense and cakey flour taste in your mouth. Although it wouldn’t be as healthy, I would recommend using powered sugar instead of flour. It would taste more like a sweet traditional buckeye dessert but as a bar.

    • Maura says

      Wheat (regular) flour should not be used unless cooked as it can make you quite ill. It can contain harmful bacteria such as E. coli.