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Ingredients
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Chocolate Peanut Butter Bars
Method
Chocolate Peanut Butter Bars
Prepare pan
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides for easy removal. Lightly grease the parchment with a little melted dairy-free butter or neutral oil.
Make peanut butter base
In a medium mixing bowl, combine 1.5 cups natural creamy peanut butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon fine sea salt. Stir until the sugars are mostly dissolved. Add 1/2 cup melted dairy-free butter (or melted coconut oil) and 1 teaspoon vanilla extract. Mix until smooth and uniform. If you want a chewier, more textured bar, fold in 1 cup rolled oats until evenly distributed.
Press into pan
Transfer the peanut butter mixture to the prepared pan. Use a spatula or the bottom of a measuring cup to press the mixture firmly and evenly into an even layer, about 3/4-inch thick. Chill in the refrigerator for 20–30 minutes to set while you prepare the chocolate topping.
Melt chocolate topping
Place 1.5 cups dairy-free dark chocolate chips and 2 tablespoons coconut oil in a heatproof bowl. Melt gently either in 20–30 second bursts in the microwave, stirring between bursts, until fully smooth (about 60–90 seconds total), or set the bowl over a small pot of barely simmering water (double boiler) and stir until melted and glossy. Remove from heat.
Top and finish
Pour the melted chocolate over the chilled peanut butter layer and use an offset spatula to spread it into an even layer, covering all edges. If desired, sprinkle 1/2 teaspoon coarse flaky sea salt evenly over the chocolate. Return the pan to the refrigerator and chill until the chocolate is fully set, about 1–2 hours (or 30–45 minutes in the freezer for quicker setting).
Slice and store
Use the parchment overhang to lift the set slab from the pan. Place on a cutting board and slice into 12 bars (3x4 grid) or desired sizes using a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months (separate layers with parchment). Let sit 5–10 minutes at room temperature before serving if very firm from the fridge.