Prime Bar Peanut Butter Chocolate (dairy-free) Recipe

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 spray or brush parchment with a tiny amount of neutral oil so bars release cleanly.

Melt chocolate mixture

In a medium heatproof bowl set over a gently simmering pan of water (double boiler), combine the dairy-free chocolate chips and refined coconut oil. Stir frequently until mostly melted and smooth, about 3–5 minutes. Remove from heat.

Incorporate peanut butter and sweetener

Immediately add the natural creamy peanut butter, maple syrup, and vanilla extract to the warm chocolate. Whisk or stir until fully combined and glossy. If using cocoa powder, sift it in and whisk until smooth. Taste and add fine sea salt as needed — start with the listed amount and adjust to preference.

Cool slightly

Let the chocolate-peanut mixture cool for 5 minutes at room temperature so it thickens slightly; it should still be pourable but not hot. If the mixture separates, whisk vigorously to re-emulsify.

Combine crunch ingredients

In a medium bowl, mix the crushed dry-roasted peanuts and rice crispy cereal. If using powdered peanut butter, whisk it into the dry mix so it distributes evenly.

Fold into base

Reserve about 3/4 cup of the chocolate-peanut mixture for the top (spoon into a small bowl). Fold the remaining chocolate-peanut mixture into the crunchy mix until everything is evenly coated and holds together when pinched. If the mix seems too loose, add the optional agave nectar or additional maple syrup (up to 1 tbs) and/or psyllium husk powder to help bind.

Press into pan

Transfer the coated crunchy peanut mixture into the prepared pan. Using the back of a spatula or clean hands, press the layer firmly and evenly into the bottom of the pan to form a compact base about 3/4-inch thick. Work quickly before the mixture cools completely.

Top layer

Pour or spoon the reserved 3/4 cup of chocolate-peanut mixture over the pressed crunchy base. Use an offset spatula or back of a spoon to spread into an even, smooth top layer, sealing the edges.

Chill to set

Refrigerate the assembled pan for at least 60 minutes, or freeze for 20–30 minutes, until the bars are firm to the touch and slice cleanly. If refrigerated, bring to cool-room temperature 5–10 minutes before slicing for easier cutting.

Slice and store

Lift the block from the pan using the parchment overhang. Place on a cutting board and slice into 8 equal bars (2 rows of 4) or 12 smaller bars, as desired. Store bars in an airtight container in the refrigerator for up to 2 weeks, or freeze portions for up to 3 months. Let frozen bars thaw 10–15 minutes before eating.