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Ingredients
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Peanut Butter Chocolate Bars
Method
Peanut Butter Chocolate Bars
Prepare pan and dry ingredients
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Place 1/2 cup rolled oats into a blender or small food processor and pulse until they become a fine flour (about 20–30 seconds). In a medium mixing bowl whisk together the ground oats, 1/2 cup unsweetened cocoa powder, and 2 tablespoons powdered coconut sugar (if using) until evenly combined.
Make peanut butter base
In a separate bowl, combine 1 1/4 cups smooth natural peanut butter, 1/4 cup maple syrup, 3 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Whisk until smooth and glossy. If the peanut butter is very stiff, gently warm it for 10–15 seconds in the microwave or in a double boiler before mixing so it combines smoothly.
Combine base and dry
Add the dry cocoa/oat mixture to the peanut butter mixture and fold with a spatula until fully incorporated into a thick, slightly sticky dough. Taste and adjust sweetness with the optional powdered sweetener if needed. The mixture should hold together when pressed; if too crumbly, add 1–2 teaspoons melted coconut oil or 1 teaspoon maple syrup and mix again.
Press into pan
Transfer the peanut butter chocolate mixture into the prepared 8x8 pan. Use a piece of parchment or the back of a spoon to press it into an even layer about 1/2 inch thick, ensuring edges are smooth. Chill in the refrigerator for 15–20 minutes to firm up while you prepare the chocolate topping.
Melt chocolate
Place 8 ounces chopped dairy-free dark chocolate or chocolate chips in a microwave-safe bowl with 1 teaspoon coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted (total ~60–90 seconds depending on power). Alternatively, melt over a double boiler on low heat, stirring until glossy.
Top and finish
Remove the chilled peanut butter base from the refrigerator. Pour the melted chocolate over the base and spread into an even layer with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release any air bubbles. If desired, sprinkle about 1/4 teaspoon sea salt flakes evenly over the chocolate for contrast.
Chill and set
Return the pan to the refrigerator and chill for 30–45 minutes, or until the chocolate is fully set and firm to the touch. For quicker setting, place the pan in the freezer for 15–20 minutes but watch closely so the texture doesn't become too hard.
Slice and store
Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 12 bars (3 rows by 4 columns) or 16 smaller pieces. Store the bars in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months. Let frozen bars sit at room temperature 10–15 minutes before eating for best chew.