Peanut Butter Chocolate (dairy-free) Recipe
Make Peanut Butter Chocolate (dairy-free) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Peanut Butter Chocolate Bars
Method
Peanut Butter Chocolate Bars
Prepare pan and peanut layer
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift the bars out later. This ensures easy removal and clean edges.
In a medium mixing bowl, combine 1.5 cups natural creamy peanut butter, 0.5 cup maple syrup, 0.25 cup unsweetened shredded coconut (if using), 1 tsp vanilla extract, and 0.25 tsp fine sea salt. Stir vigorously until the mixture is smooth, glossy, and homogenous. If the peanut butter is very stiff, warm it gently in 10-second bursts in the microwave until pliable but not hot.
Transfer the peanut butter mixture to the prepared pan. Use a spatula or the back of a spoon to press the mixture into an even layer about 1/2 inch thick, making sure corners are filled and the surface is smooth. Place the pan in the freezer for 20–30 minutes to firm up while you prepare the chocolate topping.
Melt chocolate topping
Set up a double boiler: bring a small saucepan of water to a bare simmer. Place a heatproof bowl over the pan (bowl should not touch the water). Add 8 oz dairy-free dark chocolate (chopped or chips) and 1 tbsp refined coconut oil to the bowl. Stir gently and continuously until the chocolate has melted and becomes silky. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts until fully melted.
Remove the melted chocolate from the heat and let it cool for 1–2 minutes so it’s still pourable but not piping hot (this prevents the chilled peanut layer from sweating).
Remove the pan with the chilled peanut layer from the freezer. Pour the melted chocolate evenly over the peanut butter layer. Use an offset spatula or the back of a spoon to spread it into an even layer, reaching all edges to create a sealed top.
If using, sprinkle 2 tbsp crushed roasted peanuts evenly over the chocolate. Lightly press them into the surface so they adhere.
Set and slice
Return the pan to the refrigerator and chill for at least 45–60 minutes, or until the chocolate is fully set. For faster setting, place in the freezer for 20–30 minutes, but avoid freezing solid (this can make cutting crumbly).
Once set, lift the bars from the pan using the parchment overhang. Place on a cutting board and, using a sharp knife warmed under hot water and wiped dry between passes, slice into 12 equal bars (3 x 4 grid). Wipe the knife between cuts for clean edges.
Store the bars in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. If frozen, thaw in the refrigerator for 10–20 minutes before serving to soften slightly.