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Quick Cookie Dough Chocolate Peanut Butter Bars. image
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Cookie Dough Chocolate Peanut Butter Bars.

These Cookie Dough Chocolate Peanut Butter Bars are no-bake, irresistibly crunchy and creamy, and perfect for any occasion!
Prep Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Keyword: Chocolate, Cookie Dough, Easy, No-Bake, Peanut Butter, Quick
Servings: 12 servings

Ingredients

  • 2 cups organic corn flakes
  • 1 cup brown rice krispies
  • 2/3 cup creamy peanut butter
  • 1/4 cup creamy peanut butter
  • 1/3 cup honey for crust
  • 1/3 cup maple syrup
  • 12 ounces semi-sweet or dark chocolate chips
  • sea salt optional, pinch
  • 2 cups oat flour
  • 1/2 cup cashew butter
  • 1/4 cup honey for cookie dough layer
  • 3 tablespoons salted butter at room temperature
  • 1 tablespoon vanilla extract
  • 1/3 cup mini chocolate chips

Instructions

  • Start by lining your 9x9 inch baking dish with parchment paper.
  • In a large mixing bowl, combine the corn flakes, brown rice krispies, 2/3 cup of creamy peanut butter, 1/3 cup honey, and maple syrup. Mix until the dry ingredients are well coated and the mixture begins to hold together. Press this mixture firmly into the prepared baking dish to create an even base.
  • In a separate bowl, mix together the oat flour, cashew butter, 1/4 cup honey, salted butter, vanilla extract, and mini chocolate chips. Stir until everything is well combined and has a dough-like consistency. Spread this cookie dough layer over the prepared base, smoothing it out with a spatula.
  • Using a double boiler or a microwave-safe bowl, melt the 12 ounces of chocolate chips until smooth. If using the microwave, heat in 30-second intervals, stirring in between to avoid burning. Once melted, pour the chocolate over the cookie dough layer and spread it evenly.
  • If desired, sprinkle a pinch of sea salt over the chocolate layer.
  • Place the baking dish in the refrigerator for at least 2 hours, or until the chocolate is set. Once firm, lift the bars out using the parchment paper and cut them into squares.

Equipment

  • Mixing Bowls
  • Spatula
  • 9x9-inch baking dish
  • Parchment Paper
  • Double boiler or microwave-safe bowl

Notes

  • Store bars in an airtight container in the fridge for up to one week.
  • Freeze bars in a freezer-safe container for up to three months; thaw in fridge before serving.
  • Substitute almond butter or sunflower butter for peanut butter to vary the flavor.
  • Make the bars vegan by using agave syrup instead of honey and dairy-free chocolate chips.
  • For neat cutting, chill bars in freezer for 30 minutes before slicing with a sharp knife.