Chocolate Peanut Butter Bars Recipe (Delicious Holiday Bars)

It’s no exaggeration to say that these chocolate peanut butter bars are the height of holiday decadence.

These Chocolate Peanut Butter Bars are a delicious dessert, and for those who don’t mind a high-calorie snack, they are perfect for a mid-day treat, too.

A side view of cut Peanut Butter Chocolate Bars served on a cutting board with a few pretzels.

I originally cut these bars on the larger size and got 9 bars. You can do this, too, but be aware that the calorie count is through the roof. For this reason, the recipe says to cut them smaller than what is shown in the images here.

What Are Chocolate Peanut Butter Bars?

These are a soft, no-bake bar that is kind of similar to fudge in some ways. The flavor is like a Reese’s Peanut Butter Cup with pretzels. While I made these with sprinkles to serve to guests, you can easily substitute a few chopped nuts to keep them healthy and free of refined sugar.

An overhead view of Peanut Butter Chocolate Bars on a round, wood, cutting board.

Notes On The Sweetener

To keep this healthy, you’ll want to use a sweetener that is unprocessed. Opt for Sucanat, coconut sugar, or monk fruit. For this recipe, I used a low-carb sweetener, which is why it’s white instead of the characteristic brown of unprocessed sugars. Do what works for you.

Can I Double This Recipe?

Yes, you can double this recipe easily. No adjustments are needed.

Can I Use Another Nut Butter?

You can use any nut butter that has the same texture as soft peanut butter. Crunchy or creamy is your choice. But if you opt for a different nut or seed butter, just make sure it has the same consistency as room-temperature peanut butter. Almond butter is a great choice here, as is cashew butter.

A closeup overhead view of a few Peanut Butter Chocolate Bars.

What’s In Peanut Butter Chocolate Bars? 

Peanut butter – Use an all-natural peanut butter with no added sugar. While you can use chunky peanut butter if you absolutely prefer it, creamy peanut butter works best here. Avoid peanut butter brands like Jif or Skippy.

Unsalted butter – Softened. You can use salted if that’s all you have.

Pure vanilla extract – Don’t use vanilla flavoring.

Salt – If you use salted butter, consider cutting the amount of salt called for in half.

Powdered sweetener – If you can’t find an unprocessed sweetener in powdered form, you can powder your own in a blender.

Whole grain pretzels – Look for some that have no added sugar. I got mine at Whole Foods.

Dark chocolate chips – I used the Lily’s brand of stevia-sweetened baking chips. But use whatever chocolate you are comfortable using.

Coconut oil – This is any coconut oil that is solid when cold. Virgin coconut oil works best.

Chopped nuts – Or holiday sprinkles. Use any type of nuts or sprinkles you like. You could also crumble some cookies or graham crackers over the top if you prefer. The garnish is up to you. Don’t crush your graham cracker crumbs too small if you use them though. You want little chunks, not “sand.”

How To Make Peanut Butter Chocolate Bars

Butter and peanut butter in a glass mixing bowl.

Prepare a 9×9 baking dish with parchment paper and set aside. In a mixing bowl, add the peanut butter and butter. Stir with a hand mixer. 

Sweetener added to the nut butter mixture.
Sweetener, peanut butter and butter mixed together in a mixing bowl.

Add the dry ingredients of powdered sweetener, salt, and vanilla extract. Mix again until a thick peanut butter mixture is formed. Set this bowl aside.

A bowl filled with chocolate chips and a small amount of coconut oil.
Chocolate chips and coconut oil melted in a small bowl. A spoon rests in the bowl.

In another microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave at 30-second intervals, stirring in between, until melted. Or use a double boiler method to melt this mixture over the stove.

Peanut Butter Chocolate Bar batter in a parchment-lined baking pan.
Batter spread evenly in a square baking pan.

Add the peanut butter mixture into the baking dish and spread evenly with a rubber spatula.

Pretzels pressed into the peanut butter batter.

Place pretzels all on top of the peanut butter layer.

Chocolate poured over the top of the pretzels and batter in the baking pan.
The melted chocolate spread evenly over the contents of the baking pan.

Pour the melted chocolate onto the pretzels and spread with the rubber spatula.

The chilled Peanut Butter Chocolate Bars in a baking pan after chilling.

Lastly, sprinkle with the holiday-themed sprinkles and place into the refrigerator to chill.

Peanut Butter Chocolate Bars, cut and stacked on a round, wood cutting board.

Slice and serve.

How To Store Chocolate Peanut Butter Bars

Store these in an airtight container in the fridge for up to 5 days.

How To Freeze Chocolate Peanut Butter Bars

You can freeze these if you wrap them well. I recommend wrapping the bars in plastic wrap and then putting them in an airtight container. Store in the freezer for up to 3 months.

Reheating Chocolate Peanut Butter Bars

To thaw frozen bars, let them sit in the fridge for 24-48 hours.

More Chocolate Peanut Butter Recipes

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A side view of cut Peanut Butter Chocolate Bars served on a cutting board with a few pretzels.

Peanut Butter Chocolate Bars Recipe

Delicious, decadent dessert bars to share for the holidays.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Idle Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 18 bars
Calories: 513kcal

Equipment

  • 1 9-inch x 9-inch baking dish
  • Parchment paper

Ingredients

  • 2 cups natural peanut butter (no sugar added)
  • ½ cup unsalted butter (softened)
  • 2 tsp. pure vanilla extract
  • ½ tsp. salt
  • 4 cups powdered sweetener (try Sucanat, coconut sugar, or monk fruit in a blender)
  • 2 cups whole grain pretzels
  • cups chocolate chips
  • 1 tsp. coconut oil
  • 2 tbsp. nuts (or holiday sprinkles)

Instructions

  • Prepare a 9×9 baking dish with parchment paper and set aside. In a mixing bowl, add the peanut butter and butter. Stir with a hand mixer. 
    Butter and peanut butter in a glass mixing bowl.
  • Add the dry ingredients of powdered sweetener, salt, and vanilla extract. Mix again until a thick peanut butter mixture is formed. Set this bowl aside.
    Sweetener, peanut butter and butter mixed together in a mixing bowl.
  • In another microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave at 30-second intervals, stirring in between, until melted. Or use a double boiler method to melt this mixture over the stove.
    A bowl filled with chocolate chips and a small amount of coconut oil.
  • Add the peanut butter mixture into the baking dish and spread evenly with a rubber spatula.
    Batter spread evenly in a square baking pan.
  • Place pretzels all on top of the peanut butter layer.
    Pretzels pressed into the peanut butter batter.
  • Pour the melted chocolate onto the pretzels and spread with the rubber spatula.
    The melted chocolate spread evenly over the contents of the baking pan.
  • Lastly, sprinkle with the holiday-themed sprinkles and place into the refrigerator to chill.
    The chilled Peanut Butter Chocolate Bars in a baking pan after chilling.
  • Slice and serve.
    Peanut Butter Chocolate Bars, cut and stacked on a round, wood cutting board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1bar | Calories: 513kcal | Carbohydrates: 68g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 310mg | Potassium: 203mg | Fiber: 2g | Sugar: 57g | Vitamin A: 191IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg

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2 Comments

  1. Since these are no bake, why is the first step to preheat the oven? These look yummy. I may make these to take as a snack for our next cabin trip.