I often get asked where I get my recipe inspiration and while I usually get it from nourishing meals my mom made for me growing up, interesting dishes I’ve had at restaurants, or unique twists on traditional comfort foods, sometimes I just have to recreate homemade versions of candy bars everyone knows and loves.
It all started with my homemade Reese’s eggs that I’ve been making for years and has since turned into incredible healthy peanut butter twix bars and even tahini caramel millionaire bars. I always recreate these candies using ingredients you can feel good about, but you know I don’t skimp on taste here. I hope you’re sitting down because today I’m re-sharing a treat that’s absolutely epic.
These vegan chocolate peanut butter caramel bars are like a double chocolate version of a Snickers bar but just so happen to be vegan, dairy free, grain free and gluten free. WHAT?!
We’re starting with a chocolate shortbread crust, topping it with crunchy, salty peanuts, pouring on my famous vegan peanut butter caramel, and finishing the bars with a layer of chocolate. When I say these bars are damn good I mean they might just be life-changing. Make a batch or two, store them for the week, and don’t forget to share with loved ones!
Ingredients in these vegan chocolate peanut butter caramel bars
These bars are basically just layers of chocolatey, peanut butter goodness. You get a chocolate shortbread cookie base, a sweet & salty peanut butter caramel middle, and, of course, a layer of dark chocolate on top. Here are the ingredients you’ll need to make them:
- For the shortbread base: we’re getting that true chocolate shortbread flavor and texture but making it gluten free and grain free with fine, blanched almond flour, cocoa powder, coconut oil, a few tablespoons of maple syrup, vanilla and salt.
- For the peanut butter layer: that peanut butter “caramel” is made with natural, drippy peanut butter, maple syrup, coconut oil, vanilla, sea salt, and chopped up roasted & salted peanuts. I highly recommend trying honey roasted peanuts for even more flavor (if you’re not vegan!)
- For the chocolate layer: top it all off with a coating of chocolate made from chocolate chips and coconut oil. So easy and so delicious! Be sure to use dairy free/vegan chocolate chips to keep the bars vegan & dairy free.
Can I use a different nut butter?
Any nut butter should work in these grain free chocolate peanut butter caramel bars, but I really recommend sticking with peanut butter for the best flavor. Plus, the chopped peanuts add such an amazing texture to the bars!
How to make double chocolate peanut butter caramel bars
All of the layers in these vegan and gluten free chocolate peanut butter caramel bars might look a little intimidating, but they’re easier to make than you think!
- Prep your pan. Line an 8×8 inch pan with parchment paper so that the bars do not stick.
- Make the shortbread base. Add all of the ingredients for the chocolate shortbread base to a bowl and mix it until a thick crumb texture appears. Pour this into your pan, press it down and bake.
- Peanut party. Once the crust comes out of the oven, sprinkle on those chopped peanuts. Let the crust cool before adding the peanut butter caramel.
- Make the caramel. While the crust is baking you’ll melt the peanut butter caramel ingredients in a saucepan over medium-low heat. Stir frequently until the caramel starts to bubble ever so slightly, then pour it over the peanuts and the shortbread crust.
- Chill the bars. Before adding the final layer you’ll need to place the pan n the fridge for at least 30-60 minutes, or in the freezer for 15-20 minutes.
- Make the chocolate layer. Finally, melt the chocolate chips with coconut oil in the microwave or in a saucepan over low heat until smooth. Pour the chocolate over the chilled caramel layer and tilt the pan to evenly distribute it.
- Chill & enjoy. You’ll need to chill the bars one more time in the fridge for at least 1 hour until the chocolate is hardened. Then cut them into 16 bars and enjoy!
Get the right bar shape
Yes, you can cut these vegan chocolate peanut butter caramel bars into squares, but I think they’re way more fun when cut into Twix or Snickers-shaped bars! To do this, start by cutting the entire pan of bars in half. Then, cut each half into 8, 1-inch bars. You’ll get 16 longer bars instead of squares!
Our best tips & reminders
- Use the right pan. Be sure to use an 8×8-inch pan to get the right shape and consistency. Even a little large, like a 9×9 inch pan, will make the bars too flat.
- Pack your almond flour. You’ll want to use packed almond flour (and make sure it’s blanched, fine almond flour) just like you would with brown sugar.
- Have patience. I know it’s tempting to put all of the layers together without waiting on the chill time, but you really do need the caramel and chocolate layers to chill completely so that the bars hold together well.
How to store & freeze these bars
- To store: these vegan chocolate peanut butter caramel bars should be kept covered in the fridge until you’re ready to serve them. They will stay good in your fridge for about 1 week.
- To freeze: feel free to keep them in a freezer-safe container in your freezer for up to 1 month. If you do keep them in your freezer, be sure to leave them out on the counter for a few minutes before serving so that they soften up a bit.
Recommended tools
- Parchment paper
- 8×8 inch pan
- Mixing bowl
- Saucepan
- Sharp knife (use the code ‘AMBITIOUS’ for 10% off your first order!)
- Freezer-friendly bag
Check out all of our favorite kitchen essentials here!
More vegan treats you’ll love
- Peanut Butter Cup Freezer Fudge
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
- Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
- Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Get all of our delicious vegan desserts here!
I hope you love these vegan chocolate peanut butter caramel bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Double Chocolate Peanut Butter Caramel Bars
Ingredients
- For the shortbread base:
- 1 ¼ cup packed fine blanched almond flour (I use Bob’s Red Mill)
- ¼ cup cocoa powder
- 3 tablespoons melted and cooled coconut oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the peanut butter layer:
- ¾ cup drippy natural peanut butter (crunchy or creamy works)
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup coarsely chopped roasted salted peanuts (honey roasted are amazing if you're not vegan!)
- For the chocolate layer:
- ¾ cup chocolate chips, dairy free/vegan if desired
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, cocoa powder, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 8-10 minutes. Allow the crust to cool for 10 minutes before adding caramel.
- After the crust comes out of the oven, sprinkle the crust evenly with the peanuts.
- While the crust is baking, make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to just slightly bubble, stirring frequently. Remove from heat and pour caramel over the peanuts and slightly cooled crust.
- Place in the fridge for at least 30-60 minutes to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place it in the freezer for 15-20 minutes, this should speed up the process.
- After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.
- Pour the chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the fridge for at least 1 hour until chocolate is hardened and bars are completely cooled.
- Remove bars from the pan and cut into 16 bars (that resemble twix bars). To do this, cut the entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on September 14th, 2021, and republished on February 13th, 2024.
These look incredible! Do you think it would be possible to make single servings in a muffin tin or mini-muffin tin?
I haven’t tested it but I think that should work! Just keep an eye on the baking time for the crust.
These look amazing! Do they taste at all like coconut? My son doesn’t like the taste of coconut and I’m wondering if I should substitute the oil.
The coconut flavor is subtle, but if he really doesn’t like it I might suggest using a melted butter or vegan butter!
Thank you! Just what I needed to know!
Would margarine or butter be a suitable substitute for the coconut oil? Thanks
Butter should work!
I haven’t made this yet, but this is the only way I know how to contact you. Please allow photos with recipes. I like printing recipes with photos of the food. I find it more appealing.
I’m so happy to have found this recipe. Have not made them in years and will be making them again very soon to share with friends this summer. It’s always a favorite with friends at parties.
Love the twix bars as well!
Janet
Amazing! I’m glad these are a favorite!
I so happy to have found this recipe. Have not made them in years and will be making them again very soon to share with friends this summer. It’s always a favorite with friends at parties.
Janet
Not sure what happened, but when I cut these, the peanut butter filling spread out and the chocolate cracked. The base also kinda fell apart. They still taste great, but presentation is lacking:)
So strange! Was the filling completely set before cutting into these?
I made these bars last weekend and they were a hit! I added some chopped nuts for extra crunch, and they turned out amazing. Definitely will make again!
So happy to hear that!
Looks delish! Can I use regular oil instead of coconut oil?
I’d recommend melted butter or vegan butter instead! I’m afraid regular oil will give these an odd flavor.
Why are you recommending honey roasted peanuts in a vegan recipe?!!
Thank you for the catch! I updated to try it if you’re not vegan (as it was just a suggestion and is not required to make the recipe).
Delicious! I like to keep mine in the freezer to keep the caramel more firm.
Me too! Perfect dessert 🙂
Delicious! The perfect summer dessert!
Absolutely! Glad you enjoyed 🙂
LOVE these bars!
Made these for a post workout sweet/late night snack and holy cow 😍 these are amazing, and tastes so indulgent but made with better for you ingredients. Another AK win for us 🥳
So good!!
These are SO yummy! And not too sweet at all! My peanut butter caramel came out a tad runny so when I went to cut them all of it squished out 🙈 is there a way to keep this from happening the next time I make it?
One of my fav treats! Be sure you chill the bars long enough so that the caramel solidifies well. They should also be kept in the fridge unless you’re eating them!
I mean, come on. How do you keep coming up with these mind blowing recipes? I just made these today and sampled them…again. And again. Oops.
Haha I can’t help myself 🙂 Glad you loved these!
These are fantastic. I followed the directions exactly as written & they turned out perfect. Thank you for sharing! Will try with some good chocolate.
Amazing! Such a great treat 🙂
My peanut butter caramel did not go smooth like your the oil separated from the peanut butter. How can i fix this next time?
Hi! Make sure to mix it very well when you’re melting everything together so that they don’t separate.
I have wanted to make these for a while and they turned out so well! I wasn’t sure they would look as beautiful as they do in the picture but they do. Easy, delicious, and they look so fancy! They were great for a Halloween party and I am planning to make them again at Christmas.
Amazing! SO glad you gave these a try and they turned out amazing for you, Katie!
Delicious recipe! A fun take on a snickers/Twix hybrid. Pretty easy to make and I already had most of the ingredients in my kitchen. Excited to bring these to my book club!
YUM! I hope these are a hit for everyone, Stephanie!
These were incredible! If you are on the fence deciding to make, just do it! I followed the recipe exactly as posted and it was such a success….and now I’m craving them again and onto making the second batch! I prefer to store them in the freezer because I like how hard they get, but fridge also super delish too. Total happy camper with this recipe and will be keeping this in my repeat pile. Plus, it is so nice to have a solid dessert to serve my gluten and dairy friends. Thank you for posting!! I am now obsessed.
Excellent! I am so glad you are loving this recipe and it turned out amazing for you, Mel ❤️
I LOVE THESE!! If you are on the fence, just make them. They are so delicious. I followed everything to the T and it turned out perfect. I preferred to store in the freezer after I cut them. Texture and taste was just so yummy and best of all, I can make them for others who have allergies to gluten and dairy. Keeping this recipe forever.
Ahh thank you so much! Glad these are a hit and they turned out amazing for you 🙂
Oh my goodness! These are scrumdiddliumptious! My 15 y/o made these today. She wasn’t prepared to like them because she’s not a big caramel fan, but that nougat layer is just right. Altogether they are decadently sweet, not overpowering despite all of the goodies in there!
We had Almond Meal rather than flour and that worked fine. She also subbed chopped pecans for the peanuts that we didn’t have. She was hesitant at the amount suggested and only used about half. Next time she’ll do all of the nuts though!
Without the peanuts, I think we missed the salty snickers kick, so maybe some sea salt on top if you use an unsalted nut.
Awww this is seriously the best, Colleen! I am so glad you are both loving this recipe and it turned out amazing for you! Thanks for sharing your comment, I really appreciate it!
Do you think I can substitute tahini for the peanut butter?
Hi Laura – Any nut/seed butter should work in these grain free chocolate peanut butter caramel bars, but I really recommend sticking with peanut butter for the best flavor. Plus, the chopped peanuts add such an amazing texture to the bars!