Double Chocolate Peanut Butter squares (Gluten Free, Vegan)

Prep: 50 minutesCook: 0 minutesTotal: 50 minutes
Yield: 6 to 9 squares Category: Desserts
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My delicious Double Chocolate Peanut Butter Squares are my newest addiction!

I think chocolate and peanut butter is one of the best combinations that there is and these bars could definitely convert those who disagree! The salty peanut butter along with the sweetness of the chocolate and the slightly bitter cocoa in the crumb results in an absolutely delicious no bake dessert that might just be my new favourite. For a nut free version of this no bake dessert why not give my Double Chocolate Tahini Squares, which you can find here, a go. You may also be interested in the coconut version I created from this recipe – my Double Chocolate Bounty Squares.

They are suprisingly simple to make despite there being four layers as each is comprised of just a couple of ingredients. The preparation time noted is 50 minutes, which may seem excessive, however this also includes the time needed for the bars to set. In reality these bars only take 10 minutes to construct.

I like these bars made with a dairy free milk chocolate alternative, however, if you wanted you could swap this for a white or dark style chocolate instead. Simply keep the method the same and melt whichever you decide to use with some coconut oil using a Bain-Marie method. It is possible to create the top layer using just melted chocolate, however, by omitting the coconut oil you will need to use more of the chocolate and it will form a hard shell when set making it harder to cut.

To make this even simpler you could even omit the layer of the peanuts but I do think they add a nice texture to these bars. I have noted to use almond flour in the ingredients, however, ground almonds are fine to use too.

I tend to use a small brownie tray lined with parchment paper when making these, (8″ x 8″), however, you could make them using a muffin tray or loaf tin, etc, instead if needed. Just keep in mind that the shape of the tin may affect not only the amount this recipe yields, but the thickness of each layer too.

This recipe is quicker if you place the bars in the freezer to set between layers but you could use the refrigerator instead if needed. Whichever you use ensure the tray lays flat otherwise the layers will shift and one side of the dessert will have a thicker layer of peanut butter and chocolate. Once set, I like to keep these in the refrigerator but you can store them in the freezer if you want to extend their shelf life, just allow a few minutes to thaw out before eating.

If you are a fan of my Double Chocolate Peanut Butter Squares you may also like my Snickers Brownie Cups, my Healthy Snickers Bars, my Salted Peanut Chocolate Fudge, my Healthy Snickers Cups, my No Bake Peanut Butter Cookies, my Peanut Butter Chocolate Bombs or my Peanut Butter Cups which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 3/4 cup smooth peanut butter
  • 130g 1/2 cup + 3 tbsp dairy free chocolate
  • 125g 1 + 1/4 cups + 1 tbsp almond flour
  • 100g 1/2 cup coconut oil
  • 70g 1/2 cup shelled peanuts
  • 50ml 2 tbsp + 2 tsp maple syrup
  • 40g 1/4 cup + 2 tbsp cocoa powder


  1. Melt 50g coconut oil and, once cooled, add to a large mixing bowl along with the almond flour and cocoa powder. Mix until well combined and a crumb forms
  2. Tip the mixture out onto a tray lined with parchment paper, I use an 8" x 8" brownie tray, and use the back of a spoon to press down on top of the mixture, ensuring it reaches into each of the corners and is smooth on top
  3. Melt the peanut butter, maple syrup and 40g of the coconut oil together in a small saucepan over a low heat. Once the ingredients have come together and a smooth glossy mixture has formed, remove from the heat and set to the side to cool
  4. Sprinkle the peanuts across the top of the first layer, pressing down gently to secure them into place
  5. Once cooled, pour the peanut butter mixture over the top of the nuts, using the back of a spoon or a knife to ensure the mixture reaches into each corner and is evenly distributed across the top of the tray
  6. Place the tray in the freezer to allow the peanut butter layer to set for a minimum of thirty minutes
  7. Melt the chocolate and remaining coconut oil together using a Bain-Marie method. Once a glossy mixture forms pour this over the top of the now set peanut butter layer. Use the back of a spoon or a knife to ensure the mixture reaches into each corner and is evenly distributed across the top of the tray
  8. Return the tray to the freezer for another ten minutes to allow the chocolate layer to set before slicing into squares


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