FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
peanut butter bar recipe
- Total Time: 180 minutes
- Yield: 16 bars 1x
- Diet: General
Description
No-bake peanut butter bars with a salted date caramel layer and dark chocolate glaze. This rich and decadent dessert features a graham cracker crust and a creamy peanut butter filling, perfect for gatherings or a simple weeknight treat.
Ingredients
- For the Crust:
- 1.5 cups (200 g) digestive biscuit crumbs or graham cracker crumbs
- 0.5 cup (115 g) unsalted butter, melted
- For the Peanut Butter Layer:
- 0.5 cup (115 g) unsalted butter, softened
- 1 cup (240 g) creamy peanut butter
- 1.75 cups (200 g) powdered sugar, sifted
- 1 teaspoon (5 ml) vanilla extract
- For the Salted Date Caramel Ribbon:
- 1 cup (200 g) pitted Medjool dates, packed
- 0.25 cup (60 ml) hot water
- 1 tablespoon (15 ml) neutral oil
- 0.5 teaspoon (2 g) flaky sea salt
- For the Dark Chocolate Glaze:
- 8 ounces (225 g) dark chocolate (70% cacao), finely chopped
- 2 teaspoons neutral oil (optional, for glaze)
Instructions
- Prepare Crust: Line an 8×8 inch pan with parchment paper. Combine biscuit crumbs and melted butter in a bowl until fully saturated. Press mixture firmly into the bottom of the pan and chill in the refrigerator for 15 minutes to set.
- Make Peanut Butter Layer: Beat softened butter and creamy peanut butter with an electric mixer until light and fluffy. Gradually mix in the sifted powdered sugar and vanilla extract until smooth. Spread this mixture evenly over the chilled crust.
- Blend Salted Date Caramel: Combine dates, hot water, neutral oil, and flaky sea salt in a high-speed blender or food processor. Blend for 2-4 minutes, scraping sides as needed, until completely smooth and thick. Carefully spread the caramel layer over the peanut butter layer.
- Chill Layers: Place the pan back in the refrigerator for 20-30 minutes to firm up the caramel slightly before adding the chocolate glaze.
- Prepare Chocolate Glaze: Melt the chopped dark chocolate with 2 teaspoons of neutral oil in a heatproof bowl set over simmering water (or microwave in intervals). Stir until smooth and glossy.
- Glaze and Chill: Pour the melted chocolate glaze over the chilled caramel layer and spread quickly and evenly with an offset spatula. Tap the pan to remove air bubbles. Return the pan to the refrigerator for at least 2 hours, or until fully set. Cut into squares using a warm, sharp knife before serving.
Notes
To achieve clean cuts, run a sharp knife under hot water and wipe it dry before slicing through the bars, repeating for each cut. Store the finished bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For best results, allow enough time for chilling between each layer to ensure defined lines.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg