Green Meal

Chocolate Peanut Butter Caramel Bars

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Chocolate Peanut Butter Caramel Bars

Snacks

Dessert

These vegan chocolate peanut butter caramel bars have a rich chocolate shortbread base, a creamy peanut butter caramel center, and a smooth chocolate topping. Naturally sweetened, gluten-free, and dairy-free, they’re an easy homemade treat that tastes like a Snickers bar—but better.

👥

Serves

⏱️

Time

☁️

CO2e

Peanut Butter = 2.5 kg CO2e per kg

Let's cook it

Ingredients

Shortbread Base:

1¼ cup fine blanched almond flour
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¼ cup cocoa powder
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3 tbsp melted coconut oil
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3 tbsp maple syrup
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1 tsp vanilla extract
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¼ tsp salt

Peanut Butter Layer:

¾ cup natural peanut butter (crunchy or creamy)
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⅓ cup maple syrup
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¼ cup melted coconut oil
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1 tsp vanilla extract
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¼ tsp sea salt
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¾ cup roasted salted peanuts, chopped

Chocolate Layer:

¾ cup dark chocolate chips, dairy-free if needed
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1 tbsp coconut oil

Shortbread Base:

150 g fine blanched almond flour
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25 g cocoa powder
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45 ml melted coconut oil
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45 ml maple syrup
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5 ml vanilla extract
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1 g salt

Peanut Butter Layer:

180 g natural peanut butter (crunchy or creamy)
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80 ml maple syrup
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60 ml melted coconut oil
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5 ml vanilla extract
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1 g sea salt
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100 g roasted salted peanuts, chopped

Chocolate Layer:

125 g dark chocolate chips, dairy-free if needed
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15 ml coconut oil

🗒️ Ingredients

Steps

Preheat & Prep:

Preheat the oven to 350°F (175°C).
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Line an 8x8-inch (20x20 cm) baking dish with parchment paper.

Make the Shortbread Base:

In a bowl, mix the almond flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and salt until combined.
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Press the mixture evenly into the prepared baking dish.
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Bake for 8–10 minutes, then let cool.

Prepare the Peanut Butter Caramel Layer:

In a saucepan over low heat, stir together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt until smooth.
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Pour over the cooled shortbread base and spread evenly.
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Sprinkle chopped peanuts on top.
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Place in the fridge or freezer to firm up (about 15–20 minutes).

Melt the Chocolate Topping:

In a heatproof bowl, melt the chocolate chips and coconut oil in the microwave in 20-second intervals, stirring between each until smooth.
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Pour over the firm peanut butter layer and spread evenly.

Chill & Slice: