Healthy Peanut Butter Shortbread Chocolate Bars! Perfect for meal-prep snacks, afternoon cravings, or sharing at gatherings, these bars prove that healthier desserts can still shine with bold flavor and a irresistible texture.
Imagine a dessert that’s wholesome and indulgence, look no further, we’ve got these Healthy Peanut Butter Shortbread Chocolate Bars just for you. The crust is softly toasted, a lightly flavored peanut butter shortbread that bakes into a delicate, crumbly foundation. It’s followed by a luscious layer of silky chocolate, which coats the middle like a ribbon of goodness, creating a two-tier bite that’s as satisfying as it is wholesome.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This dessert soared into our new Top 10, and trust me, we devoured every square with gleeful enthusiasm. The journey from first bite to last crumb felt like a miniature, flavorsome triumph, proof that simple ingredients can deliver extraordinary results.
I’m genuinely excited to share this recipe because it checks all the boxes—easy to make, crowd-pleasing, and incredibly delicious. If you’re hunting for a dessert that feels celebratory yet approachable, give this one a try; you’ll understand why it earned its place in our favorites list and why I keep reaching for another square, again and again.
Tips for Success:
- Flavor Profile: These Healthy Peanut Butter Shortbread Chocolate Bars are healthy, decadent and utter delicious! A lightly flavored peanut butter shortbread crust and topping with a layer of tasty chocolate in between makes for an amazing dessert.
- Crust and Topping: The bottom crust and topping layers are made from the same mixture. The mixture is a semi-shortbread style type of crust with a crumble topping.
- Crumble Topping: When pulling out the ¾ cup of mixture for the topping, do not pack it into the measuring cup. Just lightly put it into the measuring cup.
- Almond Flour: Spoon the almond flour into the measuring cup, do not scoop or pack it in.
- Parchment Paper Liner: Line the bottom of the baking dish with parchment paper.
- Size of the Pan Matters: Do not use a pan larger than 8×8 or your dessert will be too thin
- Removal from Pan: Make sure you run a sharp knife all along the edges of the pan that are not covered by parchment paper.
- Peanut Butter: Be sure to use a natural peanut butter (unsweetened) that is runny and not thick and clumpy. We used a natural peanut butter where the only ingredients are peanuts and salt.
- Almond Flour Substitutions: This recipe was designed to use almond flour. We have no substitutions to offer.
- Peanut Butter Substitutions: This recipe was specifically created to use peanut butter. However, you can easily substitute with cashew butter, almond butter, or sun butter with the understanding that the flavor will change.
Leftovers and Freezing:
Leftovers will generally keep 5 days at room temperature in a covered air-tight container.
These bars freeze well.
Pantry Products:
- Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks. Feel free to use your favorite chocolate chips.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- 8×8 baking pan
- Parchment paper
- Food processor
If you try this tasty treat, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Healthy Peanut Butter Shortbread Chocolate Bars
- Prep Time: 10 Minutes
- Cook Time: 16-17 Minutes
- Total Time: 26 Minutes
- Yield: 9 Bars 1x
- Category: Dessert
- Method: Oven
- Diet: Vegan
Description
Imagine a dessert that’s wholesome and indulgence, look no further, we’ve got these Healthy Peanut Butter Shortbread Chocolate Bars just for you.
Ingredients
Dry Ingredients:
- 1 cup rolled oats, chopped
- 2 cups almond flour
- Pinch baking soda
- ½ teaspoon sea salt *
Wet Ingredients:
- ¼ cup pure maple syrup
- ¼ cup natural peanut butter (runny) *
- 1 teaspoon vanilla
Other Ingredients:
- ¼ teaspoon baking powder
- 9 to 10 oz. semi-sweet chocolate chips (or dark chocolate)
Instructions
- Preheat the oven to 350 F. Place the oven rack in the center position.
- Line the bottom of an 8×8 inch square baking pan with parchment paper. Set aside.
- Place the rolled oats into a food processor, process for 10 seconds to break them up into very fine pieces, do not create oat flour, then place in a large bowl.
- Place all remaining Dry Ingredients (including the chopped oats), to the large bowl, mix to combine.
- Then add all the Wet Ingredients into the large bowl with the dry ingredients, stir until well mixed using a stiff spoon. At first, it will feel like it won’t come together but keep going, pressing the wet mixture into the dry mixture. It will eventually come together until it forms a crumbly mixture. The mixture will be somewhat crumbly but will stick together when pinched between your fingers. Test by pinching the dough mixture between your fingers, if it forms and holds together, then it is ready. If it falls apart when pinched, then add a teaspoon of water and mix again until crumbly, but not dry. Repeat by adding a little water and mixing until a crumbly mixture that holds together forms.
- Remove ¾ cup (lightly filled) of the crumbly dough mixture and place into a bowl, set aside as this will become the topping.
- Dump the remaining dough mixture into the parchment-lined 8×8 square baking pan. Evenly distribute the dough mixture across the bottom and then press firmly down to form an evenly tightly cohesive layer across the bottom.
- Place in a preheated 350 F oven for 8 minutes until lightly golden brown.
- While the bottom layer is baking in the oven, place the chocolate chips into a microwave safe bowl and microwave in 10 second intervals and stir until the chocolate chips are completely melted. Watch them carefully as you do not want to burn or scorch, set aside.
- Take the ¾ cup of the crumby mixture and add ¼ teaspoon of baking powder, mix well. The mixture should still be crumbly, set aside.
- Once the bottom crust has been in the oven for 8 minutes, remove from the oven, and immediately spread the melted chocolate evenly across the bottom crust.
- Then sprinkle the crumble topping over the top of the chocolate layer allowing some of the chocolate layer to peak through.
- Place the pan back in the oven for 8 to 9 minutes, then remove. The topping should be firm and set.
- Allow the pan to completely cool to room temperature, then pop in the refrigerator for 15 to 20 minutes to allow the chocolate to fully set before slicing.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: Makes 9 bars
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