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Double Chocolate Peanut Butter Bars  ~ A three layered sensation!


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Got that craving?
Do you love rich chocolate and creamy peanut butter together? Yup…me too, so I made these!

These double chocolate peanut butter bars are a combination of rich chocolate and peanut butter…what could be better than that?! Crunchy, creamy, and rich chocolate all in one bite.

A hand-held dessert that is holiday ready because chocolate and peanut butter are always invited to every special occasion and party!

What if you can’t have peanut butter?
No problem, swap it out with any nut butter that works for your diet.

Double Chocolate Peanut Butter Bars           Serves 16
The first layer is the crust:
22 Chocolate Wafers, finely crushed (use a gluten-free similar item such as gluten-free graham crackers)
1/4 cup sugar
4 Tbsp butter, melted or a dairy-free substitute like Earth Balance Buttery Sticks.

The second layer is the peanut butter filling:
6 packed Tbsp dark brown sugar
2 cups powdered sugar
6 Tbsp butter softened or a dairy-free substitute like Earth Balance Buttery Sticks.
1 1/3 cups creamy peanut butter or another nut butter of your choice

The third layer is chocolate ganache:  For dairy-free ganache see recipe below**
2 cups semi-sweet chocolate chips, I used gluten and dairy-free Enjoy Life Semi-Sweet Chocolate Chips.
6 Tbsp heavy cream

Preheat oven to 375    Spray a 9″x9″ square pan with non-stick cooking spray

First layer:
Crush chocolate wafers in a food processor. Put crumbs in a small bowl. Add sugar and stir well. Add melted butter and mix well. Press into the bottom of the prepared pan. Bake for 8 minutes. Cool completely on wire rack.

Second layer:
In a mixing bowl combine all ingredients for filling. Mix well. Set aside.

Third layer:
Combine chocolate chips and cream in a small pan. Stir and heat over medium heat until melted and smooth. Spread 1/4 cup of ganache over cooled crust (first layer). Place in the freezer for 5-10 minutes.

When a thin layer of ganache is set, remove from the freezer and spread a second layer (filling) over a thin layer of ganache. Using hands to do this works best.

Spread the remaining ganache (third layer) over peanut butter filling. Cover with plastic wrap and return to freezer for about an hour, or refrigerate until firm.

Cut into the desired size of squares.  I cut these into 16 squares, but they could be cut smaller.

Store in refrigerator or freezer.

**Dairy Free Ganache:
For a dairy-free ganache go to,  24carrotskitchen.com  


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