I often get asked where I get my recipe inspiration and while I usually get it from nourishing meals my mom made for me growing up, interesting dishes I’ve had at restaurants, or unique twists on traditional comfort foods, sometimes I just have to recreate homemade versions of candy bars everyone knows and loves.
It all started with my homemade Reese’s eggs that I’ve been making for years and has since turned into incredible healthy peanut butter twix bars and even tahini caramel millionaire bars. I always recreate these candies using ingredients you can feel good about, but you know I don’t skimp on taste here. I hope you’re sitting down because today I’m bringing you a new treat that’s absolutely epic.
These vegan chocolate peanut butter caramel bars are like a double chocolate version of a Snicker’s bar but just so happen to be vegan, dairy free, grain free and gluten free. WHAT?!
We’re starting with a chocolate shortbread crust, topping it with crunchy, salty peanuts, pouring on my famous vegan peanut butter caramel, and finishing the bars with a layer of chocolate. When I say these bars are damn good I mean they might just be life-changing. Make a batch or two, store them for the week and don’t forget to share with loved ones!
Ingredients in these vegan chocolate peanut butter caramel bars
These bars are basically just layers of chocolatey, peanut butter goodness. You get a chocolate shortbread cookie base, a sweet & salty peanut butter caramel middle and, of course, a layer of dark chocolate on top. Here are the ingredients you’ll need to make them:
- For the shortbread base: we’re getting that true chocolate shortbread flavor and texture but making it gluten free and grain free with fine, blanched almond flour, cocoa powder, coconut oil, a few tablespoons of maple syrup, vanilla and salt.
- For the peanut butter layer: that peanut butter “caramel” is made with natural, drippy peanut butter (we love Wild Friends — use the code ‘AMBITIOUS15’ for 15% off), maple syrup, coconut oil, vanilla, sea salt, and chopped up roasted & salted peanuts. I highly recommend trying honey roasted peanuts for even more flavor!
- For the chocolate layer: top it all off with a coating of chocolate made from chocolate chips and coconut oil. So easy and so delicious! Be sure to use dairy free/vegan chocolate chips to keep the bars vegan & dairy free.
Can I use a different nut butter?
Any nut butter should work in these grain free chocolate peanut butter caramel bars, but I really recommend sticking with peanut butter for the best flavor. Plus, the chopped peanuts add such an amazing texture to the bars!
How to make double chocolate peanut butter caramel bars
All of the layers in these vegan and gluten free chocolate peanut butter caramel bars might look a little intimidating, but they’re easier to make than you think!
- Prep your pan. Line an 8×8 inch pan with parchment paper so that the bars do not stick.
- Make the shortbread base. Add all of the ingredients for the chocolate shortbread base to a bowl and mix it until a thick crumb texture appears. Pour this into your pan, press it down and bake.
- Peanut party. Once the crust comes out of the oven, sprinkle on those chopped peanuts. Let the crust cool before adding the peanut butter caramel.
- Make the caramel. While the crust is baking you’ll melt the peanut butter caramel ingredients in a saucepan over medium-low heat. Stir frequently until the caramel starts to bubble ever so slightly, then pour it over the peanuts and the shortbread crust.
- Chill the bars. Before adding the final layer you’ll need to place the pan n the fridge for at least 30-60 minutes, or in the freezer for 15-20 minutes.
- Make the chocolate layer. Finally, melt the chocolate chips with coconut oil in the microwave or in a saucepan over low heat until smooth. Pour the chocolate over the chilled caramel layer and tilt the pan to evenly distribute it.
- Chill & enjoy. You’ll need to chill the bars one more time in the fridge for at least 1 hour until the chocolate is hardened. Then cut them into 16 bars and enjoy!
Get the right bar shape
Yes, you can cut these vegan chocolate peanut butter caramel bars into squares, but I think they’re way more fun when cut into Twix or Snicker’s shaped bars! To do this, start by cutting the entire pan of bars in half. Then, cut each half into 8, 1-inch bars. You’ll get 16 longer bars instead of squares!
Our best tips & reminders
- Use the right pan. Be sure to use an 8×8 inch pan in order to get the right shape and consistency. Even a little large, like a 9×9 inch pan, will make the bars too flat.
- Pack your almond flour. You’ll want to use packed almond flour (and make sure it’s blanched, fine almond flour) just like you would with brown sugar.
- Have patience. I know it’s tempting to put all of the layers together without waiting on the chill time, but you really do need the caramel and chocolate layers to chill completely so that the bars hold together well.
How to store & freeze these bars
- To store: these vegan chocolate peanut butter caramel bars should be kept covered in the fridge until you’re ready to serve them. They will stay good in your fridge for about 1 week.
- To freeze: feel free to keep them in a freezer-safe container in your freezer for up to 1 month. If you do keep them in your freezer, be sure to leave them out on the counter for a few minutes before serving so that they soften up a bit.
Recommended tools
- Parchment paper
- 8×8 inch pan
- Mixing bowl
- Saucepan
- Sharp knife (use the code ‘AMBITIOUS’ for 10% off your first order!)
- Freezer-friendly bag
Check out all of our favorite kitchen essentials here!
More vegan treats you’ll love
- Peanut Butter Cup Freezer Fudge
- Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
- Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
- Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
- Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Get all of our delicious vegan desserts here!
I hope you love these vegan chocolate peanut butter caramel bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Vegan Double Chocolate Peanut Butter Caramel Bars
Ingredients
- For the shortbread base:
- 1 ¼ cup packed fine blanched almond flour (I use Bob’s Red Mill)
- ¼ cup cocoa powder
- 3 tablespoons melted and cooled coconut oil
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the peanut butter layer:
- 3/4 cup drippy natural peanut butter (crunchy or creamy works)
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- ¾ cup coarsely chopped roasted salted peanuts (honey roasted are amazing!)
- For the chocolate layer:
- 3/4 cup chocolate chips, dairy free/vegan if desired
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, cocoa powder, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to evenly press down into the pan. Bake for 8-10 minutes. Allow the crust to cool for 10 minutes before adding caramel.
- After the crust comes out of the oven, sprinkle the crust evenly with the peanuts.
- While the crust is baking, make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to just slightly bubble, stirring frequently. Remove from heat and pour caramel over the peanuts and slightly cooled crust.
- Place in the fridge for at least 30-60 minutes to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place it in the freezer for 15-20 minutes, this should speed up the process.
- After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.
- Pour the chocolate over the caramel layer and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the fridge for at least 1 hour until chocolate is hardened and bars are completely cooled.
- Remove bars from the pan and cut into 16 bars (that resemble twix bars). To do this, cut the entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you’ll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
55 comments
will be making this soon can i make this a day ahead so i can put it together before or after work perfect for my birthday on this sunday and after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya
Happy almost birthday! Yep, you can definitely made them ahead of time and store them in the fridge or freezer 🙂
These look great, Monique! Can’t wait to try them. You might want to swap steps 3 and 4, though, to make the process of planning/reading the recipe a bit easier :).
Can I please use honey instead of maple syrup? I would love to make them for my daughter.
I wouldn’t recommend honey for these, sorry!
Another winner from Monique! These turned out SO good. The only downside…it’s hard not to eat the whole thing in 1 sitting they’re that good 😀
HA I know, right?! So happy they turned out perfectly!
While I’m not vegan, myself, one of my very good friends is and I am certain she’s tired of the few vegan things I DO know how to cook. I’m going to make this next time we get together. I’m sure she’ll thank you.
Hahaha you guys will LOVE these! Let me know how it goes!
Awesome recipe! I made some changes/substitutions, so in case anyone is thinking of trying the same things…
Regular flour instead of almond flour: BAD idea. My crumb layer came out inedible 😥 Way too dry. The other two layers were amazing on their own, but next time I’ll follow the directions and use the almond flour.
Half peanut butter and half almond butter: Amazing! I had less PB than I thought so substituted half of the peanut butter for almond butter. To tie the whole thing together, I also substituted half of the peanuts for almonds. So good 😍
I also used about 50% more chocolate than the recipe called for because… Chocolate.
Thanks so much for sharing, Ryleigh! Happy you loved it. And yes I’d definitely recommend sticking with the almond flour. Glad to hear the half & half almond/peanut combo tasted great!
These are fantastic. I followed the directions exactly as written & they turned out perfect. Thank you for sharing!
Wonderful! So happy they turned out perfect 🙂
Phenomenal! Just.so.good! Having cut out refined sugar treats I was eager to try these and boy did they taste as good as the pictures look! My kids added sprinkles to the top while the chocolate was setting. Stuck then in the freezer to cool more quickly and they came out like chewy fudge. Kids have loved them in their lunches this week! My husband, who can sniff out “healthy” desserts from a mile away said “wow these are pretty good!” And proceeded to eat the last 2 bars, making my kids very mad that daddy ate the last of them and they couldn’t have them at school. Long story short, make them! 🙂
Hahaha YES so happy that everyone loved them so much!! Thanks for leaving a review, Heidi 🙂
These were delicious!!! Followed the recipe exactly and turned out amazing. Will definitely be making them again!
Awesome!! Happy they came out perfect!
Super yummy!!! Chocolate top and PB middle are my fav.
Right?! Best combo EVER 😍
We have a nut allergy, what other flour would you recommend? I’ll use sunflower butter and chop up sunflowers and pumpkin seeds for the nuts.
I haven’t tested anything else in here so I can’t be sure, but it’s possible that a combo of oat + coconut flour might work. Great idea about the seed butter + chopped seeds! Let me know how everything goes!
These are SO yummy! And not too sweet at all! My peanut butter caramel came out a tad runny so when I went to cut them all of it squished out 🙈 is there a way to keep this from happening the next time I make it?
Glad you enjoyed them! And sorry about the messy PB layer. What brand of PB did you use? And how long did you let it cool/set up in the fridge or freezer?
I made these and they were delicious. I want to make them again but had a slight problem with the shortbread layer. I’ve never made shortbread and when I cut the bars the bottom layer didn’t stay together very well. Is it possible I didn’t pack it down enough does it need to be really firmly packed? The only thing I changed in the recipe was I used chocolate chunks because I didn’t have chips and I crushed the peanuts myself. Those layers stayed together fine. I will definitely be trying again they were super yummy!!
I mean, come on. How do you keep coming up with these mind blowing recipes? I just made these today and sampled them…again. And again. Oops.
Haha THANK YOU! I’m so glad you loved them!!
Monique these are AMAZING! I’ve been debating whether I should try making these this whole week and I’m so glad I did. I made this recipe exactly as written and think these are so yummy!
I was worried these would be too much work to make or that something would go horribly wrong (mostly the melted chocolate layer). Thankfully by focusing and staying calm I found the entire process fun and simple.
Oh, I’m so glad you did, too!! Happy they were easy enough and that you loved them 🙂
These bars were fantastic! I made them today and just ate two of them. My husband and I, and friends that I shared them with, all thought they were outstanding! They are a perfect blending of peanut butter and chocolate. Thank you for this recipe.
Oh yay!! Happy that you guys all loved these, Sue! Thanks so much for leaving a review 🙂
I made this recipe but used almond butter instead and didn’t have peanuts so used walnuts! Delicious!!!
I am making them again today but will use butter instead of coconut oil as I am out and curious if a less coconutty flavour is better. 😉
Or may try the twix bars which are quite similar to this recipe!! Mmmm
I made these without the peanuts (at the request of my husband) so they were basically the twix bars with chocolate shortbread. Great wholesome Halloween treat! We both love them.
Yay!! Happy you guys loved them!
Can I use coconut flour instead of almond flour?
Kid and adult approved! My MIL’s favorite candy is Snickers and she loves these bars. Happy MIL=happy me 😜
Quote from my husband: “These are better than any candy bar!” So yummy – my favorite combo of flavors!
Amazing!! Happy you guys both loved them, Liz 🙂 Thanks for leaving a review!
These are absolutely fabulous and I’ve made them 3 times, but want to master cutting them at the end without the chocolate topping cracking so they look as good as they taste (and like your beautiful picture). This last time I even tried turning them upside down to cut them so that the chocolate topping was on the cutting board. Still cracked all over the place. Do you have any suggestions?
I’d had luck cutting them cleanly when I “score” the top with my knife first. Using a large sharp knife, gently make a line through the top of the chocolate without cutting through them fully. Then make a second full cut through that line. That should help!
These were so easy to make and tasted amazing! I made these in steps… make the crust let it cool and come back to it later. Then I made the filling, let it cool and came back later to do the chocolate topping. I did these for Valentines day and put little heart sprinkles on top. Perfect for Valentine’s or really any occasion :).
Nice! LOVE these for Valentine’s Day, those decorations sound so sweet! ❤️
Delicious!!! I didn’t add the cocoa powder to the base and reduced the maple syrup, and it was perfect. A very peanutty version of what we call “caramel slice” here in Australia, I think it’s “millionaire’s shortbread” in other places. I am very sure that slightly varied versions of this recipe is going to make it’s happy way to my weekly meal prep! Thank you 🙂
These are excellent as expected! Made them exactly as is, used Ghirardelli dark chocolate chips for the top. Great treat to store in the freezer and pull out 5 min ahead of time for a sweet treat
Yay!! So happy you enjoyed them. Totally agree — they’re so great stashed in the freezer 😍
I added a banana to the camamel (blitzed it beforehand) it was delicious. I also held back abit on the mapel syrup for both caramel and base. Didn’t have choc chips so blizt some chocolate into powder ( it melted much quicker)…this is SUCH a fab recipe. thank you from my heart! X
Just to let you know that honey is not vegan,
There is no honey in this recipe. Maple syrup is used as the sweetener.
Could I use brown rice flour instead of almond?
I have not tested this recipe with another type of flour. I am not sure how it would work with the brown rice flour.
This was the easiest recipe. I have them chilling in the refrigerator and cannot wait until I can cut them and taste them. I used monk fruit sweetened maple sugar. I will repost my opinion of how they tasted. Thank you for a great recipe.
Oh my gosh – these are terrific – fantastic. Cannot tell there is no sugar. Fantastic recipe A ++++×
AMAZING!!!! only thing I changed was a little less peanuts. i cut them up 1/4c at a time and 1/2c seemed perfect.
ABSOLUTELY DELICIOUS!!
I made these today and substituted almond butter and roasted chopped almonds in place of the peanut because of allergies. I also sprinkled some toasted coconut over the almond butter before pouring on the chocolate. While they came out delicious the cookie layer separated from the rest. Maybe I need to sprinkle the chopped almonds on top of the almond butter layer 🤷♀️
Do you think I can substitute tahini for the peanut butter?
Hi Laura – Any nut/seed butter should work in these grain free chocolate peanut butter caramel bars, but I really recommend sticking with peanut butter for the best flavor. Plus, the chopped peanuts add such an amazing texture to the bars!