Peanut Butter Chocolate Bars

March 6, 2011

Back when I lived in Rexburg Idaho, our friend Tauna made THE best Peanut butter Chocolate Bars. These were big and thick and just yummy. I have been wanting to make a similar gluten free version for our family. So finally today I was able to make them. I was surprised at how quick they came together. It probably took me about 10 minutes for the mixture, freeze for 15 min, chocolate mixture another 5-7 min and freeze again for 15-20 minutes. Not bad for a super delicious dessert! There are a few things I would do differently next time though. As much as I LOVE coconut oil, I will probably just stick with butter. Also, I used Adam’s Peanut butter which is much thinner than regular peanut butter. Next time I will use the natural skippy peanut butter which is thicker and does not contain hydrogenated anything. These arent super-duper peanut-buttery tasting. Dont get me wrong, they are very rich, but if you want an even more peanut butter taste, add another 1/4 cup to 1/2 cup peanut butter. I also took out 1/2 cup sugar because these didnt seem to need so much sugar. Oh and lastly, I substituted graham cracker crumbs with arrowroot animal cookies. I just blended them up and used them cup for cup. These are actually very tasty, I loved the vanilla flavor. The end result? You will want to eat this yummy treat with a fork because it is melt in your mouth good!…Literally! It started melting fast and I figured part of that was because of the thin peanut butter and the coconut oil. Regardless, my taste testers and I all thought it was fabulous. I will be making these again for a quick treat. I also thought it was fun to add the banana chips and a glass of coconut milk to wash it down with. The flavors all go really well together.  Recipe Below…. and like always, I made sure to take lots of pictures to drool over!


Gluten Free Peanut Butter Chocolate Bar Recipe:

¾ cup coconut oil (or butter) (updated: I think butter is much better!)

2 cups gluten free crushed up animal crackers

1 ½ cups confectioners’ sugar

1 cup peanut butter (Skippy’s Natural is best)

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter


In a medium bowl, mix together the coconut oil, animal cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Pour and spread evenly into the bottom of an ungreased 9×9 inch pan.

Put in freezer for about 15 minutes to harden.

In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds or so. Once the chocolate and peanut butter are combined and melted, pour over the top of the peanut butter mixture in the 9×9 inch pan. Spread the chocolate so it covers the top evenly.  Set it back in the freezer for 15-20 minutes, and then serve.

Keep refrigerated so they retain shape. Enjoy!


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  • Reply Amber March 7, 2011 at 22:25

    What a great looking recipe! I can’t wait to try it. I just wanted to let you know how awesome your blog is. I am a gluten-free mom with two kids (4 & 5, not gf right now) and am always looking for yummy recipes we can all make and share together. We made your blueberry muffins yesterday morning and they turned out amazing. Keep the awesome recipes and pictures coming 🙂

    • Reply admin March 7, 2011 at 22:43

      Hi Amber,

      You just made my day! 🙂 That makes me so happy that you tried a recipe and it worked well for you guys. I am in the process of moving to California so I will have more time to post recipes in April. Thank you for visiting and hope to see you around! 🙂 PS- Make sure to use a thick peanut butter or else they may melt pretty fast 🙂


  • Reply Amber March 8, 2011 at 19:18

    No, seriously you made MY day. Your blueberry muffins were the best gluten free muffins I have EVER tasted. That’s after three years of experimentation in the kitchen and purchasing mixes or already made muffins. I was so impressed and thrilled with the result! I couldn’t even tell I was eating someting GF.
    So you are moving to California? I was born and raised here in California- 26 years!- and do love it. I live about an hour east of San Francisco with my husband and two kids. Hope you and your family enjoy it out here! And thanks again 🙂


  • Reply Jennifer Ellis March 8, 2011 at 23:36

    These look so good! I wish I had everything on hand so that I could make them today but I’m all out of the cookies 🙁

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  • Reply Jennifer March 13, 2011 at 19:54

    I made these recently but used crushed up brown rice crispies instead of animal crackers. So Yummy! I spread it in a 9×13 pan and used it as my birthday cake.

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  • Reply Kelsey July 23, 2011 at 06:30

    I made these tonight for my house church. We have 2 members who are gluten-free, but these were a hit all around. Thanks for the delicious, easy recipe!

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  • Reply Jenna November 26, 2012 at 06:22

    how did you cut them so perfectly?? when i cut mine they started to crumble and go out of shape 🙁

  • Reply Jenna November 26, 2012 at 06:24

    but other than that, no complains their absolutely delicious! even people in my family who arent gluten free like me like them!! thanks for the great recipe

  • Reply chantale jean baptiste April 19, 2014 at 08:07

    few minutes ago I bought peanut choco gluten free bars its taste so delicious not sweet ,I recommande you people to buy it cause you guys, you will love it. my sister told me about the peanut choco bars and I told her buy me one box. I really like it, great job guys.Thanks.

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