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5.0 from 99 votes

Vegan Double Chocolate Peanut Butter Caramel Bars

Incredible vegan chocolate peanut butter caramel bars with a delicious chocolate shortbread cookie base and crunchy, salty peanuts right in the middle. These chocolate peanut butter caramel bars taste just like a Snicker's bar but are naturally sweetened, gluten free and dairy free!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings: 16 bars
Calories: 275 kcal
Course: Dessert
Cuisine: American , Vegan

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:
  • ¾ cup drippy natural peanut butter (crunchy or creamy works)
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¾ cup coarsely chopped roasted salted peanuts (honey roasted are amazing if you're not vegan!)
  • For the chocolate layer:
  • ¾ cup chocolate chips, dairy free/vegan if desired
  • 1 tablespoon coconut oil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. After the crust comes out of the oven, sprinkle the crust evenly with the peanuts.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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 Information

Serving 1bar Calories 275cal (14%) Carbohydrates 17.8g (6%) Protein 6.6g (13%) Fat 21.9g (34%) Saturated Fat 9g (45%) Fiber 3g (12%) Sugar 12.7g (25%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 275

% Daily Value*

Serving 1bar
Calories 275cal 14%
Carbohydrates 17.8g 6%
Protein 6.6g 13%
Fat 21.9g 34%
Saturated Fat 9g 45%
Fiber 3g 12%
Sugar 12.7g 25%

* Percent Daily Values are based on a 2,000 calorie diet.