Peanut Butter & Chocolate Layer Bars. (Gluten/Grain/Sugar/Dairy Free)

Peanut Butter & Chocolate Layer Bars. (Gluten/Grain/Sugar/Dairy Free)

I assume you're reading this because you, like me are infatuated with all things peanut butter and chocolate. This simple recipe is SO good. Think of the texture of a dry perfectly crumbly peanut butter cookie- except in bar form with a thick later of chocolate in the center.

I brought these to a big family party recently and they were a huge hit. They were long gone before any of the regular desserts (and of course the crowd wasn't gluten free).

Peanut Butter & Chocolate Layer Bars


  • 2 packed cups of blanched Almond Flour
  • 1 tsp Baking Powder
  • 1 Cup Granulated Sugar of Choice (I used Palm Sugar)
  • 2 tsp Vanilla Extract
  • 4 Tbs Butter (dairy or nondairy)
  • 1 Cup Peanut Butter (Salted)
  • 1/2 tsp Salt
  • 1 Cup Chocolate Chips (dairy or nondairy)
  • 1/2 Cup Roasted Salted Peanuts, roughly chopped
  • 1/3 Cup melted Chocolate for drizzling (Optional)


  1. Preheat Oven to 350 Degrees
  2. In a mixer combine the Almond Flour, Baking Powder, Sugar, Vanilla, Butter, Peanut Butter, and Salt until it forms a dough.
  3. Heat chocolate chips in a microwave safe bowl for 1 minute; mix half way through. Then stir a second time till melted and smooth. Set aside.
  4. Line a 8 by 8 baking pan with parchment paper, and pack half of the dough in bottom of the pan.
  5. Spoon on the melted chocolate to the layer of packed dough, and place in the freezer for 15-20 minutes to harden the chocolate layer slightly.
  6. Take the bars out of the freezer and sprinkle on the remaining dough. Add Peanuts.
  7. Pack the topping softly so it holds together but still has texture.
  8. Cook for 28-32 minutes. You may want to cover with tin foil halfway through if you notice it starts looking TOO golden.
  9. Optional: drizzle additional melted chocolate on top once bars have cooled.


If using unsalted peanut butter or you will need extra salt!

Instead of peanut butter feel free to use another Nut or Seed Butter of choice! The peanut butter that I used from trader joes is fairly thin- so you may need to add a tiny bit of oil to compensate if using a thick natural nut/seed butter.

If you are looking to go the sugar free route use Xylitol or the Truvia Baking Blend (or another non-glycemic sugar alcohol instead!) If you need the chocolate to also be sugar free use this recipe to make your own.


Brittany Angell

9 comments | Leave your own

  1. Rebekah

    These look amazing! Is there any way to substitute sugar with honey or maple syrup? If so, how much?
    Or add some unsweetened coconut?

    I’m new to your site btw. I found you through your post on PaleOMG. I’m excited to follow you and try your paleo friendly dishes!


  2. Kesa

    This might sounds ridiculous, but I almost cried a little when I saw this. Since I have been avoiding a ton of foods that cause me crazy serious issues I haven’t had any little bit of what I used to eat. And sometimes you need that to not go crazy. So yes, I have gone crazy/been depressed and everything else. Seeing your recipes, the possibilities are endless. I cannot even tell you how excited I am about your different cereals. I am just waiting for the coconut palm sugar to get here in the mail and then it is game on. Thank you so much!!!

  3. Jessica Sheer

    Every time I receive a new blog post from you I am indeed inspired. I love food and cooking and what you create looks delicious. I’m away from my home at this time, but I can’t wait to get home and start cooking some of the delicious dishes I have seen from your site!

  4. Elizabeth

    I don’t use ANY artificial sweeteners or chemically created sweeteners. Can a liquid or powder form of real Stevia be used in place of the Truvia Blend? You have given me a cool challenge this weekend to try to make this awesome recipe Paleo friendly. Cant wait to make it.

    1. Sheila H.

      Stevia will change the taste but 1 tsp of Stevia is equal to 1 cup of sugar. OR use 1/2 cup coconut or palm sugar and 1/2 tsp of Stevia without much taste difference.

  5. Lori

    Oh my goodness. These are delicious! We are Paleo, so I took your suggestion and subbed out the peanut butter for almond butter. Since you’re right; it was think, I added 2 TBSP of melted coconut oil to the batter. It worked like a charm! I also subbed out 1/2 tsp cream of tartar & 1/4 tsp of baking soda for the baking powder (we can’t do corn or potatoes). These bars made our entire family SO happy. Thanks for making fall special for us! SO GOOD!!

    1. Lori

      Sorry, it was *THICK

  6. Nikki Macey

    Hi Brittany,
    Do you think I could make this dough, put it all in the pan ready to cook, then freeze it for a few days before actually cooking it? My dilemma is this: I have a birthday party for my 1 year old, but I only have time to bake stuff 4 days before the party. I’m hoping to make a bunch of these and freeze them for 4 days and then bake them the day of the party. Or do you think it would be better to bake them and then freeze them?

    I also want to make the Pinwheel Cookies, French Toast Cookies and Strawberry Shortcake Kabobs.. what do you think?

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