3 Ingredient Peanut Butter Chocolate Chip Bars! They taste like candy, but are secretly good for you! Sweetened with dates, these simple no bake bars easy to make and kid friendly. Vegan, Gluten Free + Paleo Option
Just letting you know, this Healthy Peanut Butter Chocolate Chip Bars was originally published in April 2015. I retested, rephotographed and updated the content for you. Hope you enjoy it!
Sometimes you make old recipes and it brings back funny memories. Like the first time I ever made these Peanut Butter Chocolate Chip Bars and my mother devoured all of them in a day. No lie. I still remember her lingering over the bars, trying to snags bits as I was shooting them. The conversation went something like this.
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Me. "Mom, stop eating the bars. I haven't shot them yet."
Mom. "I think I need one." Takes a few bites, "Yum! I know I'm gonna like these."
Me. "You can have them after I'm done shooting."
30 minutes later..."Mom, I'm done shooting."
Mom's passed out on the couch. I leave a bar next to her. She wakes up, eats the bar, gets up and says, "I need another one to be sure I really like them."
The next day. "Mom, what happened to the bars?"
Mom looks around sheepishly, "I don't know where they could have gone!"
And, that friends, is what happens when you make something really good!
3 Ingredient Peanut Butter Chocolate Chip Bars
Even better? Theses Peanut Butter Chocolate Chip Bars are no bake, have no refined sugar and only have four ingredients - dates, peanuts, chocolate and salt. They're also adaptable. I've made them with almonds in the past and they're just as delicious!
They remind me of a candy bar which I haven't been able to put my finger on. Maybe Snickers? Try it out and let me know. I will warn you though. These Peanut Butter Chocolate Chip Bars are so good they won't last very long!
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3 Ingredient Peanut Butter Chocolate Chip Bars
Ingredients
- 1 1/2 cups dates pitted
- 1 1/2 cups peanuts unsalted, raw and not roasted
- 3/4 cup dairy free chocolate chips
- Salt to taste
Instructions
- Preheat the oven to 350 F. Place the peanuts on a sheet pan and bake 8-10 minutes until roasted.
- Let the peanuts cool a few minutes then place in a food processor with dates and salt. Blend until the dates and peanuts are broken down.
- Transfer the mixture to an 8-inch x 8-inch baking pan lined with parchment paper. Spread the mixture into an even layer. Place in the refrigerator while you make the chocolate.
- Melt the chocolate in a glass bowl over a pot of boiling water. Pro tip: add a teaspoon of coconut oil to make it silky and smooth. Not required, but it does make for the smoothest chocolate!
- Pour the chocolate over the bars. Set in the refrigerator for 60 minutes or until hardened. It will depend on the time of year how fast they harden.
- Cut into 16 bars with a knife that's been placed under hot water for 1 minute. This prevents the bars from cracking.
- Store bars in the refrigerator up to 10 days or freezer up to 30 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
What I Used For The Recipe
These are delicious! My hubby said A+ winner. I melted the chocolate chips in the microwave u til they were shiny, then added the coconut oil and stirred well. So easy and so good!! Thanks, Megan.