Recently I picked up the cutest candy bar molds, and have been planning all the sweets recipes! This is the perfect time of year to stock up on baking essentials. From now until Christmas, there are so many occasions that yield opportunity for creativity and delicious bakes. I have flours, sprinkles, various ingredients and pans en route. 🙂 I can’t get enough of making my favorites out of the ingredients I prefer. This recipe is perfect for anyone who: avoids dairy, gluten, refined sugars, or who lives a vegan lifestyle. Swap peanut butter with almond butter for a paleo option!
These chocolate peanut butter cookie bars (think twix bars with peanut butter instead of caramel, which I will totally do next, by the way 😉 ) are a dream! Their texture has a crunch which makes them extra satisfying, and their taste is much more natural and preferrable over a store bought candy bar. After you give up refined sugars and artificial flavors, processed sweets taste so manufactured that they are no longer gratifying.
ingredients in this homemade bar include:
natural peanut butter, almond flour, raw honey (or maple syrup for a vegan options), raw cocoa, coconut oil.
The ingredients in a peanut butter twix bar include
sugar, cocoa butter, skim milk, chocolate, milk fat, soy lecithin, artificial flavor, peanuts, wheat flour, folic acid, iron, palm oil, maltodextrin, partially hydrogenated cottonseed oil, cocoa powder processed with alaki, fully hydrogenated rapeseed and cottonseed oil, natural and artifical flavors, food starch modified, salt, baking soda, corn syrup, propyl gallate (to maintain freshness)
So, which would you prefer? 🙂 I warn you, if you get these chocolate molds, it becomes totally addicting to make your own bars! You can make your own protein bars, raw bars, cookie bars, and healthified candy bars! If you’d like to see any particular candy recipes made gluten and dairy free, let me know! Enjoy.
AuthorstrawberrybuckleyCategorygluten free, healthy treats, paleoFor the shortbread crust:
Preheat oven to 350 degrees F
Combine all ingredients (almond flour, coconut oil, honey or maple syrup, and pinch of salt into a medium bowl.
Press firmly into an 8x8 pan lined with parchment paper, or into a candy bar mold.
Bake for 10-12 minutes, until golden brown
Let cool before adding center (peanut) layer
For the peanut (center) layer:
Combine all ingredients (peanut butter, syrup or honey, and melted coconut oil) in a medium bowl
Pour over cooled shortbread crust
Place in freezer for 20-30 minutes before adding top layer
For the chocolate (top) layer
Combine peanut butter, coconut oil, raw cocoa powder, and honey or maple syrup) in a medium bowl
Pour over pooled peanut butter layer
Place in fridge or freezer for two hours before slicing or removing from mold.
Store in fridge for up to one week or freezer for up to four weeks.
Makes 8 large bars.
Ingredients
Directions
For the shortbread crust:
Preheat oven to 350 degrees F
Combine all ingredients (almond flour, coconut oil, honey or maple syrup, and pinch of salt into a medium bowl.
Press firmly into an 8x8 pan lined with parchment paper, or into a candy bar mold.
Bake for 10-12 minutes, until golden brown
Let cool before adding center (peanut) layer
For the peanut (center) layer:
Combine all ingredients (peanut butter, syrup or honey, and melted coconut oil) in a medium bowl
Pour over cooled shortbread crust
Place in freezer for 20-30 minutes before adding top layer
For the chocolate (top) layer
Combine peanut butter, coconut oil, raw cocoa powder, and honey or maple syrup) in a medium bowl
Pour over pooled peanut butter layer
Place in fridge or freezer for two hours before slicing or removing from mold.
Store in fridge for up to one week or freezer for up to four weeks.
Makes 8 large bars.
Serving Size 1 bar
Servings 8
- Amount Per Serving
- Calories 496
- % Daily Value *
- Total Carbohydrate 27g9%
- Dietary Fiber 16.5g66%
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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