Vegan Chocolate Peanut Butter Crunch Bars
Vegan Chocolate Peanut Butter Crunch Bars 🍫
These Vegan Chocolate Peanut Butter Crunch Bars have an oat layer on the bottom, a thick chocolate-peanut center, and more crunchy oats on top with a chocolate drizzle. They slice into neat squares and taste like a candy bar crossed with a granola bar. No oven required if you want them fully no-bake.
I love keeping a pan of these in the fridge. The oats stay crisp, the middle stays fudgy, and one square is enough… until it isn’t. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Bars 💚
- 🌱 Completely vegan
- 🥜 Peanut butter + chocolate
- 🥣 Crunchy oat layers
- 🍫 Fudgy center
- ❄️ Fridge-set
- ✂️ Clean square slices
The Secret to Layers That Don’t Crumble
Press the bottom oat mix firmly into the pan. Let the chocolate-peanut filling cool slightly before spreading so it doesn’t melt the oats into mush. Chill until the center is firm, then drizzle. A hot knife gives you those bakery edges.
Frequently Asked Questions ❓
Do I have to bake the oat layer? 🔥
No. This version sets in the fridge. A 10-minute bake makes the oats toastier if you prefer.
Can I use almond butter? 🥜
Yes. Any thick nut or seed butter works.
How long do they keep? 🧊
Up to a week in the fridge, or a month in the freezer.
🌱 Vegan Chocolate Peanut Butter Crunch Bars
Ingredients 🛒
For the Oat Layers
- 2½ cups rolled oats
- ½ cup creamy peanut butter
- ⅓ cup maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling & Drizzle
- 1 cup vegan chocolate chips
- ⅓ cup creamy peanut butter
- 2 tablespoons coconut oil
- ¼ cup chopped peanuts (optional)
Instructions 👩🍳
- Line an 8-inch square pan with parchment.
- Mix the oats, peanut butter, maple syrup, coconut oil, vanilla, and salt. Press a little more than half into the pan.
- Melt ¾ cup chocolate chips with the peanut butter and 1 tablespoon coconut oil until smooth. Stir in the chopped peanuts.
- Spread the filling over the oat base.
- Crumble the remaining oat mix on top and press lightly.
- Melt the remaining chocolate with 1 tablespoon coconut oil and drizzle over the bars.
- Chill at least 2 hours. Lift out and slice into 16 squares.
Nutrition
| Nutrient | Per bar (1/16) |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Net carbohydrates | 18g |
| Total carbohydrates | 21g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 70mg |
Estimates based on oats, peanut butter, and vegan chocolate. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- If the oat mix feels dry, add another spoon of maple syrup.
- A sprinkle of flaky salt on the drizzle is excellent.
- Keep them chilled so the center stays fudgy.
- Don’t skip the parchment — it makes lifting and slicing easy.
These Vegan Chocolate Peanut Butter Crunch Bars are oat-crisp, fudgy, and fridge-easy. A square that tastes like a candy bar. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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