No bake peanut butter bars

No bake peanut butter bars

No bake peanut butter bars. So so yummy. Salty sweet bars crammed full of peanut butter, nuts and chia seeds and then topped with a delicious layer of dark chocolate. (Milk chocolate if you prefer). 

I just love recipes that don’t require too much putting together. This is made in one bowl (minimising washing up) and it’s just a case of throwing all the ingredients in, giving them a stir and popping in the fridge. So simple. These are so truly delicious too, it almost feels wrong that they’re so amazing when we know how easy they are to prepare. Oh well, we deserve this. 

These are super versatile too and can easily be made vegan. In fact, they are pretty much there already, just sub out the chocolate for a vegan friendly alternative and you’re there. They can easily be made gluten free too, just use a gluten free friendly brand of oats. (Quaker oats make a great GF range)  I love recipes that are so inclusive like that; no one misses out on the good stuff. 

No bake peanut butter bars 


1 cup porridge oats 

2 tbsp chia seeds 

¾  cup smooth peanut butter

5 tbsp maple syrup 

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch salt (⅛ tsp)

¾ cup peanuts (¼ chopped peanuts for the bars and extra ½ cup of whole salted peanuts for the topping)

Approx 40g dark chocolate (I really like Lindt for baking, such a rich cocoa flavour)

Makes 8 rectangle bars, or 16 if you make smaller squares. 


This is such a simple recipe to put together. Simply add all of the ingredients into a large mixing bowl (excluding the chocolate) and stir to combine. (Just add the ¼ cup of chopped peanuts and 4 tbsp of maple syrup at this stage and leave the rest for the topping)

Once the mix comes together and comes away from the bowl you can form them into bars. The easiest way to do this is to line a 1lb loaf tin. Then gently press the mixture into the pan, making it all flat. Add the final tbsp of maple syrup and spread it evenly over the top of the bars. Then press the whole peanuts on top. The maple syrup will help them to stick well. 

Refrigerate for at least two hours, overnight is best to let the ingredients firm up and set well before cutting into bars. 

If the top is a little sticky from the syrup, just dab it with a paper towel before cutting into bars. I like thin rectangles but you can also cut into squares. 

Let’s get the topping ready

Chop the chocolate finely. Save ¼ back. Melt the remaining chocolate in a microwave safe bowl, in short bursts of 30 secs each until it is just melted. Then add the remaining chocolate and keep stirring until it is silky and completely melted. This is a simple, cheats way to temper chocolate. 

Drizzle the chocolate over the bars in whatever way you want. Let your creative side take over.

These are best stored in the fridge to help them stay nice and firm. They’ll last for a good week. Ready whenever you fancy a bit of a pick me up. 

Love peanut butter and want more ideas? Try our Chocolate Peanut Butter fudge or Vegan chocolate peanut butter scones

Want more no bake ideas? Chocolate truffle no churn ice cream is amazing. Or our Salted caramel chocolate truffles. Finally our Raspberry ripple lemon mousse is made in minutes and is just so completely delicious. You don’t even need to wait for it to set if you wanna dig in straight away.

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