6 Ingredient No-Bake Peanut Butter Bars (Dairy, Gluten, and Sugar Free!)

6 Ingredient No-Bake Peanut Butter Bars (Dairy, Gluten, and Sugar Free!)

Yield: 12-16

6 Ingredient No-Bake Peanut Butter Bars (Dairy, Gluten, and Sugar Free!)

I LOVE all things chocolate and peanut butter! I created these quick and easy bars during a recent visit to Mexico when I "needed" a simple, yet satisfying treat. They really "hit the spot" and disappeared way too fast! With only 6 ingredients and no oven needed, they're easy to whip together in a few minutes. Enjoy! ~Cindy


  • 2 C. COLD and coarsely chopped salted peanuts and almonds
  • 1/4 C. Natural peanut butter (I used the Smucker's Natural.)
  • 1/4-1/2 C. Powdered sweetener of choice. (I used from my mix of 4 C. of Erythritol and 2 t. THM Stevia powder.)
  • 1/2 C. Refined coconut oil (You'll want the refined, so it won't have a coconut flavor.)
  • 3/4 C. Unsweetened cocoa powder
  • 1/2 t. Sea salt (I used the Celtic.)
  • 2 C. Unsweetened peanut butter
  • 1 and 1/2- 2 C. Powdered sweetener (If you want to use less sweetener, you can try substituting some of it with peanut flour, but I can't guarantee it to be as tasty! It also depends on how naturally sweet your peanut butter is. Some kinds only need 3/4-1 C. so adjust to your taste.)
  • 2 t. Salt


  1. Melt the coconut oil to liquify (if needed) then whisk together everything except the nuts. Adjust the sweetener if needed. (Set aside a few tablespoons of this chocolate mixture for drizzling on top.)
  2. Add the cold nuts and mix well.
  3. Pour into well greased 8x8 pan and place into freezer until hard.
    Peanut Butter Mixture:
  1. Mix all the ingredients together.
  2. Spread this over the chocolate crust layer. It will be rather thick and you will need to add small amounts at a time and press it together to cover it well.
  3. Drizzle the remaining chocolate on top and return to the freezer or refrigerator. I kept mine in the fridge and they were the perfect consistency for cutting, serving, and eating. (And DISAPPEARING!) =(


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6 Responses

  1. Gale Wilson says:

    Looks Amazing…..I want to learn more!! Thank You!

  2. Courtney says:

    I can’t wait to try this recipe; however, I was almost “tripped” by “liquid” oil. If I hadn’t read the recipe and just bought ingredients, I’d’ve bought the wrong thing. Maybe note the recipe as “melted” coconut oil or does liquid work?

  3. Susan says:

    Can you tell me what refined, liquid coconut oil is? I went out to buy some and couldn’t find it.

  4. Cindy Mullett says:

    Yes, “Melted oil” is a better word to avoid confusion. Thanks!

  5. Cindy Mullett says:

    Any coconut oil will work, but the refined coconut oil doesn’t have the distinct coconut flavor that the unrefined oil has. What I meant by “liquid” is that you melt the coconut oil to a liquid state if needed. I changed it from “liquid” to “melted” to clarify. 🙂

  6. Donna says:

    i used only a quarter cup of Natvia icing mix (stevia) in both crust and PB mixture and found this plenty sweet enough. I also added about a table spoon of melted coconut oil with the PB mix to ensure a firmer filling. Omg yummy! Thanks.

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Duane and Cindy Mullett
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