NO BAKE PEANUT BUTTER COOKIE DOUGH BARS WITH CHOCOLATE GANACHE

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You’ve landed upon the perfect chocolate peanut butter combo! When I need a dessert for a gathering — whether it’s a holiday party, a birthday, or a summer barbecue —, I make these No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache. The recipe title may be a mouthful, but it so accurately describes what you’re about to enjoy! 

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No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache - Olivia Adriance

If the idea of baking intimidates you, I encourage you to try a no-bake recipe. For some reason, knowing that you don’t have to turn the oven on makes any recipe seem way less scary.

You only need a handful of staple ingredients to make this layered dessert. And, of course, all of the ingredients are gluten-free, dairy-free, and refined sugar-free! 

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The peanut butter dough cookie is made with almond and coconut flour and sweetened with maple syrup. And not only is the three-ingredient ganache insanely easy to make, but it also provides the perfect balance between the salty peanut butter cookie base.

A swirl of additional peanut butter (because why not?!) and a sprinkle of Maldon flaky sea salt elevate these bars to another level. 

No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache - Olivia Adriance

It really doesn’t get much easier than these no bake healthy peanut butter bars. I can’t wait for you to give them a go for your next get-together or the next time you’re craving something a little sweet. Let me know what you think over on Instagram at @olivia.adriance

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You won’t find any powdered sugar or graham crackers in these peanut butter bars. But what you will find are wholesome ingredients that result in a perfectly sweet and salty dessert. 

No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache Ingredients - Olivia Adriance
  • Nut butter: A key ingredient to this recipe, I use @wholefoods organic 365 peanut butter for this recipe and many others that require creamy peanut butter, whether that’s in sweet or savory dishes. If you’re allergic to peanuts, you can also substitute either almond butter or cashew butter. I’m sure either would be equally delicious. 
  • Flour: A combination of almond and coconut flour helps keep these bars gluten-free and also no bake. Unsurprisingly, almond flour has a nutty taste that pairs well with peanut butter. Coconut flour is slightly sweeter in taste, making it the perfect addition to this healthier treat. I don’t recommend using just almond or just coconut flour. You really need the combination of the two for the cookie dough base to maintain its shape and consistency. 
  • Maple Syrup: To keep this refined sugar-free, maple syrup is my sweetener of choice here. Just six tablespoons for the entire recipe is all you need. I’m sure you could substitute honey here as well, although I’ve yet to try it. 
  • Salt: It may seem odd to add salt to a sweet recipe, however, it’s actually fairly common! 

Recipe Tip

A little salt can intensify the overall flavors of a dessert, including the richness of the chocolate and the butteriness of the cookie dough base. I use kosher salt in the cookie and ganache layer and a sprinkling of Maldon Flaky Sea Salt on the top of the bars. Not only does it look pretty, but it gives the final product just a little something extra.

  • Chocolate: The most important ingredient of the ganache! In my humble opinion, @Hukitchen makes the BEST dairy-free chocolate chips. I love using anything from their brand to keep my recipes refined sugar-free. 
  • Coconut Cream: As opposed to heavy cream or milk, I make this easy ganache with a can of coconut cream. You can get this by chilling a can of coconut milk and spooning off the top thick layer. If you do use coconut milk, you’ll have a few tablespoons from the remainder of the can to thin out the ganache. However, you can also buy coconut cream and just use ½ cup of that plus a few tablespoons of water in place of the coconut milk. 
No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache - Olivia Adriance

MAKE THE BARS

First, make the base cookie dough bar layer. In a medium-sized mixing bowl, add the peanut butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extra, and kosher salt. Using a spatula, stir everything tog ether until a thick dough forms. 

Cut two pieces of wax paper. Layer them in a criss-cross pattern within an 8×8 inch baking dish. This will make taking the bars out much easier! Press the peanut cookie dough mixture into an even layer. 

MAKE THE GANACHE

Now, you’re ready to make the super simple ganache layer! In a saucepan over low heat, combine the chocolate chips and coconut cream. Note: If you’re using a can of chilled coconut milk, the coconut cream is just the top, thick layer. Stir the ganache often with a spatula so it doesn’t burn. 

Add the kosher salt and a few tablespoons of coconut water from the can. If you bought a can of coconut cream instead, use a few tablespoons of water instead. Add a tablespoon at a time until the ganache has a creamy, puddling-like texture. 

ASSEMBLE

To assemble, spread the ganache over the top of the peanut butter dough mixture using a spatula. Spread evenly. 

Using a spoon, drizzle additional peanut butter over the top. Take a toothpick or knife to create a swirly design. 

Refrigerate the bars for an hour so the ganache cools and the bars are fully set. Slice and serve, either chilled or at room temperature. Enjoy! 

Other Peanut Butter Recipes For You To Try

These No Bake Peanut Butter Chocolate Bars are your answer to a quick and healthy dessert. Make these for the chocolate peanut butter lover in your life!
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Ingredients 

For the Bars:

  • 1 ½ cups creamy peanut butter (plus more to swirl on top)
  • 1 ½ cups almond flour
  • cup coconut flour
  • 3 tablespoons coconut oil, melted
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon kosher salt

For the Ganache:

  • 1 cup dairy-free chocolate chips
  • ½ cup coconut cream (from the top of a can of coconut milk) + a few tablespoons of coconut water from the can (or water)
  • ½ teaspoon kosher salt

For the Topping:

  • Flaky sea salt

Instructions 

  • Make the Bars: Add the peanut butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt to a mixing bowl and stir until a thick dough forms.
  • To a wax paper-lined 8×8 dish, press the peanut cookie dough mixture into an even layer.
  • Make the Ganache: To a saucepan over low heat, make the ganache by combining the chocolate chips and coconut cream. Stir often.
  • Add the kosher salt and a few tablespoons of the coconut water from the can (Note: if you bought only coconut cream, you can use water to thin). Add only a tablespoon of coconut water at a time to thin the ganache. You’re looking for a creamy pudding-like texture.
  • Assemble: Spread the ganache over the top of the peanut butter dough mixture using a spatula.
  • Drizzle additional peanut butter over the top, and drag a toothpick or knife through the peanut butter to make a swirling design.
  • Refrigerate for an hour to cool the ganache and set the bars. Slice and serve (chilled or at room temperature).
  • ENJOY!!
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