How To Make Chocolate Peanut Butter Snack Bars
Reward yourself with these delicious gluten-free snack bars made with peanut butter, peanuts, almond meal, dates, and naturally-sweetened with honey.
Preheat the oven to 300 degrees F.
Line an 8- or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan.
In a medium bowl, mix the honey, almond meal, peanut butter, and vanilla together until combined.
Fold in the peanuts, dates, and chocolate chips until combined.
Transfer the mixture to the prepared baking pan and press very firmly into an even layer. (Have it packed in as tightly as possible.)
Bake for 20 to 22 minutes, or until lightly browned on the edges.
Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. (This firms up the bars which help them stay compact.)
Remove the bars from the pan using the overhang on the sides and cut into bars.
Drizzle with chocolate before or after cutting.
Individually wrap each bar in plastic wrap or parchment.
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
The cookies get a little sticky at room temperature over a few days, so store it’s better stored in the refrigerator.
- Calories: 403.26kcal
- Fat: 24.84g
- Saturated Fat: 6.27g
- Trans Fat: 0.03g
- Monounsaturated Fat: 10.21g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 42.18g
- Fiber: 5.13g
- Sugar: 33.18g
- Protein: 10.43g
- Cholesterol: 1.24mg
- Sodium: 141.08mg
- Calcium: 45.56mg
- Potassium: 391.49mg
- Iron: 1.26mg
- Vitamin A: 0.93µg
- Vitamin C: 0.11mg