Chocolate Peanut Butter Bars (No Bake)

by | Apr 29, 2026 | Desserts

I developed this recipe to bring as a dessert to a pot luck dinner for my RV group.
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Plated chocolate peanut butter bars.
Plated chocolate peanut butter bars.
Keto Apron

Chocolate Peanut Butter Bars (No Bake)

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I developed this recipe to bring as a dessert to a pot luck dinner for my RV group.
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Prep Time 1 hour
Rest 45 minutes
Total Time 1 hour 15 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pecan Base
  • 3 cups Pecan Flour Substitute option: 3 cups Almond Flour. Note this increases net carbs.
  • 8 Tbsp Granular Indulge Substitute option: 11 Tbsp Allulose
  • 10 Tbsp Unsalted Butter
Peanut Butter Middle
  • 16 oz Natural Peanut Butter Firm "No-stir" peanut butter works best. If you use stir required peanut butter, it will squish some if you eat it at room temperature, so keep it refrigerated for best results.
  • 6 Tbsp Melted Butter You can substitute cocoa butter here for a firmer filling. Keep refrigerated or frozen for best results.
  • 8 Tbsp Powdered Indulge Don't use granular here as it will make your peanut butter layer grainy instead of smooth.
  • 1 tsp Salt This assumes unsalted peanut butter and cocoa butter. If your peanut butter and/or your butter is salted, check before adding any, then salt to taste. Also, ensure your salt doesn't have sugar or corn starch added to it.
  • 1 tsp Vanilla Extract Optional
Chocolate Top Layer
  • 250 g 100 % Chocolate I recommend the single ingredient 8.8 oz package of Pascha brand 100% chocolate chips.
  • 6 Tbsp Cocoa butter If you substitute butter here, it will work, but it will also make your chocolate soft and lose its snap.
  • 11 Tbsp Powdered Indulge Don't use granular here as it will make the chocolate grainy. Reduce the Indulge if your chocolate is 85% instead of 100%.
  • 1 pinch Salt

Equipment

  • Large Bowl
  • 9 x 13 Pan
  • 1 Silicone Chocolate Melting Bowl
  • Parchement Paper

Method
 

Before You Begin
  1. Like 13 x 9 inch pan with parchment
    2. If you only have Granular Indulge, put enough in a blender to make the Powdered Indulge needed for the peanut butter and chocolate layers
  2. Make sure there is a spot ready in your freezer for the pan to sit flat
Pecan Base
  1. Sift the pecan flour.
  2. In a large bowl, mix the pecan flour, granular Indulge, and melted butter until the mixture looks like damp crumbs and holds together when pressed.
  3. Press it firmly and evenly into the pan
Peanut Butter Middle
  1. In a medium or large bowl, stir together the peanut butter, melted butter, Powdered Indulge, salt, and vanilla extract until smooth
  2. Spread evenly over the pecan base
  3. Chill briefly in the freezer for 10 to 15 minutes. This is required to keep the chocolate and peanut butter from mixing when you add the chocolate layer on top.
    4. To check if your peanut butter has chilled enough yet, tilt your pan and see if it stays put or starts to run. Once it stays put, it is ready.
Chocolate Top Layer
  1. Melt the chocolate and cocoa butter gently.
    2. I use a silicone bowl with short bursts in the microwave. You can also use the traditional double-boiler method to melt the chocolate and cocoa butter, just make sure no water or steam gets in the chocolate.
  2. Once completely melted, quickly stir in a pinch of salt and the Powdered Indulge.
    3. Check for sweetness. Add more Powdered Indulge as needed 1 Tbsp at a time.
  3. Spread the chocolate evenly over the chilled peanut butter layer.
    4. Tilt the pan to get the chocolate to spread around instead of using a spatula if you want that glossy look to the chocolate top.
  4. Chill in the refrigerator for 2 to 3 hours, or freeze for 30 to 45 minutes, until firm.
Slice Cleanly
  1. Let pan sit at room temperature for 15 to 20 minutes before cutting.
  2. Warm up your knife. Traditional method is to run it under hot water and dry it. I use a butane torch, which avoids any possibility of water in the chocolate.
  3. Carefully slice the chocolate into rectangles. Rewarm your knife as needed.
    4. If the chocolate starts breaking, give it a few more minutes at room temperature and ensure you knife is still warm.
    I cut four slices on the 9" side and five slices on the 13" side. Once done, I cut them all in half to finalize the bars.

Notes

If your pecan flour particles are too big and are more like pecan meal, you can use a food processor to process them down small enough to fit through the sifter. Alternatively, you can use the larger particles unsifted, and you will get more of a "Sandies" mouthfeel.

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