Chocolate Peanut Butter Bars

There hasn’t been a recipe on here in a while, but this is one close to my heart.  And one definitely worth sharing.

Ever since I was a little girl, at all holidays, most importantly my birthday, our good family friends C&M (and my third set of grandparents) would bring over what I dubbed ‘the most delicious bars in the world.’  I mean they were TO DIE FOR.

Well, those little gems, as I recently found out, are stock full of dairy – a no-no, for me for over six years – so I recently embarked on a journey to recreate these bars.  And what did I find?  A gluten free, dairy free, gift from heaven.  And so, I give you:

Chocolate Peanut Butter Bars (vegan, gluten free)


  • 1/2 c earth balance
  • 1/2 c packed brown sugar
  • pinch of salt
  • 1 1/3 c Bob’s Red Mill GF All Purpose Flour (or regular AP flour if you’re not GF)


  • 2/3 c granulated sugar
  • 2/3 c brown rice syrup (or light corn syrup)
  • 6 oz semisweet chocolate chips (I use Guittard)
  • 1/2 c chunky peanut butter
  • 1 tsp vanilla
  • 2 c cornflakes (make sure you get GF certified if you need to)


1. Preheat the oven to 350.  Grease an 8.5×12 glass pan.

2. For the crust, cream earth balance, brown sugar, salt.  Slowly add in the 1 1/3 c flour.  Once its all creamed, press it into the pan.  Once the oven is preheated, bake the crust for 10-15 minutes (for the GF version I recommend all 15 minutes, possibly a few more depending on your oven)

3. Once the crust is in the oven, combine the granulated sugar and brown rice syrup in a medium saucepan, over low-medium heat until its boiling.

4. Remove from the heat and immediately stir in the chocolate chips until melted.  Then add the peanut butter and stir well.

5. Once combined, stir in the vanilla, and then the cornflakes (they will break up, and that’s okay).

6. When the crust comes out of the oven, put the filling on the crust immediately or the filling and crust won’t stick together.  Work the filling onto the crust with either a silicon spatula or slightly greased hands.  The filling is sticky, and hands work the best (though it can be a little hot).

7. Let stand in pan several hours.  Then use a very sharp knife as the bars are hard.  Best results to prevent marking up the pan is to removed them from the pan and cut on a cutting board (with the GF version, parts of the bottom of the crust may flake off, but its not the end of the world — just be more careful :))


Then, serve and enjoy.  You won’t be disappointed.


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