Chocolate peanut butter bars recipe with only 4 ingredients? Yes please! They’re also totally gluten free, low FODMAP and simple to make dairy free/vegan too.
Chocolate peanut butter bars recipe – it’s finally here! I never expected you guys to be so hyped for these when I posted them on Instagram, but you asked for the recipe, so here it is…
Yep, with just 4 ingredients, you can make these easy peasy chocolate peanut butter bars in just 30 minutes. Those are the kind of recipes that I really love!
And there’s no gluten-free flour, xanthan gum, baking powder (aka all the things that are impossible to find right now) required at all.
But most importantly of all – they taste bloomin’ awesome and they’re something nobody would ever know is gluten free at all.
Before you go rush to get your aprons on though, you should probably know what’s in them, don’t you think?!
So here’s what’s in my chocolate peanut butter bars…
Chocolate Peanut Butter Bars: Ingredients
- Chocolate
- Peanut Butter
- Maple Syrup
- Gluten free Cornflakes
That’s it! Not bad when you consider that two of the ingredients are in the name, right? ? Keep scrolling down the post if you’re looking for all the measurements etc. ??
I used to love making cornflake cakes as a kid, but with these, I really wanted to take them to the next level. But of course, without making them super complicated. And here they are!
Every bite is crunchy, sweet, with a subtle taste of peanut butter and a lovely, thick chocolatey layer on top. Pure heaven.
It takes them from being just ‘cornflake cakes’ to being something you’d happily buy in a coffee shop… if they were ever gf!
And if you want to make this recipe dairy free or vegan, it’s quite simple: just use dairy-free chocolate. There – that was easy, wasn’t it?
This recipe is also totally low FODMAP too and suitable for the elimination phase of the diet providing your chocolate doesn’t contain milk.
Of course, make sure your cornflakes are gluten free because they can often contain barley. Currently, it’s a bit confusing which muggle, supermarket own-brand cereals are safe for us to eat, so until it’s clearer, it’s best to stick to one that’s clearly labelled ‘gluten free’.
I’m pretty sure that this recipe would work well with gluten free rice crispies too, but obviously, you won’t need to bash those up. Anyway, here’s how to make my chocolate peanut butter bars…
Chocolate Peanut Butter Bars: Method
Preheat your oven to 160C Fan / 180C and prepare an 8×8-inch square tin.
Crush your cornflakes so they are a little more broken down. You can do this by putting them in a bag and hitting with a rolling pin. You don’t want them to be complete dust but if they are crushed a little it helps the bars stick together.
Mix together your maple syrup and peanut butter in a large bowl. If your peanut butter is quite stiff, I recommend heating it briefly to make it more smooth first, otherwise you will struggle with the next step.
Add in your cornflakes, peanut butter and maple syrup, then stir so that the cornflakes are nicely coated.
If you are adding chocolate chips, mix them in now.
Press your mixture into your tin so its nicely compact. Bake for about 15 minutes.
Remove from the oven and allow to briefly cool in the tin whilst you melt your chocolate for the topping. I do this in short bursts of 15 seconds in the microwave, stirring inbetween each burst.
Pour your melted chocolate over the top of your bars and leave to set in the fridge or at room temp until completely set.
Cut into squares and enjoy!
Oh and here’s a printable version of my chocolate peanut butter bars recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ??
4-Ingredient Chocolate Peanut Butter Bars Recipe (gluten free, vegan, low FODMAP)
Ingredients
- 200 g cornflakes make sure they are gluten free
- 200 ml maple syrup
- 200 g peanut butter creamy and smooth is ideal
- 200 g milk chocolate dairy free if needed
- 150 g chocolate chips optional
Instructions
- Preheat your oven to 160C Fan / 180C and prepare an 8x8-inch square tin.
- Crush your cornflakes so they are a little more broken down. You can do this by putting them in a bag and hitting with a rolling pin. You don't want them to be complete dust but if they are crushed a little it helps the bars stick together.
- Mix together your maple syrup and peanut butter in a large bowl. If your peanut butter is quite stiff, I recommend heating it briefly to make it more smooth first, otherwise you will struggle with the next step.
- Add in your cornflakes, peanut butter and maple syrup, then stir so that the cornflakes are nicely coated.
- If you are adding chocolate chips, mix them in now.
- Press your mixture into your tin so its nicely compact. Bake for about 15 minutes.
- Remove from the oven and allow to briefly cool in the tin whilst you melt your chocolate for the topping. I do this in short bursts of 15 seconds in the microwave, stirring inbetween each burst.
- Pour your melted chocolate over the top of your bars and leave to set in the fridge or at room temp until completely set.
- Cut into squares and enjoy!
Notes
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
So delicious and easy to make