Rich chocolate peanut butter candy bars – with ribbons of creamy peanut butter swirled into smooth and dark chocolate…
In under five minutes, you could have already made a batch of these “clean eating” chocolate peanut butter candy bars – So much richer and more delicious than any Hershey’s bar you have ever tried in your life.
Seriously, why are you not making these already???!
Trust me when I tell you that, if you’re anything like me, you are going to be making these chocolate peanut butter bars over and over again.
My chocolate obsession just took a game-changing new turn. Chocolate and peanut butter forever ♥
P.S. I really want to buy a bar and name it Chocolate, just so that when people ask what I do for a living, I can say I own a Chocolate Bar.
#lifegoals
Oh, and my chocolate obsession?
It’s getting out of hand.
As in, I need more hands to hold it all.
Chocolate Peanut Butter Candy Bars
Chocolate Peanut Butter Candy Bars
Ingredients
- 8 oz chocolate chips or broken-up chocolate bars
- 3-4 tbsp peanut butter OR allergy-friendly alternative
- optional sprinkle sea salt
- optional sprinkle chia seeds and/or cacao nibs
Instructions
Gently warm the peanut butter until it is very easily stir-able. Unless using candy molds, line an 8-inch square baking pan with parchment or wax paper, then set aside. Melt the chocolate carefully. (If you’ve never melted chocolate before, it’s a good idea to google how to do it correctly.) Pour the melted chocolate into the pan or into candy molds, then drop spoonfuls of peanut butter on top in a zigzag pattern. Lightly swirl the peanut butter with a spoon. If desired, sprinkle with sea salt and/or chia seeds. Refrigerate until firm. Then pop out of the molds or cut into bars. These bars are shelf-stable in a cool place, but I store mine in the fridge or freezer. They don’t last long!
Link Of The Day:
Katie, your recipes have been lifesavers for me! I just found out I can’t have any type of sweetener except xylitol and very small amounts of honey and maple syrup. I can have fruits, as long as they’re not too sweet. (for example: no bananas) And also no gluten or dairy. On the bright side, I only have to lay off of them for a few months, but it can still get hard. You are so far the only site with recipes I can have that actually taste delicious.
Thank you Katie, and don’t stop posting!
~Katie
Can’t wait to mix some cookies.
The chocolate photo of you is gorgeous!
When you call for uncut stevia, what is it and where can I get it?
It’s stevia where it’s not cut with maltodextrin or dextrose or other fillers. Here is a chart that will hopefully help! https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E