You’ve found the ideal chocolate-peanut butter pairing. For gatherings—holidays, birthdays, or backyard barbecues—I make these No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache. The name is long but it perfectly captures the layered treat you’re about to enjoy.
If turning on the oven makes you hesitate, try a no-bake recipe. Not having to heat the kitchen instantly makes a dessert feel more approachable. These bars come together with just a few pantry staples and require no baking. They are naturally gluten-free, dairy-free, and made without refined sugar.
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The peanut butter cookie dough base uses almond and coconut flours and is sweetened with maple syrup. The three-ingredient ganache—dairy-free chocolate chips, coconut cream, and a touch of salt—melts into a silky layer that balances the salty-sweet base. A drizzle of extra peanut butter and a sprinkle of flaky sea salt finish the bars beautifully.
These no-bake peanut butter bars are effortless and crowd-pleasing. Try them for your next gathering or whenever a chocolate-peanut butter craving hits. Share your results on Instagram at @olivia.adriance if you’d like—I’d love to see your version.
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Ingredients for Healthy Peanut Butter Cookie Dough Bars
These bars skip powdered sugar and graham crackers and instead rely on whole, simple ingredients for a perfectly balanced sweet-and-salty treat.
- Nut butter: Creamy peanut butter is used in the recipe; almond or cashew butter work as peanut-free alternatives.
- Flour: A blend of almond and coconut flours keeps the bars gluten-free and helps the dough hold its shape. Almond flour adds a nutty depth while coconut flour contributes a touch of natural sweetness—use both for the best texture.
- Maple syrup: Keeps the recipe refined sugar-free—six tablespoons sweeten the whole batch. Honey could be swapped in if desired.
- Salt: A bit of salt enhances the chocolate and the butteriness of the dough.
Recipe Tip
A small amount of salt amplifies flavor. I use kosher salt in both the cookie and ganache layers, then finish with a sprinkle of Maldon flaky sea salt for texture and visual appeal.
- Chocolate: Use dairy-free chocolate chips for the ganache if you want the bars to remain dairy-free and refined sugar–free.
- Coconut cream: Chill a can of full-fat coconut milk and scoop off the thick top layer, or use canned coconut cream. Thin the ganache with a couple of tablespoons of the remaining coconut water or plain water until it reaches a creamy, pourable consistency.
How to Make Peanut Butter Cookie Dough Bars with Chocolate Ganache
MAKE THE BARS
In a medium bowl, combine the peanut butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and kosher salt. Stir until a thick cookie-dough-like mixture forms.
Line an 8×8-inch baking dish with two pieces of wax paper arranged criss-cross so you can lift the bars out easily. Press the dough evenly into the prepared dish.
MAKE THE GANACHE
Over low heat, combine the chocolate chips and coconut cream in a small saucepan. Stir constantly so the chocolate melts evenly and doesn’t scorch.
Add ½ teaspoon kosher salt and thin the ganache with a tablespoon or two of the reserved coconut water (or plain water), stirring until you reach a creamy, pudding-like texture suitable for spreading.
ASSEMBLE
Pour and spread the ganache evenly over the peanut butter base. Drizzle extra peanut butter on top and use a toothpick or knife to create swirls.
Refrigerate for about an hour to set the ganache and firm up the bars. Slice and serve chilled or at room temperature.
Other Peanut Butter Recipes For You To Try
- 5 Ingredient Chocolate Covered Peanut Butter Mousse
- Double Chocolate Zucchini Blender Muffins
- Peanut Satay Lettuce Cups
- No-Bake Peanut Butter Pretzel Bars
- Healthier PB&J Protein Bars
NO BAKE PEANUT BUTTER COOKIE DOUGH BARS WITH CHOCOLATE GANACHE
Ingredients
For the Bars:
- 1 ½ cups creamy peanut butter (plus more to swirl on top)
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- 3 tablespoons coconut oil melted
- 6 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
For the Ganache:
- 1 cup dairy-free chocolate chips
- ½ cup coconut cream (from a can of chilled coconut milk) + a few tablespoons of coconut water from the can or water)
- ½ teaspoon kosher salt
For the Topping:
- Flaky sea salt
Instructions
Make the Bars:
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Add the peanut butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt to a mixing bowl and stir until a thick dough forms.
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Press the mixture into a wax paper–lined 8×8-inch dish until even.
Make the Ganache:
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Over low heat, combine the chocolate chips and coconut cream, stirring often until smooth.
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Add kosher salt and a tablespoon at a time of coconut water (or plain water) to thin the ganache to a creamy, pudding-like consistency.
Assemble:
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Spread the ganache over the peanut butter base with a spatula.
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Drizzle extra peanut butter and swirl with a toothpick or knife.
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Refrigerate for an hour to set. Slice and serve chilled or at room temperature.
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Enjoy!
Nutrition
Carbohydrates: 38 g |
Protein: 16 g |
Fat: 48 g |
Saturated Fat: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
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