Healthy Peanut Butter Bars Recipes

HEALTHY PEANUT BUTTER BARS

Steps:

• Line an 8x8 inch pan with parchment paper going both ways.
• In a mixing bowl, use a rubber spatula to mix together the peanut butter, syrup, coconut flour and ground flax meal untill well blended. Press the mixture into the bottom of the prepared pan.
• Place the chocolate chips and coconut oil into heat proof bowl and melt using a microwave (15 second increments, stirring between each until smooth) or a double boiler.
• Pour the chocolate over the peanut butter layer and smooth it out in an even layer. Chill for 1 hour in the refrigerator.
• Use a sharp knife to cut into bars. For smooth and perfect edges, let the knife sit in hot water for 1 minute, wipe it dry and then slowly cut the bars so the knife melts the chocolate as it cuts. Serve!

HEALTHY PEANUT BUTTER BARS RECIPE

Steps:

• Line a 9x5 inch loaf pan with parchment paper and grease the paper lightly with coconut oil. Set aside.In a medium bowl, mix the nut butter, maple syrup and vanilla until smooth. Stir in the almond flour, chocolate chips and sea salt and mix until the ingredients come together. Using your hands, press the dough into the prepared pan in an even layer.
• In a microwave safe bowl, microwave the chocolate and peanut butter for 30 seconds. Stir. Microwave again for 30 seconds and stir until the chocolate is completely melted. The chocolate should be soft, smooth and shiny. Melt for a few more seconds in the microwave if needed. Pour and spread the chocolate over the dough into an even layer. Sprinkle with mini chocolate chips if desired.
• Rest in the refrigerator for at least two hours, or until firm. Slice into 18 pieces or as desired. Sprinkle with flakey sea salt if desired.
• Refrigerate in a lidded container for up to two weeks or in the freezer snugly wrapped in parchment and stored in a lidded container or freezer bag for up to three months.

HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
• Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
• For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

HEALTHY NO-BAKE CHOCOLATE-PEANUT BUTTER BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
• For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
• Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.