No-Bake Chocolate Peanut Butter Caramel Bars

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These No-Bake Chocolate Peanut Butter Caramel Bars are sweet and rich. Made with dates and maple syrup, there's no refined sugar.

No-Bake Chocolate Peanut Butter Caramel Bars on a plate.

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These No-Bake Chocolate Peanut Butter Caramel Bars have been my latest favorite sweet treat. I made this recipe five times just to get them exactly the way I wanted. (Poor me.)

They are perfect for those days when you don't want to turn on the oven, but want something to satisfy your sweet tooth.

The base is made with a coconut almond crust, so it's nutty and coconutty. The rich peanut butter caramel filling is made with dates, maple syrup, and peanut butter.

To top it off there's a chocolate layer because everything is better with chocolate!

Other date recipes to try are my 5 Ingredient Date Snickers, Chocolate Coconut Energy Bites, and Homemade Date Paste.

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❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
👩🏻‍🍳 Recipe FAQs
Other No-Bake Desserts
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They're super easy to make.
They are no-bake, so they're perfect for summer.
They are made with dates and maple syrup — so no refined sugar.

🧾 Ingredients

Shredded coconut: Adds a wonderful coconut flavor. I haven't been able to find shredded coconut lately, so I used coconut chips that I ground in a food processor.
Almond flour: Adds a nutty flavor.
Dates: Helps the bars stick together.
Peanut butter: Adds a nutty flavor. You could also use almond butter, cashew butter, or sunflower seed butter.
Maple syrup: Adds a sweet maple flavor. You could also use agave syrup.
Vanilla extract: Enhances flavors.
Salt: Enhances sweetness.
Chocolate chips: For the chocolate topping. You could also use dark chocolate baking chunks.
Coconut oil: Helps to make the chocolate topping silky smooth and prevents it from cracking.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Collage photo of crust ingredients in a food processor, then packed in a glass dish. Next, filling ingredients in a food processor, then packed in a glass dish.

Step 1: Add shredded coconut, almond flour, dates, and salt to a food processor. Blend until well combined.

Step 2: Pour the crust mixture into a plastic wrap-lined dish. Press down firmly. The photos show a half batch of these bars because I like to make them in small quantities.

Step 3: Add peanut butter, dates, maple syrup, and salt to a food processor. Mix until it sticks together.

Step 4: Pour on top of the crust. Press down to make it even.

Collage photo of chocolate chips in a bowl over water in a saucepan, then melted. Next, the melted chocolate poured over the filling layer in a glass dish, then sliced after solidifying in the fridge.

Step 5: Place a heatproof bowl over a saucepan with a couple of inches of water in it. Place chocolate chips in the bowl.

Step 6: Heat until the chocolate chips are melted. Add coconut oil and stir.

Step 7: Pour the melted chocolate on top of the peanut butter caramel mixture. Using a knife, spread the chocolate out. Place in the fridge for 1 hour to set.

Step 8: Pull the bars out by the plastic wrap and place on a cutting board. Slice with a sharp knife.