Skip to Content

Gluten Free Chocolate Peanut Butter Bars

These simple, no-bake gluten free chocolate peanut butter bars taste like peanut butter cups and are super easy to make. They can also be made dairy free and vegan.

click here to pin this recipe

A stack of gluten free chocolate peanut butter bars on a white plate.

Photos Updated June 2018

These gluten free bars are one of my husband’s favorite things that I’ve ever made. I always ask him to rate my recipes on a scale of 1-10. For him, desserts and savory dishes have a different rating system. I haven’t cracked the savory scale yet, as I’m not 100% sure what it takes to get that perfect 10.

He can be picky, although he doesn’t actually think he is. But he’s definitely great for critiquing because he has no problem giving a recipe a 6, which pisses me off. The effort I put into something is worth more than a 6! But honesty is the best policy (gag me) so it does actually help me figure out how to tweak a recipe to make it gold.

Recipes that never need tweaking? Desserts with chocolate and peanut butter. The dessert scale is a scale of itself. For Adam, a recipe can ONLY start at a 10 if it has both chocolate and peanut butter. So if I make a dessert like my gluten free strawberry shortcake or blueberry crumb bars, they start out at an 8. You guys, I’m not even joking. I’m dead serious.

3 gluten free chocolate peanut butter bars stacked on a white plate.

If there’s chocolate, it starts at a 9. If there’s peanut butter, it starts at a 9. If there’s BOTH chocolate AND peanut butter, then it has a start value of 10. Asking him to rate a recipe is like asking him to judge gymnastics.

Wanna know what these gluten free chocolate peanut butter bars got? A 12. TWELVE. Usually, a recipe starts at a 10 (or 8…) and only loses points (too dry, too crumbly, too “I just don’t feel like eating this so I’ll just give it a 7”, etc.). People, these went up in points it was that good. So run, don’t walk, to the kitchen and whip yourself up a batch of these gluten free bars ASAP!

PS my mom used to call these E.T. Bars when she made them for us as kids. We don’t know why 🤷🏻‍♀️🤣


Gluten Free Chocolate Peanut Butter bars on the counter with bite taken out

If you want a delicious version that is vegan, paleo AND dairy free, check out these amazing No Bake Paleo Chocolate Almond Butter Bars made by my good friend Demeter at Beaming Baker. She’s the queen of easy no-bake dessert recipes!

Or for more chocolate peanut butter recipes, check out my Chocolate Peanut Butter Cup Ice Cream Cake, Chocolate Peanut Butter Oatmeal Smoothies, Reese’s Peanut Butter Cup Cookie Pie (Pizookie), Gluten Free Peanut Butter Blossoms, or Reese’s Peanut Butter Cookie Cups. I’m also working on a recipe for Gluten Free Brownies with Peanut Butter Frosting. Stay tuned for that one, it’s seriously amazing! Enjoy!

facebook | twitter | pinterest | instagram | youtube |

email subscription for What The Fork Food Blog


A stack of gluten free chocolate peanut butter bars on a white plate.

Gluten Free Chocolate Peanut Butter Bars

Yield: 16 bars
Prep Time: 15 minutes
Total Time: 15 minutes

These simple, no-bake gluten free chocolate peanut butter bars taste like peanut butter cups and are insanely easy to make. Can be made dairy free.


For the Bars:

  • 1/2 C butter (see notes for dairy free)
  • 1 C gluten free graham cracker crumbs
  • 1 C powdered sugar
  • 1/4 tsp fine sea salt
  • 3/4 C peanut butter (I have not used natural in this recipe)

For the Topping:

  • 1 C semi-sweet chocolate chips
  • 2 Tbsp peanut butter


  1. Line an 8x8 inch baking pan with parchment paper and set aside.
  2. Add the butter to a large, microwave safe bowl and heat until melted. Stir in the graham cracker crumbs, powdered sugar, and peanut butter.
  3. Press the mixture into the bottom of the prepared pan and set aside.
  4. In a microwave safe bowl, melt the chocolate and 2 tablespoons of peanut butter at 50% power for 1 minute. Stir really well and continue to heat at 50% power for 20 second intervals until the chocolate is completely melted. Pour the melted chocolate mixture over the graham cracker base and evenly spread it across the top.
  5. Refrigerate for until the bars are set, about 2 hours. Slice into squares and serve at room temperature or cold. Store in an airtight container in the refrigerator.


For dairy free, I use palm shortening and dairy free chocolate chips. The dairy free version is a bit softer than the regular version but are just as delicious!

I have also made this by melting the peanut butter with the butter in step 1. It makes it easier to mix but you need to refrigerate it for about 15-20 minutes before pouring the chocolate over the top.

Adapted from Recipe Tin Eats.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Serving Size: 1
Amount Per Serving:Calories: 320Total Fat: 31gCarbohydrates: 3gProtein: 10g
Gluten Free Tuna Noodle Salad
← Read Last Post
Gluten Free Pumpkin Banana Bread (dairy free too!) is the best fall quick bread recipe ever! Easy gluten free bread recipe from @whattheforkblog | | gluten free dairy free pumpkin | gluten free pumpkin bread | how to make pumpkin banana bread | easy pumpkin recipes | recipes with pumpkin | banana bread recipes | gluten free quick bread recipes | gluten free breakfast recipes | easy gluten free recipes | dairy free recipes | leftover pumpkin
Gluten Free Pumpkin Banana Bread
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Monday 30th of December 2019

DO you have a recipe for GF graham crackers?


Sunday 30th of June 2019

Hi! Is there a reason i'd use Palm Shortening instead of regular shortening for DF?


Sunday 30th of June 2019

Hi Lacey! I prefer the flavor of Nutiva shortening over Crisco :)


Sunday 23rd of December 2018

Can almond flour be used possibly instead of gluten free graham crackers. Just trying to use what’s in my house!!


Monday 24th of December 2018

I can't tell you for sure because I haven't tried that. Sorry!

Kristin Z

Thursday 13th of December 2018

Hi Sharon,

First of all, thank you so much, this recipe is amazing! I'm excited to follow your blog :)

I took your recipe, multiplied it by 4 and made it for a bakeoff today at work (er no-bakeoff in this case). They are AMAZING!!! I am wondering though if I didn't add enough graham crackers because now that they are out of the fridge at room temperature, the peanut butter bottom is super soft. I'm going to put them back in the cold car until the bakeoff judging so they firm up. Do you use 1 cup of packed graham cracker crumbs? I kind of used loose cups and I wonder if they would be more solid if they were packed cups. Thanks!



Wednesday 8th of August 2018

do you have to use graham crackers?


Wednesday 24th of October 2018

The Graham Crackers make the "dough" for this recipe. Without it, the bars will never solidify.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe