Description
These Peanut Butter Shortbread Bars feature a buttery, crumbly shortbread crust topped with a rich vegan caramel layer and a smooth chocolate-peanut butter ganache. Perfectly balanced in sweetness and texture, these no-bake bars are made with wholesome ingredients, vegan butter, and vegan chocolate, making them a delightful treat for any occasion.
Ingredients
Scale
Shortbread Crust
- 1 ½ cups all-purpose flour (substitute with gluten-free all-purpose flour if desired)
- 1 tablespoon milled flaxseed
- 4 tablespoons coconut sugar (or light brown sugar)
- ½ teaspoon sea salt
- ¼ cup smooth peanut butter (such as NutShed Original Peanut Butter)
- ½ cup vegan butter (room temperature)
- 2 tablespoons water
Caramel Layer
- 1 cup smooth peanut butter (such as NutShed Original Peanut Butter)
- ¾ cup pure maple syrup
- ¼ cup coconut oil (solid)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Topping
- 8.5 oz vegan chocolate
- 3 tablespoons smooth peanut butter (such as NutShed Original Peanut Butter)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch square pan with oil or vegan butter, then line it with parchment paper ensuring the sides and base are covered.
- Make the Shortbread Dough: In a food processor, combine the flour, milled flaxseed, coconut sugar, sea salt, ¼ cup peanut butter, vegan butter, and water. Process until the mixture sticks together to form a cohesive dough. Evenly press the dough into the base of the prepared pan and smooth the surface using a spatula or the bottom of a flat glass. Gently prick the dough several times with a fork to prevent bubbling during baking.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes, or until it is slightly browned. Remove from oven and let cool completely to room temperature.
- Prepare the Caramel Layer: In a heat-resistant bowl, combine 1 cup peanut butter, maple syrup, solid coconut oil, vanilla extract, and sea salt. Place the bowl over a double boiler (bain-marie) and gently heat while stirring continuously until everything melts and blends into a smooth caramel.
- Set the Caramel: Pour the warm caramel evenly over the cooled shortbread crust. Place the pan in the freezer and allow the caramel to set for at least 4 hours, preferably overnight, until firm.
- Melt Chocolate Topping: In another heat-resistant bowl over a double boiler, melt the vegan chocolate along with 3 tablespoons peanut butter. Stir together until smooth and fully combined.
- Apply Chocolate Layer: Pour the melted chocolate mixture over the set caramel layer, spreading it evenly. Transfer the pan to the refrigerator and chill for 15-20 minutes until the chocolate solidifies.
- Slice Bars: To cut the bars cleanly, heat a sharp knife by placing it in boiling water, then wipe it dry before slicing. The residual heat will help the knife glide through the chocolate and caramel layers, preventing cracking.
- Store: Store the peanut butter shortbread bars in an airtight container in the refrigerator and consume within 3-5 days. For longer storage, freeze leftover bars and thaw as needed.
Notes
- For a gluten-free version, substitute the all-purpose flour with a quality gluten-free all-purpose flour blend.
- Using vegan butter and vegan chocolate keeps this recipe fully plant-based and suitable for vegan diets.
- Ensure the caramel layer is thoroughly set in the freezer to prevent it from becoming too soft during slicing.
- Heating the knife before slicing helps achieve clean, neat bars without smudging the chocolate topping.
- These bars can be stored frozen for up to 1 month for convenience.
