Makes 8 bars
These vegan peanut butter chocolate chip bars are the chewy bars of your dreams. Totally appropriate for dessert, breakfast, or a midnight snack. They’re somewhere between a rice crispy treat, a granola bar, and a chocolate chip cookie. Which is to say, exactly where you want to be. And they’re naturally gluten free.
The secret is brown rice syrup. It’s one pantry ingredient I wish everyone would keep around. It has a caramelly, malted flavor and a sticky, chewy texture that just can’t be replicated. I love to drizzle it on bananas and peanut butter, and I’ve even been known to make a peanut butter brown rice syrup sandwich. So will you. Find it at any natural foods store or online and it’ll become one of those things you reach for constantly.
Crispy rice cereal keeps things airy and gives you that classic rice crispy treat vibe, while the rolled oats add chew and substance. If you love salty sweet, use roasted salted peanuts and add an extra pinch of salt. For a little razzle dazzle you can even drizzle melted chocolate over the top and finish with flaky sea salt. Just an idea.
These hold up beautifully in a lunchbox or in your bag on a plane, and they make a really great gift. Wrap them up with a little craft paper and twine as a thank you for your cat sitter or someone you really love (still your cat sitter?)
So the next time you want something chocolate chippy but a little different, make these.
Originally published in Isa Does It.
CHEWY VEGAN PEANUT BUTTER CHOCOLATE CHIP BAR FAQ
What is brown rice syrup? It’s a natural sweetener made from brown rice with a thick, sticky consistency and a mildly caramelly, malted flavor. It’s what gives these bars their signature chew. Find it at natural foods stores, Whole Foods, or online. Once you have it you’ll find a million uses for it.
Can I substitute the brown rice syrup? Not really, no. It’s doing a specific job here. The sticky, binding chew that holds these bars together. Maple syrup alone will make them too soft and they won’t hold their shape.
Are these gluten free? Yup, just make sure your oats are certified gluten free if you’re baking for someone with celiac.
Can I use crunchy peanut butter? For sure. It’ll add extra texture and a little more peanut flavor throughout.
Can I use a different nut butter and mix-ins? Yas queen. I love almond butter in these. It’s more neutral. So if you really want to switch stuff up, with, say dried cranberry and coconut, you can. But replace the peanut butter with almond butter or it will be overwhelmingly peanutty. I always mess around with new bar flavors.
How do I store these peanut butter bars? Keep them in an airtight container in the fridge for up to a week. They hold up great at room temperature for a day or two which makes them perfect for lunchboxes, travel, and gifting.
How did I end up here? You were probably searching for vegan peanut butter bars, gluten free peanut butter bars, or chewy peanut butter chocolate chip bars. You’re in the right place.
Chewy Peanut Butter Chocolate Chip Bars
Ingredients
- 1/2 cup smooth, natural peanut butter
- 1/3 cup pure maple syrup
- 1/3 cup brown rice syrup
- 1 tablespoon melted refined coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup crisp rice cereal
- 1/2 cup roasted peanuts chopped
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray.
- In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt.
- Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as you’re kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed.
- Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can.
- Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chef’s knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.
I love these granola bars! They are chocolatey and peanuty and perfect!
I love these bars and have probably made them at least 50 times. They’re super to have on hand during or after a long bike ride. They freeze really well.